I combined roasted beets, creamy goat cheese and crunchy walnuts into a Roasted Beet Salad that’s one of my favorite Mixed Salad Ideas and hides a little twist you’ll want to read about.

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I keep coming back to this roasted beet salad because it flips expectations. Roasted beets become almost sweet and the crumbled goat cheese brings a creamy, slightly tangy surprise that pulls everything together.

I like serving it when I want dinner to feel like it took effort, but actually didnt. Friends always ask what’s different and I smile, because it’s mostly about timing and one small trick.

If you enjoy New Salad Ideas you’ll want to try it soon, it sneaks up on you and then suddenly you want it all the time.

Ingredients

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Beets: Earthy, sweet, packed with fiber and folate, adds bright ruby color.
Goat cheese: Tangy, creamy, adds protein and a rich mouthfeel, it kinda balances sweetness.
Walnuts: Crunchy, fatty, great omega-3s, add bitter nuttiness and texture.
Arugula: Peppery greens, low calorie, they offer vitamin K and a fresh bite.
Balsamic vinegar: Sweet tang, concentrates flavors, brings acidity and glossy finish.
Olive oil: Smooth, heart healthy monounsaturated fats, it carries flavor and mouthfeel.
Honey or maple: Adds gentle sweetness, rounds acidity, just a little goes a long way.
Herbs (parsley or chives): Bright, fresh, add color and lift heavier flavors.

Ingredient Quantities

3 to 4 medium beets (about 1 lb)

4 cups baby arugula or mixed salad greens

4 oz goat cheese, crumbled

1/2 cup walnuts roughly chopped

3 tbsp extra virgin olive oil

1 1/2 tbsp balsamic vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbsp chopped fresh parsley or chives (optional)

How to Make this

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1. Preheat oven to 400°F (200°C). Scrub 3 to 4 medium beets, trim stems leaving a little bit, pat dry, toss each with a drizzle of olive oil and a pinch of kosher salt, then wrap individually in foil. Roast 45 to 60 minutes until a fork slides in easily; halve larger beets to speed cooking. Tip: beet juice stains, so wear gloves or use paper towels when handling.

2. While the beets roast, toast 1/2 cup walnuts in a dry skillet over medium heat 3 to 5 minutes until fragrant and lightly browned, shaking or stirring so they don’t burn. Roughly chop and set aside.

3. Make the dressing by whisking together 3 tbsp extra virgin olive oil, 1 1/2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and tweak if you want it sweeter or tangier.

4. Let roasted beets cool enough to handle, then rub off the skins with your fingers or a paper towel and slice into wedges or 1/2 inch cubes.

5. Put 4 cups baby arugula or mixed salad greens in a large bowl and toss with about half the dressing so the leaves get lightly coated and dont go soggy.

6. Add the sliced beets to the greens, drizzle the remaining dressing over everything, and toss gently so you dont crush the beets.

7. Sprinkle 4 oz crumbled goat cheese over the salad, then scatter the chopped toasted walnuts on top.

8. Finish with a little extra salt and pepper if needed, and sprinkle 1 tbsp chopped fresh parsley or chives if you like a fresh herb note.

9. Serve immediately at room temperature for best flavor. Leftover tip: store beets, dressing and greens separately and combine just before serving, they’ll keep about 2 days.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. Rimmed baking sheet or roasting pan
3. Aluminum foil to wrap each beet
4. Chef’s knife and cutting board
5. Small skillet for toasting walnuts
6. Small bowl and whisk or fork for the dressing
7. Measuring spoons and a 1/2 cup measure
8. Large salad bowl and salad tongs or two big spoons
9. Oven mitts or tongs plus paper towels or disposable gloves for beet juice

FAQ

Q: How should I roast the beets so they stay sweet and not dry out? A: Preheat oven to 400°F (200°C). Trim greens, scrub well, wrap each beet in foil or put them in a covered baking dish with a splash of water. Roast 45 to 60 minutes for medium beets, maybe 25 to 35 minutes if you cut them in half. Theyre done when a knife slides in easily. Let cool and rub skins off with a paper towel, dont gouge them with a knife.

Q: Can I use canned or pre cooked beets instead of roasting? A: Yes, you can. Drain and pat dry, then warm briefly or use cold. Roasted beets have better flavor and texture, but canned ones work fine in a pinch.

Q: Can I make this salad ahead of time? A: Make the beets and dressing ahead. Roasted beets keep 3 to 4 days in the fridge, dressing about a week. Toast the walnuts and store separately. Toss everything with the greens right before serving so the arugula stays crisp.

Q: Any good swaps for goat cheese or walnuts? A: Sure, feta or ricotta salata can replace goat cheese, and pecans or toasted almonds work for walnuts. If you want less sweet vinegar, use red wine or sherry vinegar and add a tiny pinch of sugar or honey.

