Roasted Beet Goat Cheese Salad

The first time I made this salad, I was completely captivated by how the ruby red beets stained my fingertips like I'd been painting in the kitchen. My sister had just dropped by unexpectedly, and I insisted she stay for dinner even though my fridge looked bare except for a bunch of beets I'd bought on impulse at the farmers market. We ended up eating standing up at the counter, forks in hand, and she declared it the best lunch she'd had in months. Something about that earthy sweetness against the tangy cheese just feels like magic on a plate.

Last spring I served this at my first proper dinner party after years of being terrified of hosting anything fancier than pizza night. My friend Sarah, who claims to hate beets, went back for thirds and finally admitted she'd been wrong all these years. There's something deeply satisfying about converting a beet skeptic.

Ingredients

• 4 medium beets: I've learned that smaller beets tend to be sweeter and more tender than the massive ones, so shop accordingly
• 100 g goat cheese: Room temperature cheese crumbles more beautifully and distributes evenly across the salad
• 50 g walnuts: Toasting them in a dry pan for 3 minutes makes all the difference in bringing out their natural oils
• 100 g mixed salad greens: Arugula adds a lovely peppery bite that plays so well with the sweet beets
• 1 small red onion: Thinly sliced red onion provides a sharp contrast that cuts through the rich elements
• 3 tbsp olive oil: Extra virgin really matters here since the vinaigrette is simple and uncooked
• 1 tbsp balsamic vinegar: The aged stuff is worth the splurge for that deep complex sweetness
• 1 tsp Dijon mustard: This is what makes the vinaigrette emulsify properly and cling to every leaf
• 1 tsp honey: Just enough to balance the acid without making the dressing cloyingly sweet

Instructions

Roast the beets until tender:

Wrap each beet in foil like a little present and roast at 200°C for about 45 minutes until they yield easily when pierced with a fork.

Prep the beets while warm:

The skins slip off effortlessly when the beets are still warm, then slice them into whatever shape makes you happy.

Whisk together the vinaigrette:

Combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until thickened and emulsified.

Dress the greens:

Toss the salad greens and sliced red onion with just half the vinaigrette, letting the leaves get lightly coated without drowning.

Assemble the salad:

Spread the dressed greens on a platter and arrange the beets, goat cheese, and walnuts on top like you're composing a painting.

Finish and serve:

Drizzle the remaining vinaigrette over everything and serve right away while the walnuts still have their crunch.

Save

This salad became my go to for those nights when I want dinner to feel special without actually requiring any real effort. My partner now requests it whenever we have people over, and I'm always happy to oblige because it makes me look like I put in way more work than I actually did.

Making This Your Own

Don't be afraid to play with this recipe based on what you have in the kitchen. Sometimes I'll swap in pecans or hazelnuts depending on what's in the pantry, and they each bring their own lovely character to the party.

Perfect Pairings

This salad shines alongside something warm and comforting like roasted chicken or can absolutely stand alone as a light main course. A crisp white wine cuts through the richness beautifully.

Timing and Storage

You can roast the beets up to two days ahead and keep them in the fridge, which makes last minute assembly incredibly easy. The vinaigrette also keeps well for several days in a jar.

• Add seasonal fruit like orange segments or sliced apples for extra brightness
• Try different cheeses like feta or blue if goat cheese isn't your thing
• Make a double batch of vinaigrette and use it on simple green salads all week

Save

There's something deeply nourishing about eating food this vibrant and colorful. Every bite feels like a little celebration of what's possible when simple ingredients are treated with care and attention.

Recipe FAQs

→ How should the beets be prepared for the salad?

Wrap each beet in foil and roast at 200°C (400°F) for 40–45 minutes until tender, then peel and slice.

→ Can I substitute walnuts in this salad?

Yes, toasted pecans or hazelnuts can be used as a crunchy alternative to walnuts.

→ What kind of greens work best in this salad?

Mixed greens such as arugula, spinach, or mesclun provide a fresh, peppery base that complements the other ingredients.

→ How is the vinaigrette made?

Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper for a balanced tangy dressing.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.

→ What wines pair well with this salad?

Crisp white wines like Sauvignon Blanc or dry Riesling complement the salad’s fresh and tangy flavors.