Beet Salad with Goat Cheese & Walnuts
Add Preferred SourceHere’s a tasty salad for you: Beet Salad with Goat Cheese and Walnuts. It’s a vibrant, satisfying salad that feels a little fancy but is easy enough to throw together on a weeknight. Whether you’re prepping ahead or serving to impress, this recipe delivers every time.
Roasted beets give this salad a naturally sweet, earthy flavor that pairs perfectly with tangy goat cheese, crisp greens, and crunchy toasted walnuts. A simple vinaigrette pulls it all together with just the right balance of acidity and sweetness. I like to roast a batch of beets at the beginning of the week so I can build this salad in minutes—it’s a beautiful way to add color and flavor to your plate without overthinking it.
Ingredients
- Beets – Look for medium sized beets. Trim the stems and give them a good scrub.
- Olive oil – For roasting.
- Mixed salad greens – Arugula, spinach, or spring mix.
- Goat cheese – Use your favorite tangy goat cheese.
- Toasted walnuts – Toast them in a dry pan for 3-4 minutes or until golden.
- Fresh dill – Washed and chopped.
For the vinaigrette:
- Olive oil
- Balsamic vinegar – Use good balsamic! I always look for balsamic that doesn’t have any added caramel flavor or color. Good balsamic vinegar should have minimal ingredients.
- Honey
- Dijon mustard
- Salt and pepper
How To Make Beet Salad with Goat Cheese & Walnuts
- Preheat the oven to 400°F (200°C). Wrap each beet in foil and drizzle with olive oil. Place them on a baking sheet and roast for 45 to 60 minutes until fork-tender. Let them cool, then peel and slice or wedge the beets.
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl, until well combined.
- Toss the mixed greens with the vinaigrette. Arrange the roasted beet slices over the top, then scatter goat cheese, walnuts, and chopped dill across the salad.
- Serve immediately or chill until ready to enjoy.
Step-By-Step Process
Chef Jenn’s Tips
- Roast the beets ahead of time and keep them chilled for quick salad prep.
- How do you know when beets are cooked? A knife will pierce them easily with very little resistance, kind of like a potato.
- For extra color, use a mix of red and golden beets.
- Not a fan of goat cheese? Feta or crumbled blue cheese are great swaps.
- Swap walnuts with pecans or pistachios for a different texture and taste.
Make It A Meal
Turn this elegant salad into a full meal by adding grilled chicken, seared salmon, or sliced steak. Pair it with warm crusty bread or a cup of soup for something cozy and complete. It’s also perfect as a light lunch or a starter for a dinner party.
Storage
Keep leftovers in the fridge in an airtight container for up to 2 days. Store the dressing separately to avoid soggy greens. Freezing isn’t recommended, as it changes the texture of the beets and greens.
Beet Salad with Goat Cheese & Walnuts
Ingredients
- 4 medium beets trimmed and scrubbed
- 2 tablespoons olive oil for roasting
- 4 cups mixed salad greens arugula, spinach, or spring mix
- 3 ounces goat cheese crumbled
- ¼ cup toasted walnuts chopped
- 1 tablespoon fresh dill chopped
for the vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in foil and drizzle with olive oil. Place them on a baking sheet and roast for 45 to 60 minutes until fork-tender. Let them cool, then peel and slice or wedge the beets.
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl, until well combined.
- Toss the mixed greens with the vinaigrette. Arrange the roasted beet slices over the top, then scatter goat cheese, walnuts, and chopped dill across the salad.
- Serve immediately or chill until ready to enjoy.
Notes
Chef Jenn’s Tips
- Roast the beets ahead of time and keep them chilled for quick salad prep.
- For extra color, use a mix of red and golden beets.
- Not a fan of goat cheese? Feta or crumbled blue cheese are great swaps.
- Swap walnuts with pecans or pistachios for a different texture and taste.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
