Roasted Beet Salad with Goat Cheese
There is something about the vibrant colors of roasted beets paired with creamy goat cheese that instantly makes this salad feel special. This Roasted Beet Salad with Goat Cheese is a perfect mix of earthy, sweet, and tangy flavors, making it a standout on any table. Whether you are looking for a light lunch, a side for dinner, or a dish that will impress guests, this salad fits the bill. Plus, it is surprisingly easy to make and brings a fresh, healthy touch to everyday meals.
Servings 4
Equipment
- Baking sheet
- Aluminum foil or parchment paper
- Mixing bowls
- Whisk
- Chef’s knife
- Cutting board
- Salad tongs or large spoon
- Optional: vegetable peeler
Ingredients
- 4 medium beets washed and trimmed
- 2 tablespoons olive oil plus extra for drizzling
- Salt and pepper to taste
- 4 cups mixed salad greens washed and dried
- ½ cup crumbled goat cheese
- ¼ cup toasted walnuts or pecans optional
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil for dressing
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Wrap each beet individually in aluminum foil or place on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40 to 45 minutes, or until a fork slides easily into the center.
- While the beets are roasting, prepare the dressing. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil. Taste and adjust seasoning as needed. Set aside to allow the flavors to meld.
- Once the beets are roasted, remove them from the oven and let them cool slightly. Peel the skins off using a paper towel or a vegetable peeler. The skins should slip off easily when beets are roasted to perfection.
- Slice the roasted beets into wedges or cubes, depending on your preference. Place them in a large mixing bowl and drizzle a small amount of the dressing over them. Toss gently to coat without breaking apart the tender pieces.
- In a serving bowl or platter, arrange the mixed greens as a base. Layer the roasted beets on top. Sprinkle crumbled goat cheese and toasted nuts over the salad. If you like, drizzle a little more dressing over the top for extra flavor.
- Serve immediately at room temperature or chilled. This salad pairs beautifully with roasted chicken, grilled fish, or as a standalone lunch. Enjoy the mix of creamy, tangy, and earthy flavors with each bite.