Beet Salad with Goat Cheese and Balsamic

Why You’ll Love This Recipe

This beet salad is not only a feast for the eyes but also for the palate. The beets are roasted to bring out their natural sweetness, while the goat cheese adds a rich, creamy contrast. The crisp greens and slices of green apple bring freshness and texture, while the toasted walnuts add the perfect crunch. Finished with a tangy balsamic vinaigrette and a sprinkle of sea salt, it’s a refreshing and satisfying dish. It's also incredibly versatile and can be made ahead, making it ideal for busy days or when hosting guests.

Ingredients

• 4 to 5 medium beets

• Extra-virgin olive oil, for drizzling

• 2 cups salad greens (arugula or spring mix)

• ½ shallot, thinly sliced

• ½ green apple, thinly sliced

• ¼ cup toasted walnuts

• 2 ounces goat cheese, torn

• Microgreens, optional

• Balsamic vinaigrette

• Flaky sea salt

• Freshly ground black pepper

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F.

2. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and sprinkle with salt and pepper. Place the beets on a baking sheet.

3. Roast for 40 to 90 minutes, or until the beets are soft and fork-tender. The roasting time will vary depending on the size and freshness of the beets.

4. Remove the beets from the oven and unwrap the foil. Let them cool. Once cool enough to handle, peel off the skins (you can do this under running water for easier removal).

5. Chill the beets in the fridge until ready to use.

6. Slice the beets into ¼-inch-thick rounds.

7. Assemble the salad: layer the salad greens, shallots, apple slices, beets, walnuts, and goat cheese. Top with microgreens, if using.

8. Drizzle with balsamic vinaigrette, and season with flaky sea salt and freshly ground black pepper.

9. Serve and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

Variations

• Nuts: You can swap walnuts for other nuts like pecans or almonds.

• Greens: Try different greens like spinach, kale, or a mixed greens blend.

• Cheese: If you're not a fan of goat cheese, feta or blue cheese can make great substitutes.

• Add Protein: To make this salad a complete meal, add grilled chicken, roasted chickpeas, or tofu for extra protein.

Storage/Reheating

This beet salad is best served fresh. However, you can store leftover beets and salad dressing separately in the fridge for up to 3 days. It’s not recommended to store the salad fully assembled as the greens may wilt. When ready to eat, simply assemble the salad again with the stored ingredients.

FAQs

How do I roast beets properly?

Roast beets by wrapping each in foil with olive oil, salt, and pepper. Roast in a preheated oven at 400°F for 40 to 90 minutes, depending on their size.

Can I make this salad ahead of time?

Yes! You can roast the beets and prepare the balsamic vinaigrette up to 2 days ahead. Store them separately in the fridge and assemble the salad when ready to serve.

What can I substitute for goat cheese?

If you don’t like goat cheese, feta or blue cheese can provide a similar creamy texture with a bit of tang.

Can I use other fruits besides green apple?

Yes, you can use other fruits like pears or pomegranate seeds for a different flavor and texture.

Can I use pre-cooked beets?

Yes, pre-cooked beets (often found in vacuum-sealed packages) can be used to save time. Just peel and slice them before assembling the salad.

Can I serve this as a main course?

Yes, adding a protein like grilled chicken, shrimp, or chickpeas can turn this salad into a satisfying main course.

How long does this salad last in the fridge?

The salad is best eaten fresh, but you can store leftover beets and dressing separately in the fridge for up to 3 days.

Can I make my own balsamic vinaigrette?

Yes! To make your own balsamic vinaigrette, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to taste.

Can I use other greens besides arugula or spring mix?

Yes, you can use other greens like spinach, kale, or even mixed lettuce.

How can I toast the walnuts?

To toast walnuts, simply place them on a baking sheet in a preheated oven at 350°F for 8-10 minutes, stirring occasionally, until they’re golden brown.

Conclusion

This Beet Salad with Goat Cheese and Balsamic is a wonderfully balanced dish that combines earthy roasted beets, creamy goat cheese, crunchy walnuts, and a tangy vinaigrette. It’s perfect for both casual meals and entertaining, and you can easily adapt it to suit your tastes. Whether you make it ahead or assemble it last-minute, it’s sure to impress with its flavor and stunning presentation.

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Beet Salad with Goat Cheese and Balsamic

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A flavorful salad featuring roasted beets, goat cheese, toasted walnuts, and balsamic vinaigrette, offering a perfect balance of earthy sweetness, creamy tang, and crunchy texture.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Roasting, Assembling
• Cuisine: American
• Diet: Vegetarian

Ingredients

4 to 5 medium beets

Extra-virgin olive oil, for drizzling

2 cups salad greens (arugula or spring mix)

½ shallot, thinly sliced

½ green apple, thinly sliced

¼ cup toasted walnuts

2 ounces goat cheese, torn

Microgreens, optional

Balsamic vinaigrette

Flaky sea salt

Freshly ground black pepper

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Instructions

1. Preheat the oven to 400°F.
2. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and sprinkle with salt and pepper. Place the beets on a baking sheet.
3. Roast for 40 to 90 minutes, or until the beets are soft and fork-tender. The roasting time will vary depending on the size and freshness of the beets.
4. Remove the beets from the oven and unwrap the foil. Let them cool. Once cool enough to handle, peel off the skins (you can do this under running water for easier removal).
5. Chill the beets in the fridge until ready to use.
6. Slice the beets into ¼-inch-thick rounds.
7. Assemble the salad: layer the salad greens, shallots, apple slices, beets, walnuts, and goat cheese. Top with microgreens, if using.
8. Drizzle with balsamic vinaigrette, and season with flaky sea salt and freshly ground black pepper.
9. Serve and enjoy!

Notes

• Swap walnuts for other nuts like pecans or almonds.
• Try different greens like spinach, kale, or a mixed greens blend.
• If not a fan of goat cheese, substitute with feta or blue cheese.
• Add grilled chicken, roasted chickpeas, or tofu to make this salad a complete meal.
• This salad is best served fresh, but leftovers can be stored separately for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 10g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 10mg