Roasted Beet Goat Cheese (Printable version)
Sweet roasted beets, creamy goat cheese, walnuts, and tangy balsamic come together for a fresh, colorful salad.
# List of ingredients:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or mesclun)
→ Cheese & Nuts
03 - 3.5 oz goat cheese, crumbled
04 - 1/2 cup toasted walnuts, roughly chopped
→ Dressing
05 - 3 tbsp extra virgin olive oil
06 - 1.5 tbsp balsamic vinegar
07 - 1 tsp honey
08 - 1 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - 2 tbsp fresh chives or parsley, finely chopped
# Directions:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes until tender when pierced with a fork.
02 - Allow roasted beets to cool slightly. Peel and cut into wedges or cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until well combined.
04 - Arrange mixed salad greens on a large platter or individual plates. Top evenly with roasted beet pieces.
05 - Sprinkle crumbled goat cheese and toasted walnuts over the salad.
06 - Drizzle the prepared dressing evenly over the assembled salad.
07 - Optionally, garnish with finely chopped fresh chives or parsley. Serve immediately.
# Expert Advice:
01 -
- It looks absolutely stunning on the plate—the deep ruby beets against bright greens and white cheese crumbles make you feel like a professional chef
- The flavor combination is perfection: sweet roasted beets, tangy vinaigrette, creamy cheese, and the satisfying crunch of toasted walnuts all work together in harmony
- It comes together faster than you'd think, and you can roast the beets ahead of time, making weeknight entertaining actually relaxing
02 -
- Don't skip toasting the walnuts—I learned this the hard way. Raw walnuts are fine, but toasted ones completely change the flavor and make them a real textural contrast instead of just filling
- If your dressing seems to split or looks oily, whisk in a tiny splash of water and it comes right back together. Emulsification is your friend here
- Roast your beets ahead of time. You can do this a day or two before and keep them in the fridge. This takes all the pressure off the actual assembly
03 -
- The beets will stain your hands and your cutting board, but that's a badge of honor. Wear an apron you don't mind about, and keep a lemon nearby—rubbing your fingers with lemon juice cuts through the stain beautifully
- Roast all your beets together even if they're slightly different sizes. The smaller ones will be perfectly tender while the larger ones are just done, which actually gives you nice variety in texture