Roasted Beet and Goat Cheese Salad
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Fresh, earthy, sweet and full of flavor, this roasted beet and goat cheese salad is one of those feel good recipes that looks fancy but is oh-so-easy to pull together. It’s the kind of dish that makes you feel like you’re eating at a cozy bistro, but simple enough to eat at home any time you want.
I have a love – hate relationship with beets. Sometimes I absolutely love them, and sometimes I hate them. But where I find beets really shine are in a cozy borscht or in tangy beet salad with goat cheese. Especially if there’s lots of feta or goat cheese involved.
Which is why I love this roasted beet salad.
The sweet slightly caramelized beets pair perfectly with tangy goat cheese and crunchy walnuts, all tossed in a light vinaigrette. It’s the perfect side salad for fall, spring or summer dinners, holiday get-togethers, or those random Tuesdays when you want something just a little extra.
Also try our other favorite, Strawberry Goat Cheese Salad. Just as tasty and satisying.
Why You’ll Love This Roasted Beet Salad
- Simple Ingredients, Big Flavor – This roasted beet salad uses just a few staples to create something that tastes gourmet.
- Perfect for Entertaining – It looks beautiful on the table and feels a little fancy without any of the stress.
- Nutrient-Packed – Beets are rich in antioxidants and fiber, and walnuts give you a boost of healthy fats.
⭐️ Our zesty Italian Pasta Salad is another go-to salad for dinner, picnics, lunch or anytime.
Beet Salad Ingredients You’ll Need
- 1 large beetroot, peeled and thinly sliced (make as many as you prefer)
- 4 cups mixed salad greens
- ½ cup crumbled goat cheese (or feta cheese, or my favorite goat feta cheese 🙂
- ¼ cup walnuts, chopped
- 2 tablespoons red wine vinaigrette
- 1 tablespoon olive oil
- Salt and pepper to taste
Homemade Red Wine Vinaigrette Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon Mustard
- 1 tsp dried oregano
- 1 – 2 minced garlic cloves (optional, but we like ours garlicky)
- 1/2 tsp honey (optional)
Whisk together all the ingredients in a small bowl, or 250ml mason jar container.
I prefer a 2 to 1 ratio of oil to vinegar for my vinaigrettes. If you like a 3:1 ratio, you could use a 3 parts oil to 1 part vinegar.
Use our homemade red wine vinaigrette recipe above. Or grab your favorite store bought red wine vinaigrette. Balsalmic vinaigrette also works well and tastes delicious.
Salad Instructions
1. Preheat the oven to 400°F (200°C)
While the oven is heating, line a baking sheet with parchment paper for easy cleanup.
2. Prepare the beet slices
Peel the beetroot and slice it thinly. Aim for slices about ¼ inch thick so they roast evenly. Place them on the baking sheet and drizzle with olive oil.
3. Roast the beets
Roast the beets in the oven for 20–25 minutes, flipping once halfway through, until the beets are fork-tender and lightly caramelized on the edges. Let cool slightly.
4. Assemble the salad
In a large salad bowl, add the mixed greens. Layer the roasted beet slices on top, then sprinkle in 1/2 of the the crumbled goat cheese and chopped walnuts.
5. Dress and season
Drizzle the red wine vinaigrette over the salad, then gently toss everything together until evenly coated. Add salt and pepper to taste. Top with the remaining walnuts and goat cheese.
Use our homemade red wine vinaigrette recipe above. Or use your favorite store bought red wine vinaigrette. Balsalmic vinaigrette tastes delicious as well.
6. Serve immediately
This salad is best served fresh while the beets are still warm and the cheese is just starting to soften. But we love it even when the beets are chilled.
Enjoy this as an easy summer salad, fall salad, light dinner, or BBQ or holiday side dish. It’s so versatile all year round.
7. Storage
If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Note that the greens may wilt a bit once dressed, so it’s best enjoyed fresh.
Tips & Variations
- Make it a meal: Add grilled chicken, crispy tofu cubes, or chickpeas for extra protein.
- Swap the nuts: Try roasted almonds, pistachios, roasted pumpkin seeds or candied pecans for a twist.
- Switch up the greens: Use a different variety of greens from your regular fare. Arugula or kale are tasty additions.
- Prep ahead: Roast the beets in advance and store them in the fridge for up to 3 days
Final Thoughts
This grilled beet and goat cheese salad is one of those go-to recipes you’ll keep coming back to.
Whether you’re serving it up as a light lunch or a side for your next dinner party, it brings together bold colors, great textures, and amazing flavor, all with minimal effort.
Roasted Beet and Goat Cheese Salad
This roasted beet and goat cheese salad can’t be beet! It’s fresh, earthy, and a little fancy, but still easy enough to whip up on a weeknight. Bistro vibes, no reservation required.
Ingredients
Salad Ingredients
- 1 large beetroot, peeled and thinly sliced (make as many as you prefer)
- 4 cups mixed salad greens
- ½ cup crumbled goat cheese (or feta cheese)
- ¼ cup walnuts, chopped
- 2 tablespoons red wine vinaigrette
- 1 tablespoon olive oil
- Salt and pepper to taste
Red Wine Vinaigrette Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon Mustard
- 1 tsp dried oregano
- 1 - 2 minced garlic cloves (optional, but we like it garlicky)
- 1/2 tsp honey (optional)
Instructions
Beet And Goat Cheese Salad
1. Preheat the oven to 400°F (200°C)
While the oven is heating, line a baking sheet with parchment paper for easy cleanup.
2. Prepare the beet slices
Peel the beetroot and slice it thinly. Aim for slices about ¼ inch thick so they roast evenly. Place them on the baking sheet and drizzle with olive oil.
3. Roast the beets
Roast the beets in the oven for 20–25 minutes, flipping once halfway through, until the beets are fork-tender and lightly caramelized on the edges. Let cool slightly.
4. Assemble the salad
In a large salad bowl, add the mixed greens. Layer the roasted beet slices on top, then sprinkle in 1/2 of the the crumbled goat cheese and chopped walnuts.
5. Dress and season
Drizzle the red wine vinaigrette over the salad, then gently toss everything together until evenly coated. Add salt and pepper to taste. Top with the remaining walnuts and goat cheese.
Use our homemade red wine vinaigrette recipe. Or use your favorite store bought red wine vinaigrette. Balsalmic vinaigrette tastes delicious as well.
6. Serve immediately
This salad is best served fresh while the beets are still warm and the cheese is just starting to soften. But we enjoy it even when the beets are chilled.
7. Storage
If you have leftovers, store them in an airtight container in the fridge for up to 1 day. Note that the greens may wilt a bit once dressed, so it’s best enjoyed fresh.
Red Wine Vinaigrette
Whisk together all the ingredients in a small bowl, or 250ml mason jar container.
Notes
- Make it a meal: Add grilled chicken, crispy tofu cubes, or chickpeas for extra protein.
- Swap the nuts: Try roasted almonds, pistachios, roasted pumpkin seeds or candied pecans for a twist.
- Switch up the greens: Use a different variety of greens from your regular fare. Arugula or kale are tasty additions.
- Prep ahead: Roast the beets in advance, and store them in the fridge for up to 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 43gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 13mgSodium: 333mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.
