Try This Tangy Roasted Beet Salad Recipe with Goat Cheese & Walnuts

Roasted beet salad enhances ordinary vegetables into a culinary masterpiece that delights the senses.

Earthy, vibrant roots become tender and caramelized when carefully prepared with expert techniques.

These colorful jewels burst with natural sweetness and complex textures that elevate simple ingredients.

Each carefully selected component contributes its unique character to the final composition.

Creamy cheese brings luxurious richness while crunchy nuts add delightful contrast and depth.

Tangy vinaigrette weaves everything together with bright, harmonious flavors that dance across your palate.

Bold yet balanced, this salad represents a sophisticated approach to seasonal cooking.

What to Sip or Serve with This Salad

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the earthy beets and tangy goat cheese, cutting through the richness with its bright, zesty profile.
• Match with Nutty Bread: Serve alongside a rustic sourdough or walnut bread to echo the nutty walnuts in the salad and provide a satisfying textural contrast to the soft beets and creamy cheese.
• Enhance with Sparkling Water: Add a refreshing elderflower or citrus-infused sparkling water to cleanse the palate between bites, highlighting the salad's delicate honey-Dijon vinaigrette and bringing out the subtle flavors.
• Complement with Light Protein: Include grilled chicken or seared salmon on the side to transform this salad into a complete, balanced meal that doesn't overpower the delicate ingredients.

Simple Tweaks to Change Up the Flavor Profile

• Mediterranean Beet Fusion: Replace mixed greens with arugula, add crumbled feta cheese, and sprinkle za'atar spice blend for a Mediterranean-inspired version.
• Citrus Beet Splash: Incorporate orange segments and swap honey-Dijon vinaigrette with a blood orange and white wine vinegar dressing for a bright, zesty profile.
• Herbed Goat Cheese Remix: Mix fresh chopped herbs like parsley, dill, and chives into the goat cheese, then add toasted pine nuts instead of walnuts for a garden-fresh interpretation.
• Roasted Root Medley: Include roasted carrots and parsnips alongside the beets, use a maple-mustard vinaigrette, and top with crumbled blue cheese for a hearty winter salad variation.

Why You’ll Love Roasted Beet Salad with Goat Cheese

• Elevate Your Salad Game: This recipe transforms ordinary beets into a gourmet experience with its perfect balance of sweet, tangy, and earthy flavors that dance on your palate.
• Texture Sensation: Crisp salad greens meet tender roasted beets, creamy goat cheese, and crunchy walnuts, creating a delightful contrast that makes every bite exciting and memorable.
• Simple Elegance in Minutes: With just a few easy steps and minimal ingredients, you can whip up a restaurant-quality salad that looks impressive and tastes extraordinary, making it ideal for both weeknight dinners and special occasions.

The Key Components of This Elegant Salad

• Beets: Sweet root vegetable with earthy flavor, perfect for roasting and adding vibrant color to salads.
• Mixed Salad Greens: Fresh, crisp base that provides nutritional variety and light texture to the dish.

• Goat Cheese: Creamy, tangy cheese that adds rich flavor and smooth texture to the salad.

• Walnuts: Crunchy, nutritious nuts that provide a rich, buttery taste and extra protein.
• Olive Oil: High-quality oil for roasting beets and creating smooth, balanced vinaigrette.

• Balsamic Vinegar: Dark, sweet-tart vinegar that adds depth and complexity to the dressing.
• Dijon Mustard: Sharp, tangy condiment that helps emulsify and enhance vinaigrette flavor.
• Honey: Natural sweetener that balances acidity and adds smooth, golden notes to the dressing.

• Salt: Essential mineral for enhancing overall flavor of roasted beets and vinaigrette.
• Black Pepper: Warm, spicy seasoning that adds subtle heat and complexity to the dish.

Step-by-Step Guide to Building This Salad Bowl

Step 1: Prepare Oven and Beets

Preheat oven to 400°F. Wash and peel beets, then slice into 1-inch cubes.

Step 2: Season and Roast Beets

• Olive oil
• Salt
• Pepper

Toss ingredients to ensure even coating. Roast for 25-30 minutes until fork-tender.

Step 3: Create Zesty Vinaigrette

• Olive oil
• Balsamic vinegar
• Dijon mustard
• Honey
• Salt
• Pepper

Whisk until ingredients are well combined.

Step 4: Dress Salad Greens

Toss mixed salad greens with half of the prepared vinaigrette.

Step 5: Assemble Salad

Layer dressed greens on serving plate. Top with roasted beet cubes.

Step 6: Add Finishing Touches

• Crumbled goat cheese
• Toasted walnuts

Drizzle remaining vinaigrette on top.

