Roasted Beet Salad Goat Cheese

I was halfway through peeling a roasted beet when my fingers turned that deep magenta I'd forgotten about. My friend laughed from across the counter, reminding me why she always wore gloves. But there's something about that stain that feels earned, like proof you've been working with something alive and sweet from the earth.

I started making this salad when a neighbor dropped off beets from her garden, roots still dirty and tops wilting in the sun. I had no plan, just a hunch that something this colorful had to taste good. When I brought it to a potluck that weekend, it disappeared before the main course, and someone asked if I catered on the side.

Ingredients

• Beets: Choose firm ones with smooth skin, roasting concentrates their natural sugar and makes the skins slip right off.
• Mixed salad greens: Peppery arugula or baby kale balance the sweetness, use whatever looks freshest at the market.
• Goat cheese: The tangy creaminess cuts through the earthy beets, crumble it while it's cold so it holds its shape.
• Walnuts: Toast them in a dry skillet until fragrant, it only takes three minutes but makes them taste like a different ingredient entirely.
• Extra virgin olive oil: Use something fruity and green, it's the backbone of your dressing.
• Balsamic vinegar: A good quality one adds depth without sharpness, taste it before you whisk.
• Dijon mustard: This is what holds the dressing together and gives it a quiet kick.
• Honey: Just enough to round out the vinegar, don't skip it.
• Fresh chives or dill: A handful of herbs at the end makes everything taste brighter and more intentional.

Instructions

Roast the beets:

Preheat your oven to 200°C (400°F), wrap each scrubbed beet snugly in foil, and set them on a baking sheet. Let them roast for 40 to 45 minutes until a fork slides through like butter.

Peel and slice:

Once they're cool enough to handle, the skins will peel away with just your fingers or a paper towel. Slice them into wedges or rounds, whatever feels right.

Make the dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it emulsifies into something glossy. Taste it and adjust as you go.

Assemble the salad:

Spread your greens across a platter or divide them onto plates, then arrange the warm beet slices on top. Scatter the goat cheese crumbles and toasted walnuts over everything.

Dress and serve:

Drizzle the vinaigrette generously and finish with a sprinkle of fresh herbs if you have them. Serve it right away while the beets are still a little warm.

Save

The first time I served this, my sister said it tasted like something you'd order at a wine bar, and I realized that's exactly what I love about it. It's simple enough for a Tuesday but pretty enough that it feels like an occasion, even when it's just you and a glass of something cold.

Choosing Your Beets

Look for beets that feel heavy for their size with unblemished skin and firm greens still attached if possible. I've used red, golden, and striped Chioggia beets, and each one brings its own personality to the plate. If you mix varieties, keep them wrapped separately so the red ones don't bleed onto the others.

Serving Suggestions

This salad works beautifully as a first course before roasted chicken or grilled fish, but I've also eaten it as lunch with crusty bread on the side. Sometimes I'll tuck in orange segments or thin slices of tart apple for a fruity contrast, and it always feels like a little surprise.

Make It Your Own

Once you get the hang of it, this salad becomes a template you can riff on depending on what's around. Swap walnuts for pecans or hazelnuts, try feta instead of goat cheese, or add a handful of pomegranate seeds when they're in season.

• Golden beets won't stain your hands and taste a touch milder.
• A splash of orange juice in the dressing adds brightness without extra sweetness.
• Leftover roasted beets keep in the fridge for days and taste even better the next day.

Save

This salad has a way of making people slow down and notice what they're eating, which feels rare these days. I hope it does the same for you.

Recipe FAQs

→ How do I properly roast beets?

Wrap each beet in aluminum foil and roast at 200°C (400°F) for 40–45 minutes until tender when pierced with a fork.

→ Can I substitute walnuts with other nuts?

Yes, pecans or hazelnuts can be used as alternatives to provide similar crunch and flavor.

→ What greens work best in this salad?

Mixed greens like arugula, spinach, and baby kale complement the earthy beets and creamy cheese well.

→ How is the dressing prepared?

Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

→ Can I add fruit to this salad?

Yes, slices of apple or orange segments add a refreshing fruity contrast to the savory ingredients.