Beet Salad with Goat Cheese and Walnuts
Bright, flavorful, and packed with texture, this beet salad is a deeelish combination of sweet roasted beets, creamy goat cheese, and crunchy walnuts, all brought together with a tangy homemade vinaigrette. This is a great entree salad, but it makes a great starter, too!
If you love beets, you’ve got to try this earthy salad. It’s so well balanced with all sorts of delish elements. The beets are sweet and juicy, the nuts are crunchy, and the tangy goat cheese rounds it all out. I’ve also made this salad with feta, so get creative and try your favorite cheese with it!
Roasting the beets ahead of time enhances their natural sweetness and deepens their earthy flavor, and you can prep them ahead of time and pop them into the fridge until you’re ready to assemble the salad. After the beets are done, there’s no cooking, so dinner will be ready in a jiffy!
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Ingredients
- Medium beets – Red beets work best. Golden beets work but won’t give the same vibrant color.
- Olive oil – Use regular olive oil. Extra virgin works, but isn’t necessary for roasting.
- Mixed salad greens – Use regular olive oil. Extra virgin works, but isn’t necessary for roasting.
- Goat cheese – I’ve also tried this salad with feta, and it’s delicious. Use block feta and crumble it yourself—pre-crumbled feta is dry and coated with anti-caking agents.
- Toasted walnuts – Toast them in a dry pan for 3-4 minutes until golden. Don’t skip this step—raw walnuts taste bitter and lack crunch.
- Fresh dill – Fresh dill only. Dried dill tastes completely different and won’t work here.
For the vinaigrette:
- Olive oil – Use good-quality olive oil. The vinaigrette is simple, so quality matters.
- Balsamic vinegar – Use good balsamic without added caramel color or flavor. Check the ingredients—it should only list grape must and wine vinegar.
- Honey – Maple syrup works as a substitute.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
- Salt and pepper – Season to taste.
How To Make Beet Salad with Goat Cheese And Walnuts
- Preheat your oven to 400°F (200°C). Wrap each beet in foil, drizzling with olive oil before sealing. Place them on a baking sheet and roast for 45–60 minutes, or until a fork easily pierces through. Allow them to cool, then peel and slice into wedges or rounds.
- Whisk together in a small bowl the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss the mixed greens with the vinaigrette in a large serving bowl. Arrange the roasted beets on top, then scatter the crumbled goat cheese, toasted walnuts, and fresh dill over the salad.
- Serve immediately for the freshest taste or refrigerate until ready to enjoy.
Step-By-Step Process
Chef Jenn’s Tips
- Roast the beets in advance and store them in the fridge for quick assembly.
- Mix red and golden beets for extra color and variety.
- Swap walnuts for pecans or pistachios for a different crunch.
- If goat cheese isn’t your favorite, feta or blue cheese make great substitutes.
Make It a Meal
Pair this salad with grilled chicken, salmon, or steak for a well-rounded meal. Add crusty bread or a bowl of soup for extra heartiness.
Storage
Leftover salad should be stored in an airtight container in the refrigerator for up to 2 days. To keep the greens from wilting, store the dressing separately. Freezing is not recommended.
Beet Salad with Goat Cheese And 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 your oven to 400°F (200°C). Wrap each beet in foil, drizzling with olive oil before sealing. Place them on a baking sheet and roast for 45–60 minutes, or until a fork easily pierces through. Allow them to cool, then peel and slice into wedges or rounds.
- Whisk together in a small bowl the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss the mixed greens with the vinaigrette in a large serving bowl. Arrange the roasted beets on top, then scatter the crumbled goat cheese, toasted walnuts, and fresh dill over the salad.
- Serve immediately for the freshest taste or refrigerate until ready to enjoy.
Notes
Chef Jenn’s Tips
- Roast beets in advance and store them in the fridge for quick assembly.
- Mix red and golden beets for extra color and variety.
- Swap walnuts for pecans or pistachios for a different crunch.
- If goat cheese isn’t your favorite, feta or blue cheese makes great substitutes.
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.