Roasted Beet Goat Cheese Salad (Printable Version)

A vibrant mix of roasted beets, creamy goat cheese, walnuts, and greens dressed with a tangy vinaigrette.

# What You'll Need:

→ For the Salad

01 - 4 medium beets, trimmed and scrubbed
02 - 3.5 oz goat cheese, crumbled
03 - 1/2 cup walnuts, toasted and roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, or mesclun)
05 - 1 small red onion, thinly sliced

→ For the Vinaigrette

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

# Method:

01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–45 minutes, or until tender when pierced with a fork.
02 - Allow the beets to cool slightly, then peel and cut them into wedges or slices.
03 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
04 - In a large bowl, combine salad greens and red onion. Drizzle with half the vinaigrette and toss gently.
05 - Arrange the greens on a serving platter. Top with roasted beets, crumbled goat cheese, and toasted walnuts.
06 - Drizzle the remaining vinaigrette over the salad. Serve immediately.

# Chef's Tips:

01 -
  • The roasted beets become impossibly sweet and tender, almost like candy but with this deep earthy sophistication that balances perfectly with tangy goat cheese.
  • This salad looks absolutely stunning on a plate, those jewel toned beet wedges making even a weeknight dinner feel like something special.
  • The vinaigrette comes together in seconds but tastes like it came from a fancy restaurant kitchen.
02 -
  • Don't skip wrapping the beets individually in foil, otherwise they'll dry out and you'll lose that incredible concentration of sweetness that makes this salad sing.
  • The vinaigrette might seem thick at first, but it will loosen up as it sits on the slightly warm beets and create this gorgeous glossy coating.
  • Always toast your walnuts just before assembling the salad, that warmth contrasts beautifully with the cool greens and creamy cheese.
03 -
  • Roast extra beets while you're at it and keep them in the fridge for quick additions to grain bowls or salads throughout the week.
  • Use a vegetable peeler to shave ribbons of goat cheese over the top instead of crumbling it for an extra elegant presentation that still tastes incredible.

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