Beet and Goat Cheese Salad (Printable)

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

# What You Need:

→ Salad

01 - 3 medium beets, trimmed and scrubbed
02 - 120 g (4 oz) goat cheese, crumbled
03 - 60 g (½ cup) walnuts, roughly chopped
04 - 120 g (4 cups) mixed salad greens (arugula, spinach, or spring mix)

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and 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 - Arrange mixed greens in a large salad bowl or on a platter. Top with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle the dressing over the salad just before serving. Toss gently or present as a composed salad.

# Expert Advice:

01 -
  • The roasted beets turn into natural candy that makes the whole salad feel indulgent without trying.
  • It comes together in under an hour and somehow tastes like you spent all afternoon on it.
  • The contrast of warm beets against cool greens and creamy cheese hits every note your palate wants.
02 -
  • Peel the beets while they're still warm, and the skin slips right off; once they cool, it becomes a frustrating battle.
  • Toasting the walnuts in a dry skillet for a couple of minutes before adding them deepens their flavor in a way that feels almost essential.
03 -
  • Toast your walnuts the day before so their aroma doesn't make you eat them straight from the skillet before they reach the salad.
  • Whisk the dressing in a jar and shake it if you're short on dishes; emulsions don't care how they're made as long as they're made well.
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