Beet Goat Cheese Salad (Printable Version)

Sweet roasted beets, creamy goat cheese, and crunchy walnuts on fresh greens with balsamic dressing.

# What You'll 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, or 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 temperature to 400°F.
02 - Wrap each beet in aluminum foil and arrange on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges or cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
04 - Place mixed greens in a large bowl or on a platter. Top evenly with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle the dressing over the salad immediately before serving. Toss lightly or serve as arranged for a composed look.

# Expert Advice:

01 -
  • The beets turn silky and candy-sweet when roasted, making every bite feel indulgent without any heaviness.
  • Tangy goat cheese cuts through the earthiness perfectly, and walnuts add a satisfying crunch that makes the whole salad feel substantial.
02 -
  • Don't skip the emulsification step in the dressing; a quick whisk with that mustard makes it cling to the greens instead of pooling at the bottom.
  • Toasting the walnuts changes everything—two minutes in a dry skillet and they go from decent to genuinely crave-worthy.
03 -
  • Buy beets with their greens still attached when possible; they're fresher and the greens taste wonderful wilted with garlic as a side dish.
  • A tiny pinch of red pepper flakes in the dressing adds hidden heat that makes people wonder what they're tasting.
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