Beet Salad with Goat Cheese & Walnuts
Add Preferred SourceThis 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!
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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 – Red beets work best. Golden beets work but won’t give the same vibrant color.
- Olive oil – Use regular olive oil. Extra virgin works, but isn’t necessary for roasting.
- Mixed salad greens – Arugula, spinach, or spring mix all work. I like arugula for its peppery bite.
- Goat cheese – I’ve also tried this salad with feta, and it’s delicious. Use block feta and crumble it yourself—pre-crumbled feta is dry and coated with anti-caking agents.
- Toasted walnuts – Toast them in a dry pan for 3-4 minutes until golden. Don’t skip this step—raw walnuts taste bitter and lack crunch.
- Fresh dill – Fresh dill only. Dried dill tastes completely different and won’t work here.
For the vinaigrette:
- Olive oil – Use good-quality olive oil. The vinaigrette is simple, so quality matters.
- Balsamic vinegar – Use good balsamic without added caramel color or flavor. Check the ingredients—it should only list grape must and wine vinegar.
- Honey – Maple syrup works as a substitute.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
- Salt and pepper – Season to taste.
How To Make Beet Salad with Goat Cheese & Walnuts
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F. Drizzle each beet lightly with olive oil, wrap them individually in foil, and place them on a baking sheet. Roast for 45 to 60 minutes, until a fork easily pierces through the center. Let the beets cool slightly, then peel and slice them into wedges or rounds.
Whisk the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl until smooth and well combined. The dressing should be slightly sweet with a balanced tang.
Add the mixed greens to a large serving bowl and toss gently with the vinaigrette until evenly coated. Dressing the greens first helps prevent the salad from becoming overdressed.
Arrange the roasted beets over the dressed greens, then scatter the crumbled goat cheese, toasted walnuts, and fresh dill on top.
Serve immediately for the freshest texture and flavor, or refrigerate briefly until ready to enjoy.
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.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
