Introduction
I still remember the first time I roasted fresh beets from my grandmother’s garden—their deep crimson color stained my hands, and the earthy aroma filled the kitchen. What seemed like a simple root vegetable transformed into a dish that was both sweet and savory, humble yet elegant. That memory stayed with me, and I began experimenting with ways to elevate beet salad into something vibrant and nourishing. This recipe combines those earthy roots with creamy cheese, crunchy nuts, and a bright dressing, making it a favorite at my table. — Lina Vexley
Recipe Card
Beet Salad with Goat Cheese
Equipment
- Oven
- Mixing Bowl
Ingredients
Salad Base
- 4 medium beets scrubbed and trimmed
- 4 cups mixed salad greens
- 1/2 cup goat cheese crumbled
- 1/3 cup walnuts toasted
Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 40 minutes, until tender.
- Allow beets to cool slightly, then peel and slice into wedges.
- In a small bowl, whisk olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
- In a large bowl, combine mixed greens, roasted beets, walnuts, and goat cheese.
- Drizzle vinaigrette over salad and toss gently to combine.
Notes
Nutrition
How to Make Beet Salad
Making beet salad is a delightful process that transforms earthy beets into a vibrant, refreshing dish. Start by preparing the beets. Scrub them thoroughly, trim the ends, and wrap them individually in foil. Place them on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 40 minutes, or until a fork easily pierces the flesh. Once cooked, allow them to cool just enough to handle. The skins will slip off effortlessly with gentle pressure from your fingers or a paper towel. Slice the beets into wedges or thin rounds, depending on your desired look.
While the beets are roasting, prepare the rest of the salad components. Mixed greens provide a fresh, crisp base that contrasts beautifully with the soft, sweet beets. Toast walnuts in a dry skillet for a few minutes until fragrant, which enhances their nutty flavor and adds a satisfying crunch. Crumble goat cheese into small, creamy pieces to provide a tangy counterbalance to the earthy beets and crunchy walnuts.
The dressing is simple yet elevates the entire dish. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified. This vinaigrette brings brightness, acidity, and a hint of sweetness that perfectly complements the salad’s ingredients. For extra depth, you can add a teaspoon of Dijon mustard.
To assemble, layer the greens in a serving bowl or platter, scatter the roasted beet slices on top, sprinkle with walnuts, and finish with crumbled goat cheese. Drizzle the dressing evenly across the salad, then toss gently to coat without bruising the delicate greens. Serve immediately while the beets are slightly warm, or chill for a refreshing variation. This beet salad works wonderfully as a starter, side dish, or even a light vegetarian meal.
Conclusion
Beet salad is a perfect balance of flavor, texture, and color—earthy roasted beets, creamy goat cheese, crunchy walnuts, and fresh greens brought together by a tangy vinaigrette. It’s not only nourishing but also visually stunning, making it a dish that stands out on any table. Whether you’re preparing it for a weekday lunch or as part of a special gathering, its versatility and elegance shine through. For me, it’s more than just a recipe—it’s a reminder of how simple, wholesome ingredients can be elevated into something extraordinary. Once you try it, this salad may become a staple in your kitchen.