Beet Goat Cheese Salad (Printer-friendly)

Fresh roasted beets, creamy goat cheese, walnuts, and mixed greens paired with a tangy balsamic dressing.

# What You'll Need:

→ Salad

01 - 3 medium beets, trimmed and scrubbed
02 - 120 g (4 oz) goat cheese, crumbled
03 - 60 g (½ cup) walnuts, roughly chopped
04 - 120 g (4 cups) mixed salad greens (arugula, spinach, or spring mix)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1½ tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven to 400°F to prepare for roasting the beets.
02 - Wrap each beet individually in aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes until tender. Allow to cool slightly, then peel and cut into wedges or cubes.
03 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk until fully emulsified.
04 - Arrange mixed salad greens in a large bowl or on a platter. Top with roasted beet pieces, crumbled goat cheese, and chopped walnuts.
05 - Drizzle the dressing evenly over the salad before serving. Toss gently if desired or serve composed for a refined presentation.

# Expert Suggestions:

01 -
  • The sweet earthy beets balance perfectly against tangy goat cheese and crunchy walnuts
  • It comes together in under an hour but looks like something from a restaurant menu
02 -
  • The salad will get soggy if you dress it more than 15 minutes before serving so keep the dressing separate until the last moment
  • Warm beets against cold greens creates this beautiful temperature contrast that makes the whole dish feel more luxurious
03 -
  • Wear gloves when peeling the roasted beets unless you want pink hands for the next two days
  • Buy pre crumbled goat cheese if you are short on time though a whole log often tastes fresher
Go Back