Beet Goat Cheese Salad (Print Version)

Sweet roasted beets combine with goat cheese, walnuts, and fresh greens dressed with tangy balsamic.

# What You'll Need:

→ Salad

01 - 3 medium beets, trimmed and scrubbed
02 - 4 oz goat cheese, crumbled
03 - ½ cup walnuts, roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, spring mix)

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges or cubes.
03 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.
04 - Place mixed greens in a large bowl or on a platter. Top evenly with roasted beet pieces, crumbled goat cheese, and chopped walnuts.
05 - Drizzle the dressing over the salad just before serving. Toss gently or serve as composed.

# Expert Advice:

01 -
  • The beets get sweet and silky when roasted, creating this beautiful earthy base that makes you feel sophisticated eating a salad.
  • Goat cheese adds this bright tang that cuts through everything perfectly, and the walnuts give you a satisfying crunch that keeps things interesting.
  • It comes together in under an hour and looks restaurant-worthy on the plate, which is honestly my favorite kind of recipe.
02 -
  • Don't dress the salad too far ahead—the vinegar will wilt the greens, and nobody wants soggy arugula no matter how pretty the beets are.
  • Toast those walnuts in a dry skillet for 2–3 minutes right before serving; the heat brings out their oils and makes them taste roasted instead of raw.
03 -
  • Choose beets that are similar in size so they roast evenly, and don't skip wrapping them individually in foil—it makes peeling them afterward effortless.
  • Emulsify your dressing properly by whisking constantly while adding the oil slowly, which keeps it from separating and makes it coat the leaves more evenly.
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