Beet Goat Cheese Salad (Printable)

Fresh greens topped with roasted beets, creamy goat cheese, walnuts, and tangy balsamic dressing.

# What you 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 tablespoons extra-virgin olive oil
06 - 1½ tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and arrange on a baking sheet.
02 - Roast beets for 35 to 40 minutes, until tender when pierced with a knife. Allow to cool, peel, then cut into wedges or cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Place mixed greens in a large bowl or on a platter. Top with roasted beets, crumbled goat cheese, and walnuts.
05 - Drizzle the dressing over the salad just before serving. Toss gently or serve as arranged for a composed presentation.

# Expert Advice:

01 -
  • The beets are naturally sweet and juicy, playing perfectly against the creamy tang of goat cheese—it's like flavor balance happened by accident.
  • You can have this ready in under an hour, but it tastes like you spent all afternoon in the kitchen.
  • It works as a light lunch, a side dish, or even a fancy appetizer without any fuss.
02 -
  • Don't skip wrapping the beets in foil—they'll dry out and the oven gets messy; trust me on this one.
  • Toast your walnuts even for just two or three minutes; it wakes up their flavor in a way that makes the whole salad taste better.
03 -
  • Make the dressing in a mason jar and shake it vigorously—it emulsifies better that way and you can store it for days.
  • Roast extra beets and keep them in the fridge; they make a quick snack with a little goat cheese or add depth to grain bowls all week long.
Return