Roasted Beet with Goat Cheese

The first time I made this salad, my hands were stained bright pink for three days. I had no idea beets were so determined to leave their mark, but that first bite of sweet, earthy roasted beet against tangy goat cheese made every stained kitchen towel worth it. Now it's the salad I make when I need something that feels fancy but comes together with minimal fuss. The colors alone make people think you spent hours planning dinner.

Last summer I served this at a rooftop dinner party and watched my friend Sarah, who swore she hated beets, go back for thirds. There's something magical that happens when you roast beets slowly—their natural sugars concentrate and they become almost candy-like. I've learned that the secret is not rushing the roasting process, no matter how hungry everyone gets.

Ingredients

• 4 medium beets: Look for firm ones without soft spots, and leave about an inch of the stems on to prevent bleeding during roasting
• 4 cups mixed salad greens: Arugula adds a nice peppery kick that cuts through the sweetness of the beets
• 100 g goat cheese: Room temperature cheese crumbles more easily and distributes better across the salad
• 1/3 cup walnuts: Toast them in a dry pan for 3-4 minutes until fragrant—this single step transforms their flavor completely
• 3 tbsp olive oil: Extra virgin is essential here since the dressing is so simple
• 1 tbsp balsamic vinegar: The acidity cuts through the rich beets and creamy cheese
• 1 tsp honey or maple syrup: Just enough to bring everything together without making it cloying
• 1 tsp Dijon mustard: This is what keeps your vinaigrette emulsified instead of separating
• Fresh chives or parsley: A final sprinkle adds freshness and makes the colors pop even more

Instructions

Get those beets roasting:

Preheat your oven to 400°F and wrap each beet individually in foil like little presents. Place them on a baking sheet and let them roast for 40-50 minutes until a knife slips through them like butter.

Prep your beets while they cool:

Once they're cool enough to handle, rub off the skins with your hands—they should slip right off—and cut them into pretty wedges or slices depending on your mood.

Whisk together the dressing:

In a small bowl, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk until it thickens slightly and looks glossy.

Assemble your masterpiece:

Spread your greens across a large platter, arrange the beets on top, scatter crumbled goat cheese everywhere, and finish with those toasted walnuts and a generous drizzle of dressing.

Save

This salad became my go-to dinner party dish after I served it at my mother's birthday. She's not easily impressed by vegetarian meals, but she kept talking about the combination of warm beets and cold cheese long after dessert was served. Now it's the dish I make when I want to show people I care without spending the entire evening in the kitchen.

Making It Your Own

I've discovered that golden beets work beautifully here and won't stain everything pink like red ones do. Sometimes I use a mix of both colors because the presentation is absolutely stunning. The dressing also loves a tiny clove of minced garlic if you want more depth.

Wine Pairing Wisdom

A crisp Sauvignon Blanc cuts through the creamy goat cheese while complementing the earthy beets. If you prefer red wine, reach for something light like a Pinot Noir—heavy reds will overpower this delicate salad. I've found that even people who usually only drink red wine will happily switch to white for this meal.

Make Ahead Magic

The beauty of this salad is that almost everything can be prepared in advance. Roast the beets, toast your nuts, and whisk up the dressing hours before guests arrive. Store each component separately in the refrigerator.

• Keep the beets undressed until serving time
• Toast nuts the day before and store in an airtight container
• Whisk the dressing again right before using if it separates

Save

There's something deeply satisfying about serving a salad that looks this beautiful and tastes this complex. Every time I make it, someone asks for the recipe, which is always the best compliment.

Recipe FAQs

→ How do I know when the beets are done roasting?

Insert a sharp knife or fork into the thickest part of a beet. If it slides in easily with no resistance, the beets are tender and ready to come out of the oven.

→ Can I roast the beets ahead of time?

Absolutely. Roast and peel the beets up to 2 days in advance, then store them in an airtight container in the refrigerator. Bring them to room temperature before assembling.

→ What other greens work well in this dish?

Arugula adds peppery bite, baby spinach offers mild sweetness, and mesclun provides varied textures. Kale works too if you massage it with a little olive oil first.

→ How can I prevent staining my hands when handling beets?

Wear disposable gloves while peeling and slicing, or rub your hands with lemon juice and salt afterward. The acidity helps break down the pigment compounds.

→ What's the best way to toast walnuts?

Spread walnuts in a single layer on a baking sheet and toast at 350°F for 5-8 minutes, shaking halfway through. Watch closely—nuts go from perfectly toasted to burnt quickly.

→ Can I make this vegan?

Replace goat cheese with crumbled firm tofu seasoned with nutritional yeast and lemon juice, or use a plant-based feta alternative. The vinaigrette is already vegan-friendly.