Craving a vibrant salad that combines sweet and savory in every bite? Try our Beet Salad with Goat Cheese and Dressing!
The roasted beets are tender and naturally sweet, paired perfectly with creamy goat cheese for a tangy contrast.
Toss in some crunchy walnuts, and drizzle with a bold vinaigrette to complete this deliciously balanced dish.
Beet Salad With Goat Cheese Salad
This salad is satisfying on its own or pairs beautifully with grilled meats or seafood. I love serving this salad alongside ...
If you love this, be sure to explore other healthy, flavor-packed salads like...
🛒 Beet Salad Ingredients
- Beetroot - With its sweet, earthy taste, this beetroot is peeled and thinly sliced, then roasted to deepen its natural flavor.
- Salad greens - Use your favorite store bought package; peppery arugula is also my favorite that complements beets and salty cheese crumbles amazingly.
- Goat cheese - Rich and tangy, soft goat cheese lends a savory contrast to the sweetness of the beets.
- Walnuts, chopped - These toasted walnuts provide a satisfying crunch and a warm, nutty flavor.
- Red wine vinaigrette - A zesty and mildly sweet dressing that ties all the ingredients together beautifully.
- Olive oil - Adds a silky, smooth richness to the roasted beets. Choose high quality, extra virgin olive oil.
- Salt and black pepper - Simple yet essential seasonings that enhance the flavors of the dish. Season generously!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣 How To Make Roasted Beet Goat Cheese Salad
- Preheat your oven to 400°F (200°C).
- Arrange the beetroot slices on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, or until they become tender.
- In a large salad bowl, combine the fresh greens, roasted beetroot, crumbled goat cheese, and chopped walnuts.
- Drizzle the red vinaigrette over the salad and toss gently to coat. Season with salt and pepper to your liking.
- Serve immediately and enjoy your delicious beet and goat cheese salad!
📋 Roasted Beet Salad Preparation Tips
- Dress the Salad Just Before Serving: Add the vinaigrette right before you eat so the salad stays fresh and crisp.
- Adjust Seasonings to Taste: Taste your salad and add more salt and pepper if needed to make sure all the flavors pop.
- Roast Beets Until Tender: Make sure the beets are soft when you take them out of the oven. This makes them sweeter and easier to eat.
- Cool Beets Before Mixing: Let the roasted beets cool down a bit before adding them to the salad. This keeps the greens from wilting.
🍱 Preparing Ahead and Storing Leftovers
To save time, you can roast the beets and prepare the other ingredients in advance. This way, assembling the salad becomes a quick and easy task. Here’s how to do it:
Make Ahead: Roast the beets and prepare the dressing up to two days in advance. Store the beets and dressing separately in airtight containers in the refrigerator. When you’re ready to serve, just mix the roasted beets with the goat cheese and other ingredients.
Storing Leftovers: If you have leftover salad, keep it in an airtight container or cover a large bowl with plastic wrap. The salad will stay fresh for a day or two in the fridge. Be aware that if stored too long, the greens might wilt and lose their crispness.
Roasted Beet Salad Serving Suggestions
Beet and goat cheese salad pairs wonderfully with a variety of dishes. Here are some great options to serve alongside it:
- Grilled Chicken: A simple grilled chicken breast adds a lean protein that complements the salad’s flavors.
- Pan-Seared Salmon: The rich taste of salmon pairs well with the tangy goat cheese and sweet beets.
- Quinoa: A side of quinoa provides a nutty flavor and extra protein, making your meal more filling.
- Crusty Bread: Serve with warm, crusty bread to soak up any extra vinaigrette.
- Roasted Vegetables
- Stuffed Portobello Mushrooms
- Soup: I love serving it with a light soup, such as butternut squash soup or gazpacho, complements the salad without overwhelming it.
Helpful Notes and Substitutions
The versatility of beet salad makes it easy to adapt based on what you have on hand. Feel free to make substitutions to fit your taste or pantry. Here are some ideas:
- Beetroot: While I used classic red beetroot for its rich color and sweet flavor, you can also try golden beets or Chioggia beets. Chioggia beets have a striking pink and white pattern inside, adding a unique touch.
- Salad Greens: The mixed greens used here provide a fresh and crispy base, but you can switch them up with spinach, arugula, or kale for a different texture or flavor profile.
- Goat Cheese: If goat cheese isn't your favorite, you could use feta or a mild blue cheese instead. Both will add a tangy richness to the salad.
- Walnuts: For a different crunch, consider using pecans, almonds, or pine nuts. Toasting the nuts can enhance their flavor. As a substitute, use feta instead of goat cheese.
- Red Wine Vinaigrette: If you prefer a different dressing, balsamic vinegar or a simple lemon vinaigrette would work well. You can also make a quick dressing with olive oil, lemon juice, and a touch of Dijon mustard.
- Olive Oil: If you’re out of olive oil, any mild vegetable oil can be used for roasting the beets.
- Seasonings: Adjust the salt and pepper to your taste, or try adding other herbs and spices like thyme or rosemary for additional flavor.
More Easy Salad Recipes
📖Recipe
Beet Salad With Goat Cheese
Ingredients
- 1 large beetroot, peeled and thinly sliced
- 4 cups mixed salad greens
- ½ cup crumbled goat cheese
- ¼ cup walnuts, chopped
- 2 tablespoons red wine vinaigrette
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the beetroot slices on a baking sheet and drizzle with olive oil. Roast them for 20-25 minutes until they are soft.
- In a big salad bowl, mix the salad greens, roasted beetroot slices, crumbled goat cheese, and chopped walnuts.
- Pour the red vinaigrette over the salad and toss everything together. Add salt and pepper to taste.
- Serve right away and enjoy your delicious beetroot goat cheese salad!
Video
Nutrition
🤷 Beet and Goat Cheese Salad: FAQs
Yes, you can cook the beets ahead of time and keep them in the fridge for up to 4-5 days.
To freeze, let the beets cool, then cut and wrap them in freezer bags. They’ll last up to a year in the freezer but may have a slightly different texture when thawed.
Goat cheese is creamy and tangy, while feta is crumbly and salty; it depends on your taste preference.
Beets are done roasting when a fork or knife easily slides in, and they feel tender. They usually take 20-25 minutes at 400°F (200°C).
To stop beets from bleeding, wrap them in foil before roasting or cook them whole with the skin on.
JANET TREVORS
THANK YOU