Roasted Beet and Goat Cheese Salad

This roasted beet and goat cheese salad is a timeless dish that pairs the earthy sweetness of beets with the creamy tanginess of goat cheese. It’s a perfect example of how simple ingredients can create an elegant and visually stunning meal. Whether enjoyed as a starter or a light meal, this salad is sure to impress. The roasted beets’ soft texture contrasts beautifully with the crunchy walnuts and fresh greens, making it a delicious combination of flavors and textures.

Growing up, my family always had a version of this salad on the table during holiday gatherings, and it quickly became a favorite. I find it perfect for when you want something that feels special but isn’t overly complicated to make. Plus, the vibrant colors alone make it irresistible!

Why You’ll Love This Recipe:

  • Burst of flavors: Sweet beets, creamy goat cheese, and crunchy nuts create a delightful balance.
  • Nutritious: This salad is loaded with antioxidants, healthy fats, and protein.
  • Make-ahead option: Roasted beets can be prepared in advance, saving you time.
  • Great for entertaining: It’s easy to scale up for larger gatherings.

Ingredients You’ll Need:

  • Beets: 4 medium, scrubbed and trimmed
  • Olive oil: 2 tablespoons, for roasting
  • Mixed greens: 5 cups (arugula, spinach, or your favorite blend)
  • Goat cheese: 4 oz, crumbled
  • Toasted walnuts: ¼ cup (or pecans, almonds, etc.)
  • Balsamic vinaigrette: ¼ cup (store-bought or homemade)
  • Fresh herbs: Chopped parsley or thyme for garnish
  • Salt and pepper: To taste

How to Make Roasted Beet and Goat Cheese Salad:

Step-by-Step Instructions:

  1. Roast the beets: Preheat the oven to 400°F. Rub the beets with olive oil, season with salt, and wrap each in foil. Roast for 45-60 minutes until fork-tender.
  2. Peel the beets: Once cooled enough to handle, peel the skins off (use a paper towel or gloves to prevent staining).
  3. Slice and assemble: Slice the beets into wedges. On a large platter, layer the mixed greens, top with the beets, goat cheese crumbles, and toasted walnuts.
  4. Dress and serve: Drizzle the balsamic vinaigrette over the salad just before serving. Garnish with fresh herbs and season with salt and pepper.

Cooking Tips:

  • Roasting for perfect texture: Beets can vary in size, so start checking them at 40 minutes to avoid over-roasting.
  • Toasting nuts: Toast the walnuts for a richer flavor. Simply heat them in a dry skillet over medium heat for 3-5 minutes until golden.
  • Handling beets: Beets can stain, so wear gloves or use a paper towel to rub off the skins after roasting.

Helpful Tips:

  • Make ahead: Roast the beets up to 2 days in advance and store them in the refrigerator until ready to use.
  • Cheese alternatives: Feta or blue cheese can be used in place of goat cheese.
  • Dressing alternatives: Experiment with honey-mustard vinaigrette for a sweeter touch.

Details:

  • Prep Time: 10 minutes (plus cooling)
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Notes:

  • Beet alternatives: For a different twist, try golden beets or a mix of red and golden beets to create an even more colorful presentation.

Nutritional Information (per serving):

  • Calories: 220
  • Protein: 6g
  • Fat: 16g
  • Carbohydrates: 14g
  • Fiber: 3g

Frequently Asked Questions:

Can I use pre-cooked beets? Yes, pre-cooked beets save time, and you can find them vacuum-sealed in most grocery stores.

Can I make this vegan? Yes, simply substitute the goat cheese with a vegan cheese or skip it entirely.

Storage Instructions:

  • Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days, but keep the dressing separate to avoid soggy greens.

Related Recipes:

If you enjoyed this roasted beet and goat cheese salad, you might also love:

Conclusion:

This roasted beet and goat cheese salad strikes the perfect balance between simple and elegant. It’s the kind of dish that’s as delightful to look at as it is to eat. Whether you’re serving it as an appetizer for a dinner party or enjoying it as a light lunch, it’s bound to be a hit. You’ll find yourself coming back to this recipe time and again, both for its flavor and its ease! Enjoy every bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Beet and Goat Cheese Salad


  • Author: Martha

Description

This roasted beet and goat cheese salad is a timeless dish that pairs the earthy sweetness of beets with the creamy tanginess of goat cheese. It’s a perfect example of how simple ingredients can create an elegant and visually stunning meal. Whether enjoyed as a starter or a light meal, this salad is sure to impress. The roasted beets’ soft texture contrasts beautifully with the crunchy walnuts and fresh greens, making it a delicious combination of flavors and textures.

Growing up, my family always had a version of this salad on the table during holiday gatherings, and it quickly became a favorite. I find it perfect for when you want something that feels special but isn’t overly complicated to make. Plus, the vibrant colors alone make it irresistible!


Ingredients

  • Beets: 4 medium, scrubbed and trimmed
  • Olive oil: 2 tablespoons, for roasting
  • Mixed greens: 5 cups (arugula, spinach, or your favorite blend)
  • Goat cheese: 4 oz, crumbled
  • Toasted walnuts: ¼ cup (or pecans, almonds, etc.)
  • Balsamic vinaigrette: ¼ cup (store-bought or homemade)
  • Fresh herbs: Chopped parsley or thyme for garnish
  • Salt and pepper: To taste

Instructions

  • Roast the beets: Preheat the oven to 400°F. Rub the beets with olive oil, season with salt, and wrap each in foil. Roast for 45-60 minutes until fork-tender.
  • Peel the beets: Once cooled enough to handle, peel the skins off (use a paper towel or gloves to prevent staining).
  • Slice and assemble: Slice the beets into wedges. On a large platter, layer the mixed greens, top with the beets, goat cheese crumbles, and toasted walnuts.
  • Dress and serve: Drizzle the balsamic vinaigrette over the salad just before serving. Garnish with fresh herbs and season with salt and pepper.

Notes

Beet alternatives: For a different twist, try golden beets or a mix of red and golden beets to create an even more colorful presentation.

Leave a Comment

Recipe rating