Roasted Beet Salad Goat Cheese

I used to think beets came only from cans until a farmer handed me a bundle of dirt-covered bulbs at the market and told me to roast them. The kitchen smelled like earth and caramel for an hour. When I pulled back the foil, the skins slipped off like magic, and the deep magenta color stained my fingers for days.

I made this the night my sister announced she was going vegetarian, and I panicked because I only knew how to cook meat. She took one bite, smiled, and said it tasted like something from a real restaurant. I've been making it for her ever since, sometimes with golden beets when I want to surprise her.

Ingredients

• Beets: Choose firm ones with smooth skin, the smaller they are, the faster they roast, and wrapping them in foil keeps all that sweetness trapped inside.
• Mixed salad greens: Arugula adds a peppery bite that balances the sweet beets, but spinach or baby kale work just as well if thats what you have.
• Goat cheese: The tangy creaminess cuts through the earthy beets perfectly, and I always crumble it myself because pre-crumbled versions can taste chalky.
• Walnuts: Toasting them for a few minutes wakes up their flavor and adds a crunchy contrast to the soft beets.
• Olive oil: Use the good stuff here, it really shines in a simple dressing like this.
• Balsamic vinegar: A little goes a long way, the acidity brightens everything and ties the salad together.
• Dijon mustard: This is the secret emulsifier that keeps the dressing smooth and slightly creamy.
• Honey: Just a teaspoon balances the vinegar and mustard without making the dressing sweet.
• Fresh herbs: Chives or dill add a fresh, grassy note at the end, though I often skip them and the salad still tastes incredible.

Instructions

Wrap and roast the beets:

Preheat your oven to 200°C (400°F), wrap each scrubbed beet tightly in foil, and set them on a baking sheet. Roast for 40 to 45 minutes until a fork slides through easily, then let them cool just enough to handle.

Peel and slice:

The skins should rub off with your fingers or a paper towel once theyre cool. Slice the beets into wedges or rounds, whatever feels right to you.

Make the dressing:

Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until it looks smooth and slightly thick. Taste it and adjust the seasoning, it should be tangy but not sharp.

Assemble the salad:

Spread the greens on a platter or divide them onto plates, then layer on the beet slices, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over everything and scatter herbs on top if youre using them.

Save

One evening, I served this salad before a roast chicken dinner, and my friend asked if we could just eat three plates of the salad instead. We did, and we laughed about it for weeks. Sometimes the side dish steals the whole show.

Choosing and Storing Beets

Look for beets that feel heavy for their size with fresh, unwilted greens still attached if possible. I store them in the fridge, unwashed, in a loose bag for up to two weeks. Once roasted and peeled, they keep in an airtight container for four days, which makes this salad even easier to pull together on a busy night.

Variations to Try

Golden beets are milder and wont stain your hands, and mixing red and golden together looks like a painting on the plate. I sometimes add thin slices of orange or crisp apple for a fruity contrast, or swap walnuts for pecans when I want something a little sweeter and buttery. A handful of dried cranberries scattered on top also works beautifully if you like a chewy, tart element.

Serving and Pairing

This salad shines as a starter before something hearty like roasted chicken or grilled fish, but Ive also eaten it as a light lunch with crusty bread on the side. It pairs incredibly well with a crisp Sauvignon Blanc or a dry rosé, something bright enough to match the vinaigrette.

• Serve it on individual plates for a dinner party or family style on a big platter for a relaxed gathering.
• If youre bringing it somewhere, pack the dressing separately and toss everything together just before serving.
• Leftovers keep for a day in the fridge, though the greens will wilt a bit, the beets and cheese still taste great on their own.

Save

This salad has taught me that simple ingredients, when treated right, can taste extraordinary. Make it once, and youll understand why beets deserve so much more than a can.

Common Questions

→ How do I roast beets properly?

Wrap each beet in aluminum foil and roast at 200°C (400°F) for 40-45 minutes until tender when pierced with a fork.

→ Can I use other nuts instead of walnuts?

Yes, pecans or hazelnuts work well and add a different texture and flavor to the salad.

→ What is a good substitute for goat cheese?

Soft cheeses like feta or ricotta can be used if goat cheese is unavailable or not preferred.

→ How do I make the vinaigrette dressing?

Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.

→ Can this salad be prepared ahead of time?

Beets can be roasted in advance and stored. Assemble the salad and dress just before serving for best freshness.