Goat cheese is the perfect addition to this beets salad because it provides a mild, tangy flavor and a creamy, rich texture. Not only is this cheese a perfect complement to salad recipes, but it’s also a star ingredient in sweet and savory recipes alike. If you agree, you’ll love my other Goat Cheese Recipes.
The recipe inspiration doesn’t stop there! If you love to surprise your family and friends with 5-star salads like this roasted beet salad with goat cheese, then you need to try my other fancy salad recipes. My favorites are this Goat Cheese Salad, the famous Kardashian Salad, and the Original Caesar Salad.
The beet salad ingredients are all common pantry or fridge staples, so you likely already have many of them on hand. If not, you only need a quick trip to the grocery store!
To make things easy, we broke the ingredients into three sets: one for the beets, another for the dressing, and a final set for the salad itself.
- For the oven-cooked beets, gather four medium-sized whole beets, olive oil, salt, and pepper.
- To make the dressing for beet goat cheese salad, you’ll need maple syrup, Dijon mustard, minced garlic, balsamic vinegar, extra virgin olive oil, kosher salt, and black pepper.
- For the beet salad with goat cheese and walnuts, gather a shallot, baby arugula, spring mix, chopped walnuts, and crumbled goat’s cheese.
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 Roast Beets for Salad
To prepare beets for salad, we roasted them in the oven to bring out their sweetness and make them easier to eat. However, there are various other ways you can roast your beets. If you’re in a rush, you can roast beets in the air fryer. You can also use your pressure cooker to make Instant Pot Beets or fire up the grill to make Grilled Beets (a grilled beet salad would be great for summer).
Cooking beets for a salad couldn’t be easier. Here’s how to do it:
- Preheat the oven: Set your oven temperature to 400 degrees F.
- Prep the beets for baking: Cut a sheet of aluminum foil into four 8-10 inch squares. Place a beet in the center of the square, drizzle it with ½ tablespoon of olive oil, and sprinkle it with a few pinches of salt and pepper.
- Cover with foil: Tightly wrap the foil around the beet and repeat with the remaining ones.
- Bake: Place the foil-wrapped beets in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until tender (a knife should slide in and out easily).
- Cool: Remove the beets from the oven, unwrap them, and let them cool for about 10 minutes on the counter. Carefully peel off the skins (use a vegetable peeler if needed) and slice them into wedges.
Make the Dressing for Beet Salad
In my opinion, this is the best salad dressing for beets. It’s sweet, tangy, and garlicky! Here’s how to make it:
- Make the dressing: To a mason jar, add the maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper. Tightly secure the lid on the jar and shake to combine the ingredients. You can also combine the ingredients in a small bowl with a whisk. Taste and add another pinch of salt or pepper as needed.
Assemble the Salad
Once you roast the beets and make the dressing, the roasted beets and goat cheese salad comes together in a flash. Simply:
- Assemble the salad: Add the greens and shallot to a large salad bowl.
- Add the dressing: Drizzle the vinaigrette for beet salad over the greens and toss to combine.
- Add the beets and nuts: Toss in the cooked beet wedges and chopped walnuts.
- Garnish and serve: Top the sliced beet salad with the crumbled cheese and serve in a large bowl or on salad plates.
What to Serve with Beet Salad
This fancy beet salad makes for a great light lunch or dinner, but it’s also the perfect side dish to accompany soups and main dishes. Below, I’ve put together a few of my favorite pairings to take the guesswork out of your meal planning. If you’re wondering what goes with beet salad, here’s what I recommend:
- Serve it with soup: Soup and salad is a classic pairing that’s always so light and satisfying. The flavor profile of this roasted beet salad recipe beautifully complements my Butternut Squash Soup and this Sweet Potato Soup.
- Make it a Thanksgiving beet salad: Why not add a new salad recipe to your Thanksgiving spread? A golden beet salad with goat cheese would perfectly capture those warm Thanksgiving colors (simply swap the red beets for golden beets). You can serve your salad alongside a classic Thanksgiving side dish like Garlic Rosemary Mashed Potatoes, Sweet Potato Souffle, or Butter Garlic Green Beans.
- Pair a restaurant-quality main course with your fine dining beet salad: Instead of serving this salad cold, make it a warm beet salad with goat cheese to pair with classic, restaurant-style comfort food. Make this Baked Ziti with Meat Sauce or my Pasta Bolognese Recipe if you’re in the mood for Italian, or serve your warm winter beet salad with a decadent Reverse Seared Beef Tenderloin. These options are all great for your next dinner party!
Beets are a wonderful addition to a salad because they add a pop of bright color and a hint of sweet flavor. Beets pair especially well with earthy greens and nuts, and you can even make a homemade salad dressing for beetroot by combining olive oil, balsamic vinegar, maple syrup, mustard, and garlic.
Most soft cheeses pair nicely with beets. We used soft goat cheese for this easy beet salad recipe because we like the tangy flavor the cheese provides, but you can also use feta cheese, gorgonzola, or brie instead.
Other Must-Try Salad Recipes
If you’d like to incorporate more greens into your diet, salads are a great way to do so. They don’t have to be boring, either! Here on the blog, we always pack our salads with yummy toppings and drizzle them with delicious homemade dressings. If you’re in need of a new salad recipe, look no further than the links below:
If you try this Roasted Beet Salad with Goat Cheese and Walnuts or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Beet Salad with Goat Cheese Recipe
For The Beets
- 4 medium size beets
- 2 tablespoons olive oil
- Salt & pepper
For The Dressing
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove of 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
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.
- 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 become limp.
- Air Fryer Beets: If you have an air fryer, you can cook the beets in the air fryer in about 15 minutes.