Sweet and earthy beets dance with tangy goat cheese, crunchy candied walnuts, and a drizzle of rich balsamic in this Roasted Beet Salad.
Beet Salad with Goat Cheese
If you’d told me 10 years ago that I’d be not just sharing a recipe for beet salad with goat cheese, but I’d be loving that recipe so much I’ve made it on repeat for years now, I would have never believed you.
Fortunately, taste buds evolve over time. And thanks to several friends who simply wouldn’t let me remain a beet-hater any longer, I’m now on team beet salads forever.
Beets with Goat Cheese
There’s something about the combination of the earthy beets with goat cheese that makes this a timeless favorite on so many restaurant menus. Add in some crunchy candied walnuts and an absolutely finger-licking delicious homemade balsamic vinaigrette, and I swear by this salad’s awesomeness.
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.
How to Roast Beets for Salad
Not sure how to roast beets for salad? Don’t worry about it! I’ve got several tips that will make it easier and help you deliver consistently fabulous results.
To begin with, it pays to select the freshest and best quality beets you can find. They should be heavy for their size, and the green tops (if still attached) should be vibrant and fresh looking. Be sure to take the tops off before storing.
Size matters when roasting. 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. I use these sheet pans for roasting vegetables.
Once finished roasting, let the beets cool before peeling. You’ll be eating roasted beets with goat cheese in no time!
In a hurry? You can buy cooked, ready-to-eat beets in the produce section of most grocery stores. (They are typically in a little shrink-wrapped package or small box.) It’s a huge time saver and I often pick them up for easy salad prep during the week.
Beet and Goat Cheese Salad with Balsamic Dressing
You’ll need the following ingredients to make this recipe:
- olive oil
- salt and pepper
- mixed greens
- goat cheese
- balsamic vinaigrette (I definitely recommend homemade)
- candied walnuts (also great homemade)
To roast the beets, preheat your oven to 425°F. While it heats up, trim the tops and roots off the beets. Wash thoroughly, scrubbing with a vegetable brush. Cut beets in half for roasting.
Place them on a baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Then, roast for 45 minutes.
The pieces should be tender when poked with a fork. If needed, roast another 5-10 minutes. To remove the skins, rub the beets using a paper towel or while wearing rubber gloves. The skins should slide right off.
Once the beets are roasted, everything comes together quite quickly. Just spread the greens across a large platter, place them in a salad bowl, or divide them between individual plates or bowls.
Thinly slice the roasted beets and layer them over the greens. Then, top with goat cheese and candied walnuts. Finish with a light drizzle of balsamic vinaigrette before serving.
The ingredients will all keep nicely for a few days, as long as the dressing is separate, so it makes a terrific weekday lunch for meal prepping, too.
Roasted Beet Salad with Goat Cheese
For those of you who are on team beets with me, I’m certain you’ll adore this roasted beet salad with goat cheese. And, for another roasted vegetable salad, try this Winter Squash Salad. The maple vinaigrette is positively divine.
If you want a salad that balances a fabulous array of flavors and textures, look no further than this Spinach Apple Salad. It’s perfect for a light lunch.
Garden-fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic make a timeless combination in this Chopped Caprese Salad.
Brussels sprouts, apples, cranberries, pecans, onion, and cheddar cheese come alive with an apple cider vinaigrette to make this terrific Shaved Brussels Sprout Salad. Give them all a try, and you can thank me later.
Roasted Beet Salad
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
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.