Roasted Beet Salad Goat Cheese

The first time I made this roasted beet salad, I stained my hands pink and couldn't stop laughing at my temporary tattoo. Something about those jewel-toned beets makes even a simple dinner feel like a celebration. I've since learned to wear gloves, but the joy of that first vibrant bowl remains exactly the same.

Last summer, I served this at a dinner party and watched my beet-hating friend tentatively try a single bite. Five minutes later, she was asking for the recipe and admitting she'd been wrong about beets her entire life. There's something magical about how roasting transforms them into candy-sweet jewels.

Ingredients

• 4 medium beets, trimmed and scrubbed: Roasting concentrates their natural sugars into something almost dessert-like, so don't rush this step
• 100 g (3.5 oz) goat cheese, crumbled: Room temperature cheese crumbles more beautifully and melts slightly against warm beets
• 50 g (1/2 cup) walnuts, toasted: Toasting them in a dry pan for 3 minutes releases oils that make them taste like a completely different nut
• 100 g (4 cups) mixed salad greens: Baby arugula adds peppery bites while spinach brings a mild sweetness
• 1 small red onion, thinly sliced: Soak the slices in ice water for 10 minutes if you want to tame their sharp bite
• 3 tbsp extra-virgin olive oil: Use the good stuff here since it's one of the few ingredients carrying the vinaigrette
• 1 tbsp balsamic vinegar: The acidity cuts through the rich cheese and sweet beets like a bright knife
• 1 tsp Dijon mustard: This tiny amount creates the emulsion that makes your vinaigrette actually coat the greens
• 1 tsp honey: Just enough to round out the sharpness without making the dressing taste like honey mustard
• Salt and freshly ground black pepper: Beets love salt more than you'd expect, so don't be shy with the finish

Instructions

Roast the beets until they're tender:

Preheat your oven to 200°C (400°F), wrap each scrubbed beet individually in foil like little presents, and let them roast for 40 to 45 minutes until a fork slides through them like butter.

Prep the beets for the salad:

Let them cool until you can handle them, then rub off the skins with paper towels and cut into wedges that look like garnet jewels.

Whisk together the vinaigrette:

Combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl, whisking until it thickens slightly and looks glossy.

Dress the greens:

Toss the salad greens and sliced red onion with half the vinaigrette in a large bowl until every leaf glistens.

Assemble your masterpiece:

Arrange the dressed greens on a platter and scatter the roasted beets, crumbled goat cheese, and toasted walnuts across the top.

Finish with the remaining vinaigrette:

Drizzle the rest of the dressing over everything and serve immediately while the beets are still slightly warm.

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My mother-in-law still talks about the first time she had this salad, how the combination of warm beets and cool greens surprised her. Food that creates conversation and connection is always the best kind, and this one does it beautifully every time.

Make Ahead Magic

You can roast the beets up to three days in advance and keep them in the refrigerator. The vinaigrette also sits happily in a jar for a week, which means weeknight dinner becomes a matter of assembly rather than actual cooking.

Playing with Variations

Sometimes I swap crumbled feta for goat cheese when I want something saltier, or add segments of orange when citrus season hits. A handful of fresh mint leaves scattered over the top makes everything taste impossibly fresh.

Serving Suggestions

This salad holds its own as a light lunch, especially with a slice of crusty bread to catch all those vinaigrette drips. For dinner, pair it alongside grilled salmon or roast chicken, and suddenly you have a meal that looks like you spent hours when really you just assembled some gorgeous ingredients.

• A crisp white wine like Sauvignon Blanc makes the perfect companion
• Toast your walnuts just before serving for maximum crunch factor
• Leftovers keep surprisingly well if you store the dressing separately

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Every time I make this salad, I'm reminded that the simplest combinations, when treated with care, become something extraordinary. Hope it finds its way into your regular rotation too.

Common Questions

→ How do I roast beets evenly?

Wrap each beet individually in foil to retain moisture and roast at 200°C (400°F) for 40–45 minutes until tender. Test with a fork for doneness.

→ Can I substitute walnuts with other nuts?

Yes, pecans or hazelnuts can replace walnuts for similar crunch and flavor variations in the salad.

→ What greens work best for this salad?

Mixed greens like arugula, spinach, or mesclun add freshness and texture, complementing the roasted beets and cheese.

→ How should the vinaigrette be prepared?

Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a balanced tangy dressing.

→ Are there any suggested pairing options?

This salad pairs wonderfully with crisp white wines like Sauvignon Blanc or dry Riesling.