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beet salad recipe

The Best Roasted Beet and Goat Cheese Salad Recipe

Welcome back to TheNextRecipes.com! Sophia Harper here with a stunning, vibrant salad that proves healthy eating can be an absolute work of art. If you love earthy, sweet roasted beets paired with creamy cheese and a bright, tangy vinaigrette, this beet salad is an absolute must-make. Featuring tender oven-roasted beets laid over a bed of fresh greens, tossed with crunchy walnuts, creamy goat cheese or feta, and a simple balsamic dressing, this dish delivers an incredible symphony of textures and flavors. It is sophisticated enough for dinner parties yet simple enough for a refreshing weeknight lunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: lunch, Salad, Side Dish
Cuisine: Mediterranean-Inspired, Modern American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Salad:
  • 3 medium-sized red or golden beets scrubbed clean
  • 1 tablespoon olive oil for the beets
  • 5 ounces baby arugula or mixed salad greens
  • 1/2 cup goat cheese or feta cheese, crumbled
  • 1/2 cup walnuts or pecans toasted and coarsely chopped
  • 1/4 cup red onion thinly sliced (optional)
  • For the Balsamic Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Equipment

  • Baking sheet and aluminum foil (for roasting beets)
  • Chef's knife and cutting board
  • Whisk and small mixing bowl (for dressing)
  • Large salad bowl

Method
 

  1. Roast the Beets: Preheat your oven to 400°F (200°C). Toss the scrubbed beets with olive oil and wrap them individually in aluminum foil. Place them on a baking sheet and roast for 45 to 60 minutes, until easily pierced through with a fork.
  2. Peel and Slice: Let the roasted beets cool until safe to handle. Use a paper towel to rub off the skins (they should slip right off easily), then slice or cube the beets into bite-sized wedges.
  3. Make the Vinaigrette: In a small bowl or mason jar, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until smooth and well emulsified.
  4. Assemble the Salad: In a large salad bowl, create a base of fresh baby arugula or mixed greens. Arrange the roasted beet slices, crumbled goat cheese, toasted walnuts, and sliced red onion gracefully over the greens.
  5. Dress and Serve: Drizzle the balsamic vinaigrette evenly over the salad just before serving. Toss gently if desired, or serve as-is to showcase the gorgeous layers.

Notes

Roasting Ahead of Time: You can roast and peel the beets up to 3 days in advance and store them in an airtight container in the refrigerator until you are ready to assemble the salad.
Walnut Toasting Tip: Toast your walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant; this unlocks their natural oils and adds incredible crunch.
Cheese Variations: Goat cheese provides a lovely tang that cuts through the earthy sweetness of the beets, but creamy feta or gorgonzola cheese makes a fantastic alternative.