Roasted Beet Goat Cheese Salad (Printable)

A vibrant blend of roasted beets, tangy vinaigrette, creamy goat cheese, and crunchy walnuts.

# What You’ll Need:

→ Beets

01 - 4 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Salad

05 - 5 ounces mixed salad greens (arugula, spinach, baby kale)
06 - 3 ounces goat cheese, crumbled
07 - 1/3 cup walnuts, toasted and roughly chopped
08 - 1/4 small red onion, thinly sliced

→ Vinaigrette

09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and black pepper, to taste

# How To Make It:

01 - Set oven temperature to 400°F.
02 - Wrap each beet in aluminum foil and arrange on a baking sheet. Roast for 40 to 50 minutes, until tender when pierced with a knife.
03 - Allow beets to cool slightly, then peel and cut into wedges or cubes.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
05 - Toss salad greens with half of the vinaigrette in a large bowl to lightly coat.
06 - Distribute dressed greens evenly onto plates. Top with roasted beets, crumbled goat cheese, toasted walnuts, and red onion slices.
07 - Drizzle remaining vinaigrette over each salad and serve immediately.

# Expert Tips:

01 -
  • The beets turn sweet and jammy when roasted, so you get natural caramel notes without any added sugar.
  • It comes together in under an hour and actually tastes better the next day, making it perfect for meal prep.
  • Every component can be swapped out based on what you have—it's foolproof and forgiving.
02 -
  • Don't skip toasting the walnuts—raw ones are fine but toasted ones taste like an entirely different ingredient, with a richness that makes everything better.
  • If your beets have super thick skins that are tough to peel, let them cool a bit longer and the skin becomes papery and falls away almost on its own.
03 -
  • Use a microplane or box grater to add a light dusting of goat cheese over the top at the end—it creates a more elegant presentation than crumbling.
  • Make the vinaigrette in a mason jar and shake it before using if you've made it ahead; it emulsifies beautifully and you can store it for up to a week.

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