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Beet Salad with Goat Cheese and walnuts with utensils on the side.
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5 from 2 votes

Beet Salad with Goat Cheese Recipe

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Salad
Cuisine: American Vegetarian
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Aysegul Sanford

Ingredients

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.
    Person preparing beets for roasting.
  • 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.
    Person preparing beets for the salad.

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.
    A mason jar with the beet salad dressing.

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.
    Person drizzling the salad with the dressing and tossing it.
  • Add in cooked beets and walnuts and toss to combine.
    Showing the assembly stages of the beet salad.
  • 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

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