Roasted Beet Salad with Goat Cheese and Maple Balsamic Dressing

A Restaurant-Quality Salad You Can Make At Home

Whenever we go out to eat, I always take a look at the salad section on the menu first. It says a lot about the chef: how they think about flavor, texture, and presentation.

I first had a version of this beet salad years ago at a restaurant in New York City, and it completely changed how I thought about beets. 

At first, I thought it was something only a restaurant could pull off, but when I tried to recreate it at home, I realized how naturally the ingredients work together.

The earthy sweetness of the beets, the tangy creaminess of goat cheese, and the crunch of walnuts are so complementary that it’s hard to get it wrong.

Since then, I’ve experimented with different dressings and settled on a maple balsamic vinaigrette with a touch of Dijon mustard. It’s the perfect finishing touch, and whenever I make this salad, friends always ask for the recipe.

Beet Salad Ingredients

The ingredients for this beet salad are all common pantry or fridge staples, so you likely already have most of them on hand. To make things easy, I broke the ingredients into three sets: one for the beets, another for the dressing, and a final set for the salad itself. 

You can find the full list of ingredients with exact measurements in the recipe card; however, I’ve included some notes from my recipe testing below.

For the Beets:

Beets: I chose a combination of classic red beets and golden beets (also known as yellow beets) to add color and variety. However, pink Chioggia beets, with a beautiful pink and white pattern on the inside, would also work beautifully in this recipe.

Seasonings: A bit of olive oil and salt, and pepper is all you need to roast them in the oven.

For the Salad:

Greens: I love the combination of peppery arugula and spring mix, but feel free to use any earthy, leafy green of your choice. Alternatively, you can use one kind, or take it up a notch and add a handful of baby spinach in the mix.

Shallot: I prefer to use a shallot in this recipe because it has a sweet, mild flavor, but you could also use a red onion for a sharper flavor. 

Crumbled Goat Cheese: The combination of goat cheese, roasted beets, and walnuts is a classic, but if you’re not a fan, another good option is feta cheese. Still, any type of soft cheese would work. 

Walnuts: Plain, chopped walnuts provide the best crunch to this salad. If they aren’t your thing, you could also add chopped pecans or pistachios. To take it up a notch, consider toasted pecans or even maple-spiced walnuts. 

Crisp Apple or Pear: When I first published this recipe in 2023, I didn’t include any fruit. However, I have recently been adding a sliced apple (or a pear would work), and it not only adds a welcome crunch but also pairs beautifully with the earthy flavors of the beets.

For the Dressing:

Maple Syrup: This is my preferred sweetener, but you can also use honey or agave syrup.

Balsamic Vinegar: A good, aged balsamic vinegar from Modena is ideal, but any brand would work here. In a pinch, red wine vinegar is a good substitute.

How to Make Beet Salad?

With just a little bit of prep and some baking time, you can have this stunning, restaurant-quality beetroot salad with goat’s cheese and walnuts on the table and ready to enjoy. 

Just as we broke the ingredients into three sections, we’re also breaking the instructions into three sections:

How to Prepare Beets for Salad

When it comes to cooking the beets, I opted for roasting them in the oven as it is easy and convenient. With that being said, you can cook them in any way you like.

Boil them if that is easier for you or cook them in the air fryer if you are short on time. 

If you are with me, below is how I roast them for this salad recipe:

Step 1 – Preheat the oven: Set your oven to 400°F (204°C).

Step 2 – Prepare the beets for baking: Cut a sheet of aluminum foil into four 8 to 10-inch squares. Place a beet in the center of the square, drizzle it with ½ tablespoon of olive oil, and sprinkle it with salt and pepper to taste. 

Tightly wrap each beet in foil and arrange them on a baking sheet. If you prefer not to wrap beets in foil, you can first wrap them in parchment paper and then wrap the parchment-wrapped beets in foil.

Step 3 – Bake: Place the foil-wrapped beets in a single layer on a baking sheet and roast for 25-30 minutes, or until tender. 

Step 4 – Let them rest: Remove the beets from the oven, unwrap them, and let them cool for about 10 minutes on the counter. Be very careful, they are very hot at this point.

