Valentine Beet Goat Cheese

The first time I made this salad for a Valentine dinner, I was running late and had beets roasting while trying to look presentable. That earthy sweet aroma filled the entire apartment, setting this warm romantic mood before anyone even sat down to eat. Something about those jewel-toned beet slices against creamy white cheese makes people pause and actually notice what is on their plates.

Last February I made this for my partner and our two friends, and the simple act of cutting beets into little hearts had everyone grinning. There is something about food that looks like you tried extra hard that just makes the whole table feel special. They still ask me to make the salad with hearts even when it is not Valentine Day.

Ingredients

• Red and golden beets: Using both colors creates this gorgeous visual effect on the plate and gives you slight flavor variations too
• Baby arugula: The peppery bite cuts through the sweet beets and rich cheese perfectly
• Goat cheese: Room temperature cheese crumbles better and tastes creamier than cold straight from the fridge
• Walnuts: Toast them in a dry pan until fragrant to bring out their natural oils and crunch
• Balsamic vinegar: aged balsamic adds depth but regular works fine if that is what you have
• Honey: Just enough to balance the acid without making the dressing taste like dessert

Instructions

Roast the beets until tender:

Wrap each beet individually in foil and roast at 200°C for about 40 minutes until a fork slides in easily

Prep the beets for plating:

Let them cool just until you can handle them then slip off the skins and slice into rounds or cute heart shapes

Whisk together the dressing:

Combine the olive oil balsamic vinegar honey Dijon mustard salt and pepper until it emulsifies into something silky

Build your salad:

Layer the greens first then arrange those beautiful beet slices before sprinkling cheese walnuts and shallot on top

Finish with dressing:

Drizzle the vinaigrette over everything right before serving so the greens stay crisp and perky

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This has become my go-to when I want to make someone feel cared for without spending hours in the kitchen. It is funny how a simple salad can feel like such a gesture when it is this thoughtful and colorful.

Making It Ahead

I roast the beets up to two days in advance and keep them in the fridge. The dressing can be whisked together and stored in a jar too just give it a good shake before using.

Plating Like A Pro

Arranging beets in alternating colors instead of tossing everything together makes such a difference on the plate. Take those extra thirty seconds and treat it like you are plating at a restaurant.

Wine Pairing Notes

The earthiness of beets and tang of goat cheese pair beautifully with something bright and acidic. A crisp white or something with bubbles cuts right through the rich elements.

• Sauvignon Blanc brings the perfect grassy brightness
• Sparkling rosé feels festive and matches the color theme
• A dry rosé works if you prefer still wine

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Hope this salad brings some color and joy to your table too.

Recipe FAQs

→ What type of beets work best for this salad?

Both red and golden beets are ideal, offering a balance of sweetness and color contrast. Roasting enhances their natural flavor and tenderness.

→ Can I use nuts other than walnuts?

Yes, pecans or other toasted nuts can be substituted to add similar crunch and flavor. Nuts can also be omitted for a nut-free variation.

→ How do I prepare the beets before assembling?

Wrap each beet in foil and roast at 200°C (400°F) for 35–40 minutes until tender. After cooling, peel and slice into rounds or heart shapes for a decorative touch.

→ What greens are recommended for this salad?

Baby arugula or a mix of fresh greens works well, providing a peppery or mild backdrop that complements the sweet and creamy ingredients.

→ What dressing ingredients enhance the flavors best?

A blend of extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper creates a balanced dressing that highlights the salad’s components.

→ Can this salad accommodate dietary restrictions?

It’s naturally vegetarian and gluten-free. For nut allergies, simply omit the walnuts or substitute appropriate alternatives.