Let’s talk about a salad that feels like a dinner party in a bowl. Roasted beets, tangy goat cheese, and a honey-kissed vinaigrette—it’s my go-to when I want something that looks high-end but is secretly so simple, even a Tuesday night deserves it. This one’s vibrant, earthy, and just a *tiny bit fancy* (you know, in the best way). Ready to fall in love with beets? Let’s go!
Why You’ll Love This Recipe
A few years back, I had a client who said, “I hate beets—prove me wrong.” Challenge accepted! I whipped up a version of this salad, and let’s just say…she’s now a convert. It’s been on repeat in my house ever since!
- Perfect balance of sweet, creamy, and tangy flavors
- Looks like it came from a fancy bistro, but is so easy to make
- Packed with nutrients—a salad that actually fills you up
- Make-ahead friendly for stress-free entertaining
Ingredients Breakdown
Essentials
- 4 medium beets (red or golden), scrubbed
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 4 oz goat cheese, crumbled
- 1/4 cup walnuts or pecans, toasted
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt + pepper to taste
Pro Tips
- Golden beets will keep your cutting board stain-free and are slightly milder in flavor—perfect for picky eaters.
- Soft goat cheese crumbles best when cold. Pop it in the freezer for 5 minutes before crumbling.
- Substitute goat cheese with feta or blue cheese for a different twist.
- Add a touch of Dijon mustard to your vinaigrette for a flavor punch.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet loosely in foil and place on a baking sheet.
- Roast beets for 45–60 minutes, or until fork-tender. Let cool, then peel and slice into wedges.
- In a small jar or bowl, mix olive oil, balsamic vinegar, honey, salt, and pepper. Shake or whisk to combine.
- In a large bowl or platter, layer greens, sliced beets, goat cheese, red onion, and toasted nuts.
- Drizzle vinaigrette over the salad just before serving. Toss gently, or serve plated with vinaigrette on the side.
Chef’s Tips and Tricks
- Wear disposable gloves when peeling red beets—no pink fingers!
- Roast extra beets and keep them in the fridge for a quick lunch salad all week.
- Don’t overdress your salad—start small and add more vinaigrette if needed.
- Toast your nuts in a dry pan for 2–3 minutes for max flavor (watch them closely—they burn fast!).
Recipe Variations and Serving Suggestions
- Add grilled chicken or salmon for a protein-packed meal.
- Swap goat cheese for burrata or shaved parmesan for a milder cheesy touch.
- Use baby kale or massaged kale instead of spring mix for a heartier base.
- Top with orange or apple slices for fruity brightness.
- Serve it as a starter with crusty bread and a glass of Pinot Noir—yes please!
FAQs
Can I use pre-cooked beets?
Absolutely! Look for vacuum-packed cooked beets in the produce section. Just slice and go—no need to roast.
How long will leftovers last?
If you store the components separately, they’ll keep for 3–4 days in the fridge. Just assemble when ready to eat!
Can I make this dairy-free?
You sure can. Swap the goat cheese for avocado or a dairy-free cheese alternative for a creamy element.
Recipe Card
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 4 medium beets
- 4 cups mixed greens
- 4 oz goat cheese
- 1/4 cup walnuts or pecans
- 1/4 cup red onion
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt + pepper to taste
Instructions:
- Preheat oven to 400°F and roast foil-wrapped beets for 45–60 minutes.
- Cool, peel, and slice beets. Make vinaigrette by whisking oil, vinegar, honey, salt, and pepper.
- Assemble salad with greens, beets, cheese, onion, and nuts. Drizzle with vinaigrette and serve!
Nutrition: ~280 calories per serving
If you try this Roasted Beet and Goat Cheese Salad, I’d love to hear what you think! Drop a comment below, snap a pic and tag me on Instagram @thekitchensaid, or share it with a friend who needs a little beet magic in their life!
