I fell for this Balsamic Beet Salad that pairs roasted beets with creamy goat cheese and crunchy walnuts in a way that keeps me coming back.

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I can’t stop thinking about this Balsamic Beet Salad that showed up in my kitchen one chaotic evening. The roasted beets and tangy balsamic vinegar meet creamy goat cheese in a way that makes you do a double take, like wait, is this actually that good?

It’s not cloying or predictable, it has attitude but still feels easy enough for weeknights. I know there are tons of Roasted Beet Salad Recipes floating around, but this one keeps sneaking into my meal plans, whispering that I should serve it again.

If you like bold sweet and savory contrast, this might bug you too.

Ingredients

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Ingredient Quantities

1 1/2 lb beets about 4 medium scrubbed and trimmed

1 to 2 tbsp olive oil for roasting

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

5 oz mixed salad greens or baby arugula

4 oz goat cheese crumbled

1/2 cup walnuts toasted and roughly chopped

2 tbsp balsamic vinegar

3 tbsp extra virgin olive oil for dressing

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 tsp lemon juice optional

How to Make this

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1. Preheat oven to 400F (200C). Scrub and trim 1 1/2 lb beets (about 4 medium), leave skins on, halve or quarter larger ones so pieces are fairly even.

2. Toss the beets with 1 to 2 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Spread on a foil lined baking sheet (for easy cleanup) cut side down or skin side up, dont overcrowd.

3. Roast until a fork slides in easily, about 35 to 50 minutes depending on size, check at 30 mins for smaller beets. Let cool enough to handle.

4. Slip the skins off by rubbing with a paper towel or your fingers, they should peel away easily once roasted, then cut into wedges or bite sized pieces.

5. While beets roast, toast 1/2 cup walnuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan so they dont burn, then roughly chop and set aside.

6. Make the dressing: whisk together 2 tbsp balsamic vinegar, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp lemon juice (optional) and a pinch of salt and pepper. Or put everything in a jar and shake until emulsified.

7. Put 5 oz mixed salad greens or baby arugula in a large bowl, toss lightly with a couple tablespoons of the dressing to just coat and slightly wilt the greens.

8. Add the roasted beets, toasted walnuts and 4 oz crumbled goat cheese to the greens, drizzle more dressing to taste and toss gently so the goat cheese stays in chunks.

9. Taste and adjust with a little extra salt, pepper or balsamic if needed, serve warm or at room temperature. Tip: wear gloves if you hate beet stains, and leftover salad keeps fine for a day, dressing separate if you want it crisp longer.

Equipment Needed

1. Baking sheet lined with foil or parchment for roasting beets
2. Chef’s knife, and a cutting board
3. Large bowl for the salad (and a smaller bowl for mixing if you like)
4. Whisk or a jar with a tight lid to shake the dressing
5. Dry skillet to toast the walnuts
6. Measuring spoons and a 1/2 cup measuring cup
7. Tongs or salad servers or a big spoon to toss everything gently
8. Paper towels or kitchen towel, plus disposable gloves if you hate beet stains

FAQ

How long do I roast the beets and at what temperature? Roast at 400°F (200°C). Medium beets usually take 45 to 60 minutes, smaller ones 30 to 40 minutes. Pierce with a fork to check doneness, they should be tender.

Do I need to peel the beets before roasting? No, you dont have to. Leave the skins on, roast them whole or halved, then rub the skins off with a paper towel once they cool a bit. It saves time and keeps more flavor.

Can I use canned or pre cooked beets instead? Yes, canned or pre cooked beets work in a pinch. Theyre softer and less earthy, so taste and adjust salt and vinegar, and warm them slightly so they blend better with the dressing.

How do I toast the walnuts so they taste best? Toast in a dry skillet over medium heat for 3 to 5 minutes, tossing or shaking often until fragrant, or bake at 350°F for 6 to 8 minutes. Let them cool before chopping or theyll keep cooking a bit.

How can I make this salad vegan? Swap the goat cheese for a vegan soft cheese or skip it and add roasted chickpeas or avocado for creaminess. Use maple syrup instead of honey.