Once they’re cool enough to handle, carefully remove the foil and then peel the skins. You can use a paper towel, your fingers, or even a vegetable peeler.  

Slice them into wedges and set aside.

How to Make the Dressing

I tried a few different salad dressing for this beet salad before I landed on this one. While a basic lemon balsamic vinaigrette would work, I wanted one that is a bit sweeter, tangier, and garlickier, similar to the one I had in that restaurant.

Step 1 – Combine the ingredients: Place the maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar.

Step 2 – Shake: Tightly secure the lid on the jar and shake to combine the ingredients. Give it a taste and adjust if needed. If it feels too sharp for your taste buds, add a drizzle of maple syrup; if it’s too sweet, a splash of vinegar will help balance it out.

How to Assemble The Salad

Once the beets are roasted and the dressing is ready, this beet root salad recipe comes together in minutes:

Step 1 – Assemble the salad: Add the greens and thinly sliced shallot to a large salad bowl.

Step 2 – Add the dressing: Drizzle the vinaigrette over the greens and toss gently to combine. I recommend starting with half the dressing, tossing, and then adding more if needed, as you want the leaves lightly coated and not soggy.

Step 3 – Add the beets and nuts: Toss in the cooked beet wedges and chopped walnuts. 

Step 4 – Garnish and serve: Add the crumbled goat cheese over the beetroot salad at the very end so it stays creamy and doesn’t melt into the salad. 

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Other Salad Recipes You Might Like

This roasted beet salad is one of my favorite Fall Salad Recipes and one that I make often. That being said, I have many other restaurant-quality salad recipes that you might also like:

• If you’re craving something cozy and seasonal, my 20-minute Harvest Salad Recipe with apples, kale, and figs deserves a spot on your holiday table. 
• For something warm and elegant, my Roasted Warm Pear Salad is ready in under 30 minutes. With maple-roasted pears, goat cheese, and crunchy pecans, it’s as beautiful as it is delicious.
• If you love salads with crunch, my Shredded Brussels Sprout Salad features shaved Brussels sprouts, apples, hazelnuts, and creamy goat cheese. It’s light, crunchy, and easy to make ahead.
• And if you prefer something quick and refreshing, my Mixed Spring Salad is always a hit, pairing beautifully with nearly any main dish.

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Beet Salad with Goat Cheese Recipe

5 from 2 votes

By: Aysegul Sanford

Yields6 servings

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

This Roasted Beet Salad with Goat Cheese is a restaurant-quality dish that's perfect for any occasion. With roasted beets, crunchy walnuts, tangy goat cheese, and a homemade dressing, this salad is a sure crowd-pleaser. Serve it warm or cold with soup, sides, or your favorite entree.

Ingredients 

1x2x3x

For The Beets

• ▢ 4 medium size beets, any color would work
• ▢ 2 tablespoons olive oil
• ▢ Salt & pepper

For The Dressing

• ▢ 2 tablespoons maple syrup
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 clove garlic, minced
• ▢ 2 tablespoons balsamic vinegar
• ▢ ¼ cup olive oil
• ▢ ½ teaspoon Kosher salt
• ▢ ¼ teaspoon black pepper

For The Salad

• ▢ 1 small shallot, chopped
• ▢ 6 cups arugula and spring mix, 80 gr – arugula + 100 gr spring mix
• ▢ ½ cup walnuts, chopped
• ▢ 4 oz. goat cheese, crumbled

Instructions 

To roast beets for salad:

• Preheat the oven to 400 degrees F.
• Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper.
  
• Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets.
• Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife.
• Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges.
  

To make the dressing:

• Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine.
  

To assemble the salad:

• Place the salad greens and the chopped shallot into a large salad bowl.
• Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette.
  
• Add in cooked beets and walnuts and toss to combine.
  
• Garnish with crumbled goat cheese and serve.

Notes

• Yields: This recipe yields approximately 8 cups of salad, ideal for 6 servings. The nutritional values below are per serving.
• Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
• Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and lose their freshness.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 32g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 322mg | Potassium: 734mg | Fiber: 7g | Sugar: 11g | Vitamin A: 752IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad

Cuisine: American Vegetarian

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