Save My roommate Lena used to laugh at how much I hated beets until she made me try them roasted and warm with cold goat cheese. I still remember that first bite standing in her tiny kitchen with stained fingers. The earthy sweetness stopped me mid-joke. We ended up eating the entire platter standing up.
Last summer I made this for a picnic and forgot napkins. We all had pink-stained fingers and laughed about it for hours. Something about serving beet salad feels a little daring, like you are trusting people not to care about a mess.
Ingredients
- 3 medium beets: Roasting is non-negotiable here and scrub them well since the skin slips right off after roasting
- 120 g (4 oz) goat cheese: Bring it to room temperature while beets roast for easier crumbling and creamier texture
- 60 g (½ cup) walnuts: Toast them in a dry pan until you smell their nutty aroma or skip if you are in a rush
- 120 g (4 cups) mixed salad greens: Arugula adds nice pepperiness but baby spinach works if you want something milder
- 3 tbsp extra-virgin olive oil: The good stuff matters since it is one of the few ingredients
- 1½ tbsp balsamic vinegar: Aged balsamic adds deeper sweetness but regular works perfectly fine
- 1 tsp Dijon mustard: This is what makes the vinaigrette actually emulsify instead of separating
- 1 tsp honey: Balances the acidity and bridges the beets natural sweetness
- Salt and freshly ground black pepper: Beets need more salt than you think so do not be shy
Instructions
- Roast the beets until tender:
- Preheat your oven to 200°C (400°F). Wrap each beet individually in foil and roast for 35 to 40 minutes until a knife slides through easily. Let them cool just enough to handle then rub off the skins and cut into wedges.
- Make the dressing while you wait:
- Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper in a small bowl. Keep whisking until it thickens slightly and looks creamy.
- Build the salad:
- Spread your greens across a large platter or shallow bowl. Arrange warm beets on top then scatter crumbled goat cheese and walnuts over everything.
- Finish and serve:
- Drizzle half the dressing over the salad and serve the rest on the side. Letting people add their own dressing keeps leftovers from getting soggy.
Save My dad still talks about the time I served this at Christmas dinner. He kept asking what the secret ingredient was and looked genuinely shocked when I said it was just beets. Sometimes the simplest dishes feel the most special.
Make It Your Own
Pecans work beautifully instead of walnuts and add a buttery sweetness that some people actually prefer. Feta cheese holds up better than goat cheese if you are making this ahead of time for a potluck. Try adding thinly sliced red onion or fresh herbs like parsley or chives for extra brightness.
Wine Pairing
A crisp Sauvignon Blanc cuts through the creamy goat cheese while echoing the beets earthiness. If you prefer red wine go for something light like a Pinot Noir because heavy tannins will clash with the cheese and honey in the dressing.
Serving Suggestions
This salad works as a light lunch on its own or as a stunning first course for dinner parties. I have served it alongside roasted chicken and grilled fish with equal success. The key is serving it while the beets still have some warmth left.
- Use a large flat platter instead of a deep bowl for restaurant style presentation
- Leave some beets in larger pieces for dramatic color contrast
- Toast extra walnuts and keep them on the side for topping right before serving
Save Every time I make this now I think of Lena is kitchen and how one bite changed my mind completely. Good food does that sometimes.