This roasted beet salad with goat cheese combines tender beets with crunchy walnuts and creamy goat cheese over a mix of fresh greens, creating a delightful balance of sweet and earthy flavors.
The addition of walnuts and a tangy vinaigrette dressing enhances the salad’s texture and taste, making it a perfect side dish for any meal.
The recipe is simple and can be easily assembled in a few steps. With ingredients like honey, Dijon mustard, and balsamic vinegar, this salad is not only nutritious but also bursting with flavor.
Vibrant Ingredients for a Flavorful Salad
The roasted beet salad is a delightful combination of textures and flavors, featuring tender slices of beets that bring a sweet and earthy profile to the dish.
Fresh greens, particularly arugula and mixed greens, provide a crisp and peppery contrast, enhancing the overall experience. Crumbled goat cheese adds a creamy richness that pairs beautifully with the beets, while walnuts contribute a satisfying crunch.
For those who prefer an extra layer of flavor, chopped pistachios can be included, offering a unique twist to this vibrant salad.
Preparing the Beets
To achieve the perfect roasted beets, begin by preheating the oven to 400°F (200°C).
Wrap the beets in aluminum foil and roast them until they become tender, which typically takes about 45 minutes. Once cooked, allow them to cool before peeling and slicing into rounds.
This simple preparation method ensures the beets retain their natural sweetness and vibrant color, making them the star of the salad.
Creating the Vinaigrette Dressing
The dressing is a key component that ties all the elements of the salad together.
In a small bowl, whisk together olive oil, red wine vinegar, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste for a well-balanced flavor.
This vinaigrette adds a tangy sweetness that complements the earthy beets and creamy goat cheese perfectly.
Assembling the Salad
Once the beets are prepared and the dressing is ready, it’s time to assemble the salad.
In a large bowl, combine the roasted beet slices with the fresh greens and chopped shallots. Add the walnuts and pistachios if desired, then drizzle the vinaigrette over the top.
Toss gently to coat all the ingredients evenly, ensuring every bite is packed with flavor.
Serving Suggestions
To serve, plate the salad in rustic bowls, ensuring a beautiful presentation of colors.
Top each serving with generous crumbles of goat cheese for added creaminess. This salad makes a refreshing side dish for any meal, perfect for spring gatherings or casual dinners.
Its vibrant colors and delightful textures are sure to impress your guests and elevate any dining experience.
Nutrition and Benefits
This roasted beet salad is not only visually appealing but also nutritious.
With a balance of healthy fats from the walnuts and goat cheese, along with the vitamins and minerals found in the beets and greens, it offers a wholesome addition to your diet.
Each serving provides a satisfying mix of flavors and textures, making it a fulfilling option for lunch or dinner. Enjoy the health benefits while savoring the delightful taste of this vibrant salad!
Fresh Roasted Beet Salad Recipe
This salad features roasted beets that are sliced and tossed with arugula and mixed greens, topped with crumbled goat cheese and walnuts. The dressing, made from olive oil, red wine vinegar, and honey, adds a sweet and tangy finish. The recipe takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 4 medium beets, roasted and sliced
- 4 cups mixed greens or arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup pistachios, chopped (optional)
- 1 shallot, finely chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prep the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45 minutes, or until tender. Let them cool, then peel and slice.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad: In a large bowl, combine the roasted beet slices, mixed greens or arugula, chopped shallots, walnuts, and pistachios if using.
- Toss to Coat: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Plate the salad and top with crumbled goat cheese. Serve immediately as a refreshing side dish.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 20g
This recipe is part of my 39 Simple Valentine’s Day Recipes. Just click that link to see all the amazing options!
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