Roasted Beet Salad with Goat Cheese is as tasty as it is vibrant. The contrast of leafy greens, crunchy walnuts and sweet and sour beets will have you coming back for seconds and thirds.
Try our beet salad dressing for the perfect match to this salad. Use it with all the beet recipes you love to elevate the flavor.
Roasted Beet Salad with Goat Cheese has been a family favorite for years. We especially love serving it during the fall or holiday season. Feel free to use different colors of beets to create an even starker contrast to your creamy goat cheese.
How to Make Roasted Beet Salad
- Dice you roasted beets, slice your pear, chop your walnuts, and crumble goat cheese.
- Put baby greens on a large, decorative serving plate. Top with beets, pear slices, and walnuts.
- Combine honey, dijon mustard, balsamic vinegar and olive oil. Stir together until you get a smooth and consistent texture.
- Drizzle the top of the salad with dressing and finish with goat cheese crumbles.
Hot tip: If you don’t care for goat cheese, it can easily be replaced with feta or blue cheese. They both are very similar in texture and bring that necessary tangy edge to the salad.
Making Beet Salad Dressing
When making your beet salad dressing, a whisk will be your very best friend. Combine your ingredients together and whisk vigorously until nice and smooth.
Feel free to double or triple the recipe and store the rest in a Mason Jar for use throughout the week. When ready to use, shake the Mason Jar until you rid the dressing of any separation.
How to Make Roasted Beets
- Preheat your oven to 375°F. Scrub beets to remove any debris.
- Layout a large piece of aluminum foil and top it with parchment paper. Add raw beets and seal the foil into a tight pouch.
- Bake for about an hour. Poke beets with a knife or a fork.
- Allow the beets to cool enough to handle. Using rubber gloves (or your bare hands if you’re comfortable), slide the skins off the beets. They should come off super easily.
- Serve warm or chill in the fridge and top your salads throughout the week.
Whether you use roasted or boiled beets, it’s simply a preference. Some folks like the smooth texture of boiled beets, while others appreciate the nice crunch roasted beets lend.
Roasted beets pair well with any savory meat. From a ribeye to roasted chicken to pork loin, roasted beets add a nice sweet flavor that serves as a nice contrast to ultra savory protein.
Baby greens work great, but so do arugula or spinach. The vibrant green colors of these leafy wonders make for such a pretty dish.
Making Roasted Beet Salad Ahead of Time
This salad is awesome because it can be prepared hours ahead of time and stored in the fridge until you are ready to serve. Simply toss the dressing right before you serve to prevent it from turning soggy.
More Salad Recipes
As Ukrainians, we have a crazy and insatiable obsession with beets. Here are some of our favorite recipes using this super food:
- Garden Salad Recipe – A simple garden salad elevated with beets.
- Beet And Goat Cheese Arugula Salad – Arugula adds such a nice spice that was arguably created to be paired with beets and goat cheese.
- Picked Beets – Keep a jar of these pickled beets in your fridge for snacking or salad topping on a whim.
- Beet Quinoa Salad – Beets and quinoa team up to make a salad that will keep you full for hours with minimal calories.
- Beet Garlic Salad – This ultra savory beet and garlic salad is so creamy you’ll forget about mashed potatoes (even if only for a second).
- Shuba Salad – Also known as “Fur Coat Salad”, this layered salad only makes an appearance at the fanciest of Eastern European parties.
Share Some Love ❤️
- 10 oz mixed baby greens
- 1/4 cup roasted walnuts
- 1 large roasted beet
- 1 large pear
- 2 oz goat cheese
Beet Garden Salad
- Dice the cooked beet and one pear into slices. Chop walnuts into small pieces. Crumble goat cheese into small pieces.
- Place baby greens on a large plate. Top off the salad with beets, walnuts and pear.
- Drizzle the top of the salad with dressing.