Roasted Beet & Goat Cheese Salad is a colorful and fresh dish that pairs the earthy sweetness of tender roasted beets with the creamy tang of goat cheese. You also get a nice crunch from fresh greens and maybe a handful of nuts or seeds for texture. It’s light but full of flavor, making it a perfect salad for any season.
I love making this salad when I want something simple but a little special. Roasting the beets brings out their natural sweetness, and the goat cheese adds such a lovely creamy contrast that feels gentle and bright. I usually toss it with a simple vinaigrette to keep things fresh and let the flavors really shine.
My favorite way to enjoy this salad is as a starter for a cozy dinner or even as a light lunch with some crusty bread on the side. It’s always a hit with friends because it feels elegant but isn’t complicated to put together. Plus, it’s a great way to get some extra veggies and a little indulgence all in one bite!
Key Ingredients & Substitutions
Beets: Roasting beets softens their earthiness and brings out a natural sweetness. Using a mix of red and golden beets adds a lovely color contrast. If you can’t find golden beets, just use red—they work just as well!
Goat Cheese: This cheese adds creamy tanginess, balancing the sweet beets. If you prefer a milder flavor, feta cheese is a great swap and still gives that crumbly texture.
Walnuts: I like adding walnuts for crunch and a touch of bitterness that pairs well with the salad. Pecans or toasted almonds are excellent alternatives if you want a different nutty flavor.
Greens: Arugula gives a peppery bite, but mixed greens or baby spinach also work wonderfully if you want something milder.
Dressing Ingredients: The combo of olive oil, balsamic vinegar, Dijon mustard, and a hint of honey makes a simple, balanced dressing. You can swap maple syrup for honey to keep it vegan-friendly.
How Do You Roast Beets Perfectly Every Time?
Roasting beets can seem tricky but is actually straightforward and worth the effort for that sweet, tender flavor.
- Preheat oven to 400°F (200°C). Wrap each beet tightly in foil to trap moisture while roasting.
- Roast for 45-60 minutes—check doneness by poking with a fork; it should slide in easily.
- Let the beets cool before peeling; their skins peel off easily when handled warm or cool.
- Slice beets evenly (about 1/4 inch thick) so the salad looks pretty and each bite has a perfect balance of sweet beet and creamy cheese.
Pro tip: Roasted beets keep well in the fridge for several days, so you can roast ahead and save time when you want a quick salad!
Equipment You’ll Need
- Aluminum foil – to wrap the beets for roasting, which keeps them moist and easy to peel.
- Baking sheet – sturdy surface for roasting the beets evenly.
- Small bowl and whisk – to make the dressing with olive oil, balsamic vinegar, and mustard.
- Chef’s knife and cutting board – for peeling and slicing the cooled beets.
- Serving platter or plates – to beautifully arrange the salad ingredients.
Flavor Variations & Add-Ins
- Switch walnuts for pecans or sliced almonds for different crunch and flavor profiles.
- Use feta cheese instead of goat cheese for a milder, saltier taste.
- Add thinly sliced red onions or scallions for extra sharpness.
- Drizzle honey or maple syrup in the dressing for a sweeter touch, or add a splash of orange juice for brightness.
Roasted Beet & Goat Cheese Salad
Ingredients You’ll Need:
For the Salad:
- 3 medium beets (mix of red and golden if possible)
- 4 cups fresh arugula or mixed greens
- 3 oz goat cheese, crumbled
- ½ cup walnuts, roughly chopped
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Time Needed
This salad takes about 10 minutes to prepare plus 45-60 minutes to roast the beets. The roasting can be done ahead of time, making assembly quick and easy when you’re ready to serve.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork easily pierces through them. Let the beets cool enough to handle, then peel their skins off—they should come off easily once cooled. Slice the beets into rounds about ¼ inch thick.
2. Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper until the dressing is well combined and smooth.
3. Assemble the Salad:
Arrange the arugula or mixed greens evenly on a serving platter or individual plates. Scatter the sliced roasted beets over the greens. Sprinkle the crumbled goat cheese and chopped walnuts on top. Finally, drizzle the dressing over the salad just before serving. Toss lightly if you like, or serve as is for a beautiful presentation.
Enjoy this delicious combination of sweet roasted beets, creamy goat cheese, crunchy walnuts, and peppery greens—it’s fresh, colorful, and easy to prepare!
Can I Use Pre-Cooked or Store-Bought Beets?
Yes! Using pre-cooked or vacuum-packed beets saves time. Just slice them and add directly to the salad—no roasting needed.
How Should I Store Leftover Salad?
Store leftover salad components separately if possible. Keep roasted beets and dressing in airtight containers in the fridge for up to 3 days. Assemble fresh before serving to keep greens crisp.
What Can I Use If I Don’t Have Goat Cheese?
Feta cheese is a tasty alternative with a similar crumbly texture. For a milder option, try cream cheese or ricotta, but add a bit of lemon juice to brighten the flavor.
Can I Make This Salad Vegan?
Absolutely! Simply omit the goat cheese or use a plant-based cheese substitute, and swap honey for maple syrup in the dressing.