Ultimate Beet Salad Goat Cheese (Printable)
Vibrant roasted beet salad with goat cheese, walnuts, and tangy vinaigrette
# What You’ll Need:
→ Beets
01 - 4 medium beets, trimmed and scrubbed
→ Salad Base
02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup crumbled goat cheese
05 - 1/3 cup toasted walnuts, roughly chopped
06 - 1/4 cup fresh herbs (parsley, dill, or chives), chopped
→ Vinaigrette
07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Preheat oven to 400°F. Wrap each beet individually in foil and place on a baking sheet. Roast for 40-50 minutes until tender when pierced with a knife. Let cool, then peel and cut into wedges or bite-sized cubes.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - In a large bowl, combine salad greens, red onion, and half the fresh herbs. Drizzle with about two-thirds of vinaigrette and toss gently to coat evenly.
04 - Arrange roasted beet pieces over dressed greens. Top with crumbled goat cheese and toasted walnuts. Drizzle with remaining vinaigrette. Garnish with remaining herbs and serve immediately.
# Expert Tips:
01 -
- The contrast between warm roasted beets and cool fresh greens creates this incredible temperature dance that wakes up your palate
- Its one of those salads that actually keeps you full, thanks to the hearty beets and protein rich walnuts
02 -
- Beets stain everything permanently—I wear an apron and use a dark colored cutting board
- The vinaigrette tastes better after sitting for 10 minutes, so make it first while the beets roast
03 -
- Rubbing the beets with a little olive oil before roasting makes peeling them so much easier
- If your beets have their greens still attached, save them—sautéed beet greens make an amazing side dish