What is the best way to store leftovers and how long will they keep? Keep roasted beets in an airtight container up to 4 days, greens separate and dress just before serving so they dont get soggy. Dressed salad is best eaten the same day but will last about 1 to 2 days in the fridge.

Balsamic Roasted Beet Salad Recipe Substitutions and Variations

Beets: use canned or vacuum packed cooked beets for speed, or try golden beets for a milder flavor, or roast carrots or sweet potatoes if you dont have beets.
Goat cheese: swap with crumbled feta, ricotta salata, or plain ricotta mixed with a little lemon for creaminess.
Walnuts: use toasted pecans, sliced almonds, hazelnuts, or for a nut free option toasted pumpkin or sunflower seeds.
Balsamic vinegar: use aged balsamic if you want richer sweetness, or red wine vinegar plus a drizzle of honey, or sherry vinegar for a deeper tang.

Pro Tips

1) Roast for more flavor not just to soften. give the beets some space on the pan, put cut-sides down so they caramelize, and don’t be afraid to roast a little longer if theyre not tender yet, the sweet edges make the salad way better.

2) Save and use the beet juices. scrape the pan or save the little puddle after roasting and add a splash to the dressing or whisk it into the dressing jar, it ties the flavors together and adds color without extra sugar.

3) Toast walnuts till they smell nutty, then toss them while still slightly warm with a pinch of salt or a tiny drizzle of honey if you like sweet contrast, it makes them pop more in texture and flavor.

4) Keep the goat cheese in chunks not totally mashed into the greens. if you chill it briefly before crumbling it breaks into nicer bite sized pieces, so you get creamy hits not a uniform smear.

Balsamic Roasted Beet Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I fell for this Balsamic Beet Salad that pairs roasted beets with creamy goat cheese and crunchy walnuts in a way that keeps me coming back.

Servings

servings

Calories

424

kcal

Equipment: 1. Baking sheet lined with foil or parchment for roasting beets
2. Chef’s knife, and a cutting board
3. Large bowl for the salad (and a smaller bowl for mixing if you like)
4. Whisk or a jar with a tight lid to shake the dressing
5. Dry skillet to toast the walnuts
6. Measuring spoons and a 1/2 cup measuring cup
7. Tongs or salad servers or a big spoon to toss everything gently
8. Paper towels or kitchen towel, plus disposable gloves if you hate beet stains

Ingredients

1 1/2 lb beets about 4 medium scrubbed and trimmed
1 to 2 tbsp olive oil for roasting
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
5 oz mixed salad greens or baby arugula
4 oz goat cheese crumbled
1/2 cup walnuts toasted and roughly chopped
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil for dressing
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 tsp lemon juice optional

Directions

Preheat oven to 400F (200C). Scrub and trim 1 1/2 lb beets (about 4 medium), leave skins on, halve or quarter larger ones so pieces are fairly even.
Toss the beets with 1 to 2 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Spread on a foil lined baking sheet (for easy cleanup) cut side down or skin side up, dont overcrowd.
Roast until a fork slides in easily, about 35 to 50 minutes depending on size, check at 30 mins for smaller beets. Let cool enough to handle.
Slip the skins off by rubbing with a paper towel or your fingers, they should peel away easily once roasted, then cut into wedges or bite sized pieces.
While beets roast, toast 1/2 cup walnuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan so they dont burn, then roughly chop and set aside.
Make the dressing: whisk together 2 tbsp balsamic vinegar, 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp lemon juice (optional) and a pinch of salt and pepper. Or put everything in a jar and shake until emulsified.
Put 5 oz mixed salad greens or baby arugula in a large bowl, toss lightly with a couple tablespoons of the dressing to just coat and slightly wilt the greens.
Add the roasted beets, toasted walnuts and 4 oz crumbled goat cheese to the greens, drizzle more dressing to taste and toss gently so the goat cheese stays in chunks.
Taste and adjust with a little extra salt, pepper or balsamic if needed, serve warm or at room temperature. Tip: wear gloves if you hate beet stains, and leftover salad keeps fine for a day, dressing separate if you want it crisp longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.