Roasted Beet Salad Goat Cheese

The first time I made this salad, I was convinced I had ruined the beets. My hands were stained pink, my kitchen counter looked like a crime scene, and the roasting time seemed impossibly long. But when those caramelized, jewel-toned slices hit the plate alongside tangy goat cheese, something magical happened. Now it is the one dish that always disappears first at dinner parties, even from people who swear they hate beets.

Last summer, I served this at a rooftop dinner while the sun was setting, and I swear the colors on the plate matched the sky. My friend Sarah, who had spent years avoiding beets after a bad canned experience, went back for thirds. Sometimes the simplest ingredients, treated with a little patience, create the most memorable moments.

Ingredients

• 4 medium beets, trimmed and scrubbed: Roasting concentrates their natural sugars, turning what some call an earthy flavor into something almost candy-like sweet
• 100 g (3.5 oz) goat cheese, crumbled: The tanginess cuts through the beets sweetness while adding this luxurious creaminess that ties everything together
• 50 g (1/2 cup) walnuts, toasted and roughly chopped: Toasting them first brings out an intense nuttiness that provides the perfect crunch against the tender beets
• 100 g (4 cups) mixed salad greens: Arugula adds a peppery bite, spinach brings mildness, and mesclun offers texture variations that keep each bite interesting
• 1 small red onion, thinly sliced: A sharp bite that wakes up your palate and prevents the salad from becoming too sweet or heavy
• 3 tbsp extra-virgin olive oil: Use your best olive oil here since the flavor really shines in such a simple vinaigrette
• 1 tbsp balsamic vinegar: Adds depth and acidity that balances the sweetness of the beets and honey perfectly
• 1 tsp Dijon mustard: The secret to getting the vinaigrette to emulsify properly instead of separating into oil and vinegar
• 1 tsp honey: Just enough to round out the acidity and bring all the flavors into harmony
• Salt and freshly ground black pepper, to taste: Finish with a generous grind of pepper to highlight the beets natural sweetness

Instructions

Roast the beets until perfectly tender:

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

Prepare the beets while they are still warm:

Let them cool just enough to handle, then slip off the skins and cut them into wedges that will catch all that vinaigrette in their nooks and crannies

Whisk together the vinaigrette:

In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, and honey, whisking until it thickens into a glossy emulsion

Dress the greens first:

Toss the mixed greens and sliced red onion with half the vinaigrette in a large bowl, using your hands to coat every leaf gently

Compose the salad like a painting:

Arrange the dressed greens on a serving platter, then artfully scatter the roasted beet wedges, crumbled goat cheese, and toasted walnuts across the top

Finish and serve immediately:

Drizzle the remaining vinaigrette over everything, letting it pool around the beets and cheese, then bring it to the table while the beets are still slightly warm

Save

This salad has become my go-to for those nights when friends drop by unexpectedly. It is elegant enough for company but humble enough for a Tuesday dinner alone, standing over the counter and eating straight from the platter.

Making It Your Own

Substitute pecans or hazelnuts for the walnuts to change the nutty flavor profile. Sometimes I add orange segments or thinly sliced apples when I want extra brightness and crunch.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the goat cheese beautifully, or try a dry Riesling if you want something with a hint of sweetness that mirrors the roasted beets.

Timing Everything Right

The real secret is serving the beets while they are still slightly warm, which makes the goat cheese soften and melt just a little bit. Keep the vinaigrette at room temperature rather than fridge-cold for the best texture.

• Toast extra walnuts and store them in an airtight container for quick salad prep all week long
• Double the vinaigrette and keep the extra in a jar for quick weekday lunches
• Use a vegetable peeler to shave extra goat cheese on top for the most impressive presentation

Save

There is something deeply satisfying about a salad that feels this luxurious while being so incredibly simple to make. Enjoy every colorful bite.

Recipe FAQs

→ How do I roast beets properly?

Wrap each beet individually in foil and roast at 200°C (400°F) for 40–45 minutes until tender. Let cool before peeling.

→ Can I substitute walnuts with other nuts?

Yes, pecans or hazelnuts work well as alternatives, providing a similar crunch and flavor profile.

→ What salad greens complement this dish?

Arugula, spinach, or mesclun mix nicely with the roasted beets and goat cheese, adding freshness and texture.

→ How should the vinaigrette be prepared?

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

→ What dishes pair well with this salad?

It pairs beautifully with crisp white wines like Sauvignon Blanc or dry Riesling, and complements light proteins or grain bowls.