Save I stumbled onto this combination during a dinner party crisis when my main dish flopped and I had to improvise with whatever was in the fridge. The beets were already roasted from meal prep earlier in the week, and a friend had brought over a log of creamy goat cheese that needed using. That night taught me sometimes the backup plan becomes the star of the show.
Last spring I served this at my mothers birthday and she actually put down her fork between bites to ask what made the dressing so special. The secret turned out to be the honey I'd added almost absentmindedly while catching up on a podcast in the kitchen. Now I make this salad whenever I need to impress someone without actually trying too hard.
Ingredients
- 3 medium beets: Roasting them concentrates their natural sweetness and gives that tender almost buttery texture that raw beets can never achieve
- 120 g goat cheese: Let it sit at room temperature for 20 minutes before crumbling and it will distribute more evenly across the salad
- 60 g walnuts: Toasting them for just a few minutes in a dry pan transforms them from mildly nutty to deeply aromatic
- 120 g mixed salad greens: Arugula adds peppery bite while spinach brings a mild sweetness so use whatever ratio you prefer
- 3 tbsp extra-virgin olive oil: The good stuff really matters here since its the backbone of the dressing
- 1½ tbsp balsamic vinegar: Adds just enough acidity to cut through the rich cheese and sweet beets
- 1 tsp Dijon mustard: This is what makes the dressing emulsify properly instead of separating into an oily mess
- 1 tsp honey: Round out the flavors and helps the vinaigrette cling to every leaf
- Salt and pepper: Be generous with the pepper but go light on the salt since the cheese and walnuts are already salty
Instructions
- Roast the beets to perfection:
- Wrap each beet tightly in foil and roast at 200°C for 35 to 40 minutes until a knife slides in easily then let them cool just enough to handle before peeling
- Whisk together the magic dressing:
- Combine the olive oil balsamic vinegar Dijon mustard and honey in a small bowl whisking until thick and creamy then season to taste
- Assemble the salad like a pro:
- Arrange the greens on your serving plate then tuck in the warm beet wedges and scatter the goat cheese and walnuts over the top before drizzling with dressing
Save My partner who swore they hated beets for years finally admitted defeat after trying this version. They said it was the first time beets actually tasted like something they wanted to eat voluntarily instead of something being forced on them by health trends.
Make It Your Own
Sometimes I swap in crumbled feta when I want something saltier or skip the cheese entirely and add sliced avocado instead for creaminess. The walnuts can be replaced with pecans or even pumpkin seeds depending on what is in the pantry.
Wine Pairing
A crisp Sauvignon Blanc cuts through the richness of the goat cheese while a light Pinot Noir complements the earthy sweetness of roasted beets. Honestly though I have eaten this with everything from rosé to beer and it never disappoints.
Serving Suggestions
This works as a light lunch on its own or as the first course for a dinner party. I have also served it alongside grilled salmon or roast chicken when I need something that feels fancy but does not require much last minute effort.
- Let the beets cool completely before storing leftovers in the fridge
- Toast extra walnuts and keep them in an airtight container for future salads
- Double the dressing and keep it in a jar for quick salads throughout the week
Save This salad has saved me more times than I can count when I needed something beautiful and delicious in a pinch. Hope it becomes your go to too.
Recipe FAQs
- → How do I roast beets to retain sweetness?
Wrap each beet in aluminum foil and roast at 200°C (400°F) for 35-40 minutes until tender. This method concentrates natural sugars and softens texture.
- → Can I substitute walnuts in this dish?
Pecans can be used as a crunchy alternative. Lightly toast them in a skillet for enhanced flavor and texture.
- → What kind of greens are best for this salad?
Mixed greens like arugula, spinach, or spring mix provide a fresh and slightly peppery backdrop that complements the rich cheese and beets.
- → How to make the dressing emulsify properly?
Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper vigorously until the mixture becomes smooth and slightly thickened.
- → Is it possible to replace goat cheese?
Feta cheese can be used instead, offering a similar tangy creaminess that pairs well with the other ingredients.