This Beet Salad with Goat Cheese and Walnuts is a vibrant, restaurant-worthy dish that layers earthy roasted beets with creamy goat cheese and crunchy walnuts. Drizzled with a simple vinaigrette, it’s a refreshing and flavorful option for lunch, dinner, or a beautiful holiday side.
4cupsmixed salad greensarugula, spinach, or spring mix
3ouncesgoat cheesecrumbled
¼cuptoasted walnutschopped
1tablespoonfresh dillchopped
for the vinaigrette
3tablespoonsolive oil
1tablespoonbalsamic vinegar
1teaspoonhoney
1teaspoonDijon mustard
salt and pepperto 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.
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.
Keyword Beet and walnut salad, Beet Salad with Goat Cheese & Walnuts, Healthy salad recipe