Q: How do I toast the walnuts without burning them? A: Spread them in one layer on a baking sheet at 350°F (175°C) for 6 to 8 minutes, check and stir once. Or toast in a dry skillet over medium heat for 3 to 5 minutes, stirring often. They go from perfect to burnt fast so watch closely.

Q: How long will leftovers keep and how should I reheat them? A: Store components separately; roasted beets 3 to 4 days, toasted nuts up to 2 weeks, dressed salad best same day. To reheat beets pop them in a 350°F (175°C) oven for 10 minutes or microwave in short bursts until warm.

Roasted Beet Salad With Goat Cheese And Walnuts Recipe Substitutions and Variations

Beets: swap with roasted golden beets for a milder color, or roast carrots, or roast sweet potato, or use jarred/canned beets if you’re short on time.
Goat cheese: crumble feta as an easy stand-in, or try ricotta salata, labneh, or a mild blue cheese for more punch.
Walnuts: substitute toasted pecans, sliced almonds, hazelnuts, or pumpkin seeds for the crunch and richness.
Arugula/mixed greens: use baby spinach, watercress, frisee, or mâche for a peppery or more tender base.

Pro Tips

– Roast time saver: cut the largest beets in half or microwave them 2 to 4 minutes before roasting so they finish faster and more evenly, but don’t overcook or they’ll get mushy. Also, wear gloves or use paper towels when handling them, beet juice stains bad.

– Keep the greens crisp: only dress the greens with about half the vinaigrette a minute before you add the beets, then add the rest sparingly after you put the beets in. If your beets are still hot, let them cool a bit first or they’ll wilt the salad too much.

– Upgrade the walnuts: toast over medium heat until fragrant and just starting to brown, then toss them with a tiny pinch of salt and a drizzle of honey or maple for one minute to glaze — it adds crunch and a sweet contrast. Don’t walk away, they burn fast.

– Make the goat cheese pop: chill it before crumbling so it breaks into pretty pieces, or roll small spoonfuls into quenelles for a fancier look. Finish the whole salad with a little extra flaky salt and a squeeze more acid if it tastes flat.

Roasted Beet Salad With Goat Cheese And Walnuts Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I combined roasted beets, creamy goat cheese and crunchy walnuts into a Roasted Beet Salad that's one of my favorite Mixed Salad Ideas and hides a little twist you'll want to read about.

Servings

servings

Calories

360

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. Rimmed baking sheet or roasting pan
3. Aluminum foil to wrap each beet
4. Chef’s knife and cutting board
5. Small skillet for toasting walnuts
6. Small bowl and whisk or fork for the dressing
7. Measuring spoons and a 1/2 cup measure
8. Large salad bowl and salad tongs or two big spoons
9. Oven mitts or tongs plus paper towels or disposable gloves for beet juice

Ingredients

3 to 4 medium beets (about 1 lb)
4 cups baby arugula or mixed salad greens
4 oz goat cheese, crumbled
1/2 cup walnuts roughly chopped
3 tbsp extra virgin olive oil
1 1/2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 tbsp chopped fresh parsley or chives (optional)

Directions

Preheat oven to 400°F (200°C). Scrub 3 to 4 medium beets, trim stems leaving a little bit, pat dry, toss each with a drizzle of olive oil and a pinch of kosher salt, then wrap individually in foil. Roast 45 to 60 minutes until a fork slides in easily; halve larger beets to speed cooking. Tip: beet juice stains, so wear gloves or use paper towels when handling.
While the beets roast, toast 1/2 cup walnuts in a dry skillet over medium heat 3 to 5 minutes until fragrant and lightly browned, shaking or stirring so they don't burn. Roughly chop and set aside.
Make the dressing by whisking together 3 tbsp extra virgin olive oil, 1 1/2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and tweak if you want it sweeter or tangier.
Let roasted beets cool enough to handle, then rub off the skins with your fingers or a paper towel and slice into wedges or 1/2 inch cubes.
Put 4 cups baby arugula or mixed salad greens in a large bowl and toss with about half the dressing so the leaves get lightly coated and dont go soggy.
Add the sliced beets to the greens, drizzle the remaining dressing over everything, and toss gently so you dont crush the beets.
Sprinkle 4 oz crumbled goat cheese over the salad, then scatter the chopped toasted walnuts on top.
Finish with a little extra salt and pepper if needed, and sprinkle 1 tbsp chopped fresh parsley or chives if you like a fresh herb note.
Serve immediately at room temperature for best flavor. Leftover tip: store beets, dressing and greens separately and combine just before serving, they’ll keep about 2 days.

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.