Roasted Beet Salad Goat Cheese (Printable Version)

Earthy roasted beets with creamy goat cheese, walnuts, and mixed greens in a tangy vinaigrette.

# Ingredient List:

→ Beets

01 - 4 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Salad

05 - 5 ounces mixed salad greens (arugula, spinach, baby kale)
06 - 3 ounces goat cheese, crumbled
07 - 1/3 cup walnuts, toasted and roughly chopped
08 - 1/4 small red onion, thinly sliced

→ Vinaigrette

09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and black pepper, to taste

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes, or until tender when pierced with a knife.
03 - Allow the roasted beets to cool slightly, then peel and cut into wedges or cubes.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Toss the mixed salad greens with half of the prepared vinaigrette in a large bowl.
06 - Divide the dressed greens among four plates. Top each with roasted beets, goat cheese crumbles, toasted walnuts, and red onion slices.
07 - Drizzle the remaining vinaigrette over the assembled salads and serve immediately.

# Tips from hearthlykitchen:

01 -
  • The beets turn jammy and sweet when roasted, making this feel indulgent without any heavy cream or butter.
  • It comes together in just an hour and works equally well as a weeknight dinner or something to bring to a potluck.
  • Those pockets of creamy goat cheese against the crunch of toasted walnuts create texture that keeps you coming back for more bites.
02 -
  • Don't skip wrapping the beets individually in foil—it sounds fussy but it's the difference between beets that roast evenly and ones with burnt patches and hard centers.
  • Toast your walnuts right before assembly; they get stale quickly and lose that just-roasted warmth that makes them special.
  • If your goat cheese is cold from the fridge, let it sit out for a few minutes so it stays creamy and doesn't form hard little pellets.
03 -
  • Buy beets still attached to their greens if you can; they'll be fresher and more flavorful than pre-trimmed ones sitting in plastic.
  • The secret that changed my version forever was whisking a tiny bit of honey into the vinaigrette—it softens the vinegar's bite and makes the whole thing feel more rounded.

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