Looking for a salad that’s both stunning and delicious? This Beet and Goat Cheese Salad combines earthy roasted beets with creamy goat cheese for a perfect balance of flavors and textures. I love serving this elegant dish at dinner parties, but it’s simple enough for a nutritious weekday lunch too. The vibrant colors and rich flavors make it a show-stopping addition to any meal.
Ingredients
- 4 medium-sized beets, cleaned and trimmed
- 4 oz fresh goat cheese, crumbled
- 6 cups mixed salad greens
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 red onion, thinly sliced
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets for 50-60 minutes, or until they’re tender when pierced with a fork. Let them cool enough to handle.
- While the beets are cooling, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
- Once the beets are cool, peel them by gently rubbing the skin off with paper towels. Cut them into wedges or 1/2-inch cubes.
- In a large bowl, arrange the mixed greens. Top with the roasted beets, crumbled goat cheese, toasted walnuts, and sliced red onion.
- Drizzle with the prepared dressing just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Recipe Notes
To prevent stained hands, wear disposable gloves when handling the cooked beets. You can roast the beets up to three days in advance and store them in an airtight container in the refrigerator. For the best flavor, bring the goat cheese to room temperature before crumbling it over the salad. If you’re short on time, you can use pre-cooked beets from the grocery store, though the flavor won’t be quite as rich as freshly roasted ones.
Want to make this salad even more special? Try adding some fresh herbs like dill or mint, or swap the walnuts for candied pecans. The dressing can be made ahead and stored in the refrigerator for up to a week – just bring it to room temperature and give it a good shake before using.
Beet and Goat Cheese Salad
Ingredients
- 4 medium-sized beets cleaned and trimmed
- 4 oz fresh goat cheese crumbled
- 6 cups mixed salad greens
- 1/2 cup toasted walnuts roughly chopped
- 1/4 red onion thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets for 50-60 minutes, or until they're tender when pierced with a fork. Let them cool enough to handle.
- While the beets are cooling, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
- Once the beets are cool, peel them by gently rubbing the skin off with paper towels. Cut them into wedges or 1/2-inch cubes.
- In a large bowl, arrange the mixed greens. Top with the roasted beets, crumbled goat cheese, toasted walnuts, and sliced red onion.
- Drizzle with the prepared dressing just before serving.
