Beet and Goat Cheese Salad (Printable)

A fresh salad with roasted beets, goat cheese, crunchy walnuts, greens, and a tangy balsamic dressing.

# What You'll Need:

→ Salad

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

→ Dressing

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

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges or cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Place mixed greens in a large salad bowl or platter. Top with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle the dressing over the salad just before serving. Toss gently or serve as a composed salad.

# Expert Suggestions:

01 -
  • Roasting transforms beets from muddy to candy-sweet
  • Cold creamy cheese against warm beets is pure magic
  • Looks impressive but takes almost no actual skill
02 -
  • Warm beets and cold cheese is the whole point so do not let everything come to room temperature before serving
  • The dressing makes enough for two salads so save the extra or pour it all on if you love bold flavors
  • This salad waits beautifully but dress it right before serving or it collapses
03 -
  • Wear gloves when peeling warm beets if you care about stained hands
  • Roast extra beets at the start of the week and keep them in the fridge for quick salads
  • The dressing improves after an hour in the fridge so make it in advance
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