Roasted Beet Salad Goat Cheese

I tossed a few beets into the oven one autumn evening without much of a plan, just curious what would happen. The kitchen filled with this sweet, earthy smell that pulled my roommate out of her room asking what I was making. I shrugged and said I'd let her know when I figured it out. That salad became our Thursday tradition.

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed because I'd been rushing and threw it together in about ten minutes after pulling the beets from the oven. Sometimes the dishes that feel effortless end up being the ones people remember.

Ingredients

• 4 medium beets, trimmed and scrubbed: I learned to pick beets that feel firm and heavy for their size, and wrapping them in foil keeps all that moisture locked in so they turn out sweet and silky instead of dry.
• 4 cups mixed salad greens: Arugula adds a peppery bite that balances the sweetness of the beets, but I've used whatever greens looked good at the market and it always works.
• 100 g goat cheese, crumbled: The tangy creaminess is what makes this salad feel complete, and I've found that cold goat cheese crumbles easier than when it's at room temperature.
• 1/3 cup walnuts, toasted and roughly chopped: Toasting them for just a few minutes makes them taste richer and adds that crunch you need against all the soft textures.
• 3 tbsp extra virgin olive oil: Good olive oil makes a difference here since it's one of the main flavors in the dressing, so I use one I'd happily dip bread into.
• 1 tbsp balsamic vinegar: This adds the acidity that brightens everything up and keeps the salad from feeling too heavy.
• 1 tsp Dijon mustard: It helps the dressing emulsify and stay thick instead of separating into puddles on the plate.
• 1 tsp honey: Just enough sweetness to echo the beets and soften the sharpness of the vinegar.
• Salt and freshly ground black pepper, to taste: I always taste the dressing before adding it to the salad because the goat cheese is salty and you might need less than you think.
• 2 tbsp fresh chives or dill, finely chopped (optional): A handful of herbs makes it look prettier and adds a fresh note right at the end.

Instructions

Roast the beets:

Preheat your oven to 200°C (400°F) and wrap each beet individually in aluminum foil before placing them on a baking sheet. Roast for 40 to 45 minutes until a fork slides through easily, and the smell will tell you when they're getting close.

Peel and slice:

Let the beets cool just enough to handle, then slip off the skins with your fingers or a paper towel. Slice them into wedges or rounds depending on your mood.

Make the dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it looks smooth and slightly thickened. Taste it and adjust if it needs more tang or sweetness.

Assemble the salad:

Spread the greens on a platter or divide them among plates, then arrange the warm beet slices on top and scatter the goat cheese and walnuts over everything. Drizzle with the dressing and finish with fresh herbs if you have them.

Serve immediately:

This salad is best when the beets are still a little warm and the goat cheese just starts to soften. Bring it to the table right away.

Save

One night I made this salad for my mom after she'd had a long week, and she sat at the table quietly eating it with this little smile. She didn't say much, but she asked me to write down the recipe before I left. That's when I knew it was a keeper.

Choosing and Storing Beets

I look for beets with smooth skin and firm flesh, avoiding any that feel spongy or have lots of cuts. If the greens are still attached and look fresh, that's a good sign the beets were recently harvested. You can store them in the fridge for a couple of weeks, but I try to roast them within a few days because the flavor is brightest when they're fresh.

Making It Your Own

Golden beets are milder and won't stain everything pink, which makes for a prettier plate if you're serving guests. I've added orange segments when I had them on hand and the citrus really lifts the whole dish. Once I ran out of walnuts and used toasted hazelnuts instead, and honestly I liked it even better.

Serving and Pairing Ideas

This salad works as a starter before something rich like roasted chicken, or I've eaten it as a light lunch with crusty bread on the side. It pairs beautifully with a crisp Sauvignon Blanc or a dry rosé, something that won't compete with the sweetness of the beets. If you're not into wine, sparkling water with a squeeze of lemon does the job just fine.

• Try adding thinly sliced apple or pear for extra crunch and a fruity contrast.
• If you want more protein, grilled chicken or smoked salmon works without overwhelming the other flavors.
• Leftover roasted beets keep well in the fridge and make a great addition to grain bowls or sandwiches the next day.

Save

There's something grounding about a salad built around a vegetable you roasted yourself, something that makes the whole meal feel intentional. I hope this one finds its way into your regular rotation the way it did mine.

Common Questions

→ What is the best way to roast beets?

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

→ Can I use other nuts instead of walnuts?

Yes, pecans or hazelnuts can be toasted and used as alternatives for a different crunch and flavor.

→ How can I add more color to the salad?

Include golden beets or a mix of beet varieties to create a more colorful presentation.

→ What greens work well in this salad?

Mixed greens like arugula, spinach, and baby kale provide a fresh, peppery base that complements the earthy beets.

→ Is there a suggested pairing for this salad?

This salad pairs nicely with a crisp Sauvignon Blanc or a dry rosé to enhance its bright flavors.