This beet salad is a vibrant mix of sweet roasted beets, creamy goat cheese, and crunchy walnuts, all tossed in a tangy vinaigrette. It’s simple to make, full of flavor, and perfect as a starter or light meal. If you love beets, you’ll flip over this easy salad!
Roasting the beets ahead of time makes this salad even easier to throw together. The roasting process brings out their natural sweetness and gives them a rich, earthy flavor that pairs perfectly with the creamy goat cheese and crunchy walnuts. Once the beets are ready, it’s just a matter of assembling everything and drizzling on that tangy vinaigrette.
I love making a big batch of roasted beets at the start of the week so I can toss this salad together in minutes. The flavors get even better as they sit, so you can prep it ahead for a quick lunch or an easy starter for dinner. It’s colorful, satisfying, and packed with flavor — the kind of salad that feels fancy but takes almost no effort!
Ingredients
- Medium beets – Trimmed and scrubbed.
- Olive oil – For roasting.
- Mixed salad greens – Arugula, spinach, or spring mix.
- Goat cheese
- Toasted walnuts – Toast them in a dry pan for 3-4 minutes or until golden.
- Fresh dill – Washed and chopped.
For the vinaigrette:
- Olive oil
- Balsamic vinegar – Use good balsamic! I always look for balsamic that doesn’t have any added caramel flavor or color. Good balsamic vinegar should have minimal ingredients.
- Honey
- Dijon mustard
- Salt and pepper
How To Make Beet Salad with Goat Cheese & Walnuts
- Preheat your oven to 400°F (200°C). Wrap each beet in foil, drizzling with olive oil before sealing. Place them on a baking sheet and roast for 45–60 minutes, or until a fork easily pierces through. Allow them to cool, then peel and slice into wedges or rounds.
- Whisk together in a small bowl the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss the mixed greens with the vinaigrette in a large serving bowl. Arrange the roasted beets on top, then scatter the crumbled goat cheese, toasted walnuts, and fresh dill over the salad.
- Serve immediately for the freshest taste or refrigerate until ready to enjoy.
Step-By-Step Process
Chef Jenn’s Tips
- Roast beets in advance and store them in the fridge for quick assembly.
- Try using golden beets or a mix of red and golden beets for added color and variety.
- Swap walnuts for pecans or pistachios for a different crunch.
- If goat cheese isn’t your favorite, feta or blue cheese make great substitutes.
Recommended
Make It A Meal
Pair this salad with grilled chicken, salmon, or steak for a complete meal. Serve alongside crusty bread or a warm bowl of soup for extra heartiness.
Storage
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate to prevent the greens from wilting. Freezing is not recommended.
Beet Salad with Goat Cheese & Walnuts
Ingredients
- 4 medium beets trimmed and scrubbed
- 2 tablespoons olive oil for roasting
- 4 cups mixed salad greens arugula, spinach, or spring mix
- 3 ounces goat cheese crumbled
- ¼ cup toasted walnuts chopped
- 1 tablespoon fresh dill chopped
for the vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in foil, drizzling with olive oil before sealing. Place them on a baking sheet and roast for 45–60 minutes, or until a fork easily pierces through. Allow them to cool, then peel and slice into wedges or rounds.
- Whisk together in a small bowl the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss the mixed greens with the vinaigrette in a large serving bowl. Arrange the roasted beets on top, then scatter the crumbled goat cheese, toasted walnuts, and fresh dill over the salad.
- Serve immediately for the freshest taste or refrigerate until ready to enjoy.
Notes
Chef Jenn’s Tips
- Roast beets in advance and store them in the fridge for quick assembly.
- Try using golden beets or a mix of red and golden beets for added color and variety.
- Swap walnuts for pecans or pistachios for a different crunch.
- If goat cheese isn’t your favorite, feta or blue cheese make great substitutes.