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Sweet and earthy beets dance with tangy goat cheese, crunchy candied walnuts, and a drizzle of rich balsamic in this Roasted Beet Salad with Goat Cheese. I get so excited about the interplay of these textures and flavors. This is the recipe that made me a forever fan of beets!
I am convinced that beets are one of the most underrated vegetables of all time. But, this salad is absolutely the recipe that will convince even the staunchest of skeptics. I’ll admit, I was late to loving beets. But, now that I’ve mastered how to roast beets? They are tender without being mushy, and they have an incredible natural sweetness. I’m a full on recruiter for Team Beets, and use them in as many dishes as I can.
Roasted Beet Salad with Goat Cheese
If you’d told me as a young adult that I’d be not just sharing a recipe like this, but that I’d be loving the salad so much I’ve made it on repeat for the past several years, I would have never believed you. A recipe for roasted beet salad with goat cheese would NEVER be in my kitchen. Or, so I thought.
Fortunately, taste buds evolve over time. And thanks to the tireless efforts of several friends who simply wouldn’t let me remain a beet skeptic, I now get to enjoy this vegetable to the fullest in this awesome salad. It is a masterclass in balance, which explains why it is a perennial favorite on so many restaurant menus.
For what it’s worth, my husband Sean is firmly entrenched on team beet-hater-for-life, and it doesn’t bother me a single bit. That just means I get to enjoy this beet and goat cheese salad with balsamic dressing on my own.
Ingredients and Substitutions
We’ve Got the Beets – I am choosy with the beets I buy, selecting only those with smooth, firm flesh and no soft or wrinkly spots.
Goat Cheese – Fresh, soft goat cheese known as chèvre adds a tangy, salty element that I love. But, if you can’t find goat cheese, feta will also work.
The Dressing – I adore this homemade white balsamic vinaigrette. It’s the perfect balance of tang and sweetness. But, your favorite store bought balsamic works in a pinch.
Candied Walnuts – Whether I make them myself or buy them at the store, candied walnuts bring a hint of sweetness and a welcome pop of texture to this salad.
Notes on Equipment
- Chef’s knife
- Cutting board
- Baking sheet
- Measuring cups
- Measuring spoons – I have an intense dislike of spoons that don’t actually fit inside of spice jars. That’s why these spoons with their rectangular design have become my absolute favorite.
How to Make Roasted Beet Salad with Goat Cheese
Preheating the Oven: Start by preheating your oven to 425°F.
Prepping the Beets: While that heats up, I wash my beets thoroughly, scrubbing with a vegetable brush. Then, I trim the tops and roots before cutting them in half for roasting.
Seasoning: I spread them out on a baking sheet (cut side up) and drizzle those bad boys with oil. Season with the salt and pepper.
Roasting: Into the oven they go! You’re going to want to let them roast for 45 minutes, until they are fork tender. The skins should slide right off while still hot.
Prepping the Salad: I rough chop the greens for the salad, and then cut and slice the beets. I also crumble the cheese and chop the candied nuts, if necessary.
Assembling the Salad: Everything comes together quite quickly. Just spread the greens across the base of whatever dish you are using. Spread the thinly sliced beets out in a layer over the greens. Then, sprinkle with goat cheese and the candied walnuts.
Serving: I like to finish this salad with a light drizzle of balsamic vinaigrette just before serving. But, if I’m serving a larger group, I will serve the dressing on the side so that people can add the dressing to suit their preferences.
Expert Tip
Working with beets can leave your hands looking, well, Tarantino-esque. To avoid this potential pitfall, wear disposable gloves while working with raw or roasted beets. And, make sure to wipe down surfaces quickly to keep your kitchen from looking like a crime scene. Beets are so worth the effort, but I’ve got to admit that beet juice is quite a vivid experience!
Choose Wisely – To begin with, it pays to select the freshest and best quality beets you can find. They should feel heavy for their size, and the green tops (if still attached) should be vibrant and fresh looking. Take any green tops off before storing, so they will last longer.
Size Matters – Try to select beets that are of a similar size. Too much variation in thickness will result in beets that finish roasting at different times.
Make Extra – I always make extra beets while I’m roasting them for this salad. It takes next to no extra time to lop two or three additional beets in half. And, then you get to enjoy the roasted beets more than once.
Excess beets can be peeled, cooled, sliced or left whole, wrapped individually, and even frozen for salad emergencies. I have salad emergencies, don’t you?
The GOAT – While I usually use plain goat cheese, you can certainly use varieties that are coated in fresh herbs or fruit, too, to change things up from time to time.
Serving Suggestions
This roasted beet salad with goat cheese is the beginning of so many wonderful meals. If I want something savory and comforting, I serve it alongside pasta with peas and bacon. And, if I’m in the mood for something lighter, this garlic shrimp stir fry make whole plate feel bright and satisfying.
For a heartier dinner, you can’t go wrong pairing this salad with a sheet pan loaded with roasted chicken thighs and red potatoes. No matter which direction you go, this salad holds its own!
Make Ahead & Storage
Make Ahead: You can get a head-start on making this salad by roasting the beets up to 3 days ahead of time and storing them in a tightly sealed container in the refrigerator. Only fully dress and plate as much as you plan to eat in one sitting.
How to Store: Store beets, greens, dressing, walnuts, and goat cheese separately and put together just before serving. I don’t assemble this until I’m ready to serve it because the beets color everything if stored after being made fully.
More Salad Recipes
- Romaine Salad
- Brussels Sprouts Salad with Bacon and Dried Cherries
- Winter Squash Salad with Maple Vinaigrette
- Cranberry Broccoli Bacon Salad
- Sweet Kale Salad
Frequently Asked Questions
That is 100% fine. If you grab a package of already roasted and refrigerated beets or a jar of pickled beets at the store, you can skip right over the roasting part of the recipe and simply assemble the salad. It can be a real time saver for hectic nights.
The answer is yes, but I do have some reservations. Aged goat cheese will change the salad materially. It’s just not as creamy or soft, so the texture will be different. Still delicious, but different.
Oh, you are asking the right person! This beet salad with goat cheese would be incredible with a honey Dijon vinaigrette or a champagne vinaigrette, or even this orange citrus vinaigrette. But, that said, I love it best with the balsamic vinaigrette in the recipe card.
Roasted Beet Salad with Goat Cheese
Ingredients
Roasted Beets Ingredients
- 1 pound beets approximately 4 medium sized scrubbed, trimmed, and cut in half
- 1 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
To Roast the Beets
- Preheat your oven to 425°F. Trim the tops and roots off the beets. Wash thoroughly, scrubbing with a vegetable brush. Then, cut in half for roasting.
- Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes.
- The pieces should be tender when poked with a fork. If needed roast another 5-10 minutes. Use a paring knife to remove the skins and thinly slice the beets.
To Make the Salad
- Spread the greens across a large platter, place them in a salad bowl, or divide them between individual plates or bowls.
- Layer the sliced beets over the greens. Top with goat cheese and walnuts. Lightly drizzle with balsamic vinaigrette before serving. Toss each salad, if desired, before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Iam on Team Beets(always). The sald was enjoyable and I added some blueberries. Thank you for sharing the dressing. I agree with your comments of the dressing. Perfect. Thank you, every recipe always stuns.
You are welcome, Abigail! I’m so glad you enjoyed the salad, and the dressing especially! Enjoy.