Step 7: Serve Immediately

Enjoy your vibrant and flavor-packed roasted beet salad right away.

Tips to Roast Beets and Toast Nuts Just Right

• Roast Beets Perfectly: Ensure even cooking by cutting beets into uniform 1-inch cubes for consistent tenderness and caramelization.
• Prevent Staining: Wear disposable gloves when handling beets to avoid purple-stained hands and cutting surfaces.
• Enhance Flavor Depth: Toast walnuts briefly in a dry skillet to release their natural oils and intensify their nutty flavor before adding to the salad.
• Balance Vinaigrette Technique: Whisk the honey-Dijon vinaigrette vigorously to create a smooth, well-emulsified dressing that coats the greens evenly.
• Serve Strategically: Add goat cheese and walnuts just before serving to maintain their crisp texture and prevent soggy ingredients.

Salad Storage Tips That Keep It Fresh

• Refrigeration: Store leftover salad components separately in airtight containers. Separate the roasted beets, greens, and vinaigrette to maintain freshness and prevent soggy greens. Keep refrigerated for up to 3 days.
• Reheating Beets: Gently warm roasted beets in a skillet over medium-low heat or microwave for 30-45 seconds. Avoid overheating to preserve their tender texture and vibrant color.
• Serving Tip: Reassemble the salad just before eating by tossing chilled greens with a fresh drizzle of vinaigrette, then topping with warmed beets, goat cheese, and walnuts for the best flavor and texture.

Roasted Beet Salad With Goat Cheese, Walnuts & Honey-Dijon Vinaigrette Recipe

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4.8 from 26 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Roasted Beet Salad combines earthy sweetness with tangy goat cheese and crunchy walnuts. Mediterranean-inspired honey-Dijon vinaigrette elevates this colorful salad, promising a delightful culinary experience you’ll savor with each delectable bite.

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Ingredients

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Roasted Vegetable Base:

• 3 medium-sized beets, trimmed and peeled
• 2 tablespoons (30 milliliters) olive oil
• Salt
• Pepper

Salad Components:

• 4 cups mixed salad greens
• ¼ cup (30 grams) crumbled goat cheese
• ¼ cup (30 grams) walnuts, toasted and chopped

Honey-Dijon Vinaigrette:

• 2 tablespoons (30 milliliters) olive oil
• 1 tablespoon (15 milliliters) balsamic vinegar
• 1 teaspoon (5 milliliters) Dijon mustard
• 1 teaspoon (5 milliliters) honey
• Salt
• Pepper

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Instructions

1. Heat the oven to 400°F (200°C), preparing for vibrant root vegetable transformation.
2. Meticulously trim and peel fresh beets, cubing them into uniform 1-inch pieces for consistent roasting.
3. Transfer beet cubes onto a rimmed baking sheet, ensuring single-layer placement for optimal caramelization.
4. Generously drizzle extra virgin olive oil over beet cubes, then season with kosher salt and freshly ground black pepper, thoroughly massaging to achieve complete coverage.
5. Roast the seasoned beets in the preheated oven for 25-30 minutes, testing tenderness with a fork until edges become slightly crisp and interior remains soft.
6. While beets roast, craft the vibrant honey-Dijon vinaigrette by whisking together extra virgin olive oil, aged balsamic vinegar, smooth Dijon mustard, golden honey, kosher salt, and freshly cracked black pepper in a small mixing bowl.
7. Gently toss mixed salad greens with approximately half of the prepared vinaigrette, ensuring delicate and even coating.
8. Artfully arrange warm roasted beet cubes atop the dressed salad greens.
9. Sprinkle generously with crumbled tangy goat cheese and toasted walnut pieces for textural contrast.
10. Finish by drizzling remaining vinaigrette over the composed salad moments before serving.
11. Serve immediately to preserve the salad’s temperature and vibrant flavors.

Notes

• Roasting beets transforms their earthy flavor, creating a sweet and tender vegetable that pairs beautifully with creamy goat cheese.
• Toasting walnuts before adding them to the salad enhances their nutty flavor and provides a satisfying crunch to the dish.
• Honey-Dijon vinaigrette balances the robust flavors of beets and goat cheese with its sweet, tangy, and slightly sharp taste profile.
• Allow roasted beets to cool slightly before assembling the salad to prevent wilting the delicate salad greens.
• Prepare the vinaigrette separately to control the dressing’s intensity and ensure even coating of the salad ingredients.
• Serve immediately to enjoy the contrasting temperatures and textures of warm roasted beets and crisp salad greens.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Appetizer, Dinner
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 220 kcal
• Sugar: 5 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 10 mg