Zingy Roasted Beet Salad with Goat Cheese & Walnut Recipe

Vibrant colors and earthy flavors dance together in this stunning roasted beet salad with tangy goat cheese.

Roots bursting with deep ruby and golden hues create a visual masterpiece on your plate.

Tender, caramelized beets nestle perfectly alongside creamy goat cheese crumbles that melt in your mouth.

Crunchy walnuts add a delightful texture that complements the sweet and zesty honey-Dijon vinaigrette.

Each forkful promises a symphony of flavors that balance sweet, tangy, and nutty notes.

The simplicity of this dish belies its sophisticated taste profile.

Grab your ingredients and get ready to impress even the most discerning palates with this elegant salad.

Tools for Roasted Beet Salad with Goat Cheese

• Baking sheet: Essential for roasting beets evenly and catching any drips.
• Large serving bowl: Perfect for tossing greens and presenting the final salad.
• Small bowl: Ideal for whisking together the honey-Dijon vinaigrette.
• Whisk: Key tool for blending vinaigrette ingredients smoothly.
• Fork: Helps check beet tenderness during roasting.
• Chef's knife: Necessary for cutting and cubing beets.
• Cutting board: Provides a stable surface for preparing ingredients.

Step-by-Step for Roasted Beet Salad with Goat Cheese

• Beet Preparation

Select fresh, vibrant beets and clean them thoroughly. Trim the leafy tops and root ends, then carefully peel the skin to reveal their rich, ruby color.

• Roasting Magic

Slice beets into rustic cubes and spread them on a baking sheet. Shower with a light olive oil drizzle and sprinkle with a pinch of salt and pepper for flavor enhancement.

• Oven Transformation

Slide the baking sheet into a hot oven and let the beets roast until they become tender and caramelized, developing a deep, sweet essence.

• Vinaigrette Creation

Craft a zesty dressing by blending tangy balsamic vinegar, smooth Dijon mustard, golden honey, and a splash of olive oil. Whisk until the mixture becomes silky and harmonious.

• Salad Assembly

Layer crisp greens on a beautiful plate, gently coating them with half the vinaigrette. Nestle the warm, roasted beet chunks artfully across the greens.

• Finishing Touches

Shower the salad with crumbling goat cheese and scatter toasted walnuts. Drizzle the remaining vinaigrette to add a final burst of flavor and shine.

• Serving

Present the salad immediately, allowing the warm beets to mingle with the cool, creamy cheese and crunchy nuts.

Flavor Tips for Roasted Beet Salad with Goat Cheese

• Wrap whole beets in aluminum foil before roasting to lock in moisture and intensify their natural sweetness, creating a more tender and flavorful result.
• Swap goat cheese with feta, blue cheese, or ricotta for different flavor profiles that complement the earthy beets and nutty walnuts.
• Toast walnuts in a dry skillet for 3-4 minutes to enhance their rich, nutty flavor and add a satisfying crunch to the salad's texture.
• Experiment with additional seasonal ingredients like mandarin orange segments in winter, fresh strawberries in spring, or roasted butternut squash in autumn to keep the salad exciting and adaptable.
• Double the vinaigrette recipe and store extra in a sealed jar in the refrigerator for up to one week, making future salad preparation faster and more convenient.

Serving Suggestions for Roasted Beet Salad with Goat Cheese

• Pair with Crusty Bread: Serve the salad alongside a warm, rustic baguette or sourdough slice to soak up the delicious vinaigrette and add a satisfying crunch.
• Elevate as Starter Course: Present this colorful salad as an elegant first course at dinner parties, impressing guests with its vibrant presentation and sophisticated flavor profile.
• Transform into Full Meal: Add grilled chicken, seared salmon, or roasted shrimp on top to turn this salad into a complete, protein-packed main dish that's both nutritious and filling.
• Wine Companion Recommendation: Select a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that complements the tangy goat cheese and sweet honey notes in the vinaigrette.

Storing Roasted Beet Salad with Goat Cheese Safely

• Refrigerate Strategically: Store leftover salad components separately to maintain optimal freshness and crispness, preventing soggy greens and preserving individual ingredient textures.
• Extend Salad Life: Keep roasted beets, vinaigrette, and salad greens in sealed containers in the refrigerator for up to 3-4 days, ensuring maximum flavor and quality.
• Prep Ahead Smartly: Roast beets and prepare vinaigrette 2 days in advance, allowing quick assembly when ready to serve and saving valuable meal preparation time.
• Revive Wilted Greens: Refresh slightly droopy salad greens by soaking them in ice-cold water for 5-10 minutes before serving, restoring their crisp and vibrant appearance.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 240 kcal

Servings: 5

Ingredients for Roasted Beet Salad with Goat Cheese

• Beets: Earthy root vegetable with vibrant color, choose firm and smooth beets without blemishes for best roasting results.
• Olive Oil: Helps beets caramelize and adds rich flavor, select extra virgin for premium taste.
• Salt and Pepper: Essential seasonings to enhance natural beet sweetness, use freshly ground black pepper for maximum flavor.

• Mixed Salad Greens: Provides crisp foundation, select fresh, crisp varieties for textural contrast.
• Goat Cheese: Creamy, tangy element that complements sweet beets, choose soft, fresh cheese for best crumbling.
• Walnuts: Adds crunchy texture and nutty depth, toast beforehand to intensify natural richness.

• Balsamic Vinegar: Provides acidic balance, choose aged variety for deeper, complex flavor profile.
• Dijon Mustard: Adds sharp, zesty undertone to dressing, select smooth, high-quality mustard.
• Honey: Introduces natural sweetness, use local raw honey for best flavor and subtle complexity.
• Additional Olive Oil: Creates smooth, emulsified dressing base, select high-quality cold-pressed variety.

Rustic Beet Salad Recipe

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4.6 from 20 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Mediterranean beet salad with roasted roots and creamy goat cheese combines earthy flavors. Walnuts and honey-dijon vinaigrette provide crisp texture and balanced sweetness you will savor.

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Ingredients

Scale 1x2x3x

• 3 beets (medium-sized), trimmed and peeled
• 2 tbsps (30 ml) olive oil
• 4 cups mixed salad greens
• ¼ cup (30 g) goat cheese, crumbled
• ¼ cup (30 g) walnuts, toasted and chopped
• 2 tbsps (30 ml) olive oil
• 1 tbsp (15 ml) balsamic vinegar
• 1 tsp (5 ml) Dijon mustard
• 1 tsp (5 ml) honey
• Salt
• Pepper

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Instructions

1. Preparation: Preheat oven to 400°F (200°C) and prepare a rimmed baking sheet for roasting beets.
2. Beet Preparation: Trim, peel, and cube beets into uniform pieces, ensuring even cooking and caramelization.
3. Seasoning: Toss beet cubes with extra virgin olive oil, kosher salt, and freshly ground black pepper, coating thoroughly for maximum flavor infusion.
4. Roasting: Spread beets in a single layer on the baking sheet, roasting for 25-30 minutes until edges crisp and interior becomes tender.
5. Vinaigrette Creation: Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper to create a vibrant dressing.
6. Salad Assembly: Gently coat mixed salad greens with half the vinaigrette, then arrange warm roasted beets on top.
7. Finishing Touches: Garnish with crumbled goat cheese and toasted walnuts, drizzling remaining vinaigrette just before serving to preserve freshness and maximize flavor profile.

Notes

• Beet Prep Tip: Wear disposable gloves to prevent staining hands with vibrant beet juice during trimming and peeling.
• Roasting Hack: Use parchment paper on baking sheet for easier cleanup and preventing beet cubes from sticking.
• Vinaigrette Trick: Whisk dressing ingredients until fully emulsified for smooth, balanced flavor distribution.
• Serving Suggestion: Serve salad slightly warm for optimal taste and texture contrast between roasted beets and cool greens.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Appetizer, Dinner
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 240
• Sugar: 4 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 10 mg