Beet Goat Cheese Salad (Printable)

Fresh greens topped with roasted beets, tangy goat cheese, walnuts, and a zesty balsamic dressing.

# What You Need:

→ Salad

01 - 3 medium beets, trimmed and scrubbed
02 - 4 oz goat cheese, crumbled
03 - ½ cup walnuts, roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, spring mix)

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Set oven to 400°F (200°C).
02 - Wrap each beet in aluminum foil, place on a baking sheet, and roast for 35–40 minutes until tender. Cool slightly, peel, and cut into wedges or cubes.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Place mixed greens in a large bowl or on a platter. Arrange roasted beets, crumbled goat cheese, and walnuts on top.
05 - Drizzle dressing over the salad just before serving. Toss gently or serve composed.

# Expert Tips:

01 -
  • The contrast of warm earthy beets against cool creamy cheese creates that perfect restaurant quality balance
  • You can roast the beets ahead of time and assemble everything in under ten minutes before guests arrive
02 -
  • Cold roasted beets taste completely different from warm ones, so let them come to room temperature before assembling
  • Once dressed, the delicate greens wilt quickly, so always add the dressing right at the last moment
03 -
  • Rubbing olive oil on your hands before peeling beets prevents stubborn red stains
  • If your goat cheese is too cold, it crumbles poorly, so let it sit out for ten minutes first
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