Add Preferred SourceThis stunning beet salad combines the earthy sweetness of roasted beets with tangy goat cheese, crunchy walnuts, and a zesty homemade vinaigrette. It’s a simple yet elegant dish, perfect as a light meal or a flavorful starter. The best part? You can roast the beets ahead of time, making assembly a breeze!
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Roasting the beets enhances their natural sugars, creating a rich depth of flavor that pairs beautifully with the creamy goat cheese and nutty walnuts. Once your beets are ready, all that’s left to do is assemble and drizzle with a deliciously tangy dressing.
I love prepping extra roasted beets at the beginning of the week so I can throw this salad together quickly whenever I’m in the mood for something fresh and satisfying. The flavors meld beautifully over time, making this a fantastic make-ahead option!
History
Beet Salad with Goat Cheese and Walnuts is a relatively modern dish that rose to popularity in the United States during the 1980s as farm-to-table and gourmet salad trends took hold in restaurants and home kitchens. While beets have been cultivated and eaten since ancient times, their pairing with tangy goat cheese and crunchy walnuts reflects a shift toward combining earthy, bold flavors with textural contrast. This salad became especially popular in the late 20th century among health-conscious diners and in upscale dining settings, thanks to its vibrant color, nutrient-dense ingredients, and balance of sweet, savory, and creamy elements.
Ingredients
- Medium beets – Red beets work best. Golden beets work but won’t give the same vibrant color.
- Olive oil – Use regular olive oil. Extra virgin works, but isn’t necessary for roasting.
- Mixed salad greens – Arugula, spinach, or spring mix all work. I like arugula for its peppery bite.
- Goat cheese – I’ve also tried this salad with feta, and it’s delicious. Use block feta and crumble it yourself—pre-crumbled feta is dry and coated with anti-caking agents.
- Toasted walnuts – Toast them in a dry pan for 3-4 minutes until golden. Don’t skip this step—raw walnuts taste bitter and lack crunch.
- Fresh dill – Fresh dill only. Dried dill tastes completely different and won’t work here.
For the vinaigrette:
- Olive oil – Use good-quality olive oil. The vinaigrette is simple, so quality matters.
- Balsamic vinegar – Use good balsamic without added caramel color or flavor. Check the ingredients—it should only list grape must and wine vinegar.
- Honey – Maple syrup works as a substitute.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
- Salt and pepper – Season to taste.
How To Make Beet Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400°F (200°C). Wrap each beet individually in foil and drizzle a little olive oil over each one before sealing. Place them on a baking sheet and roast for 45 to 60 minutes, or until a fork pierces them easily. Let them cool, then peel and slice or cut into wedges. I love using a silicone-tipped tong for turning the beets because it grips perfectly without tearing the foil.
Next, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified. A mini balloon whisk makes it smooth and silky with minimal effort.
Toss your mixed greens with the vinaigrette in a large serving bowl. Arrange the roasted beets on top, then sprinkle with crumbled goat cheese, toasted walnuts, and chopped fresh dill. I like using kitchen scissors to snip the dill directly over the salad because it keeps it fresh and pretty.
Serve immediately or refrigerate until ready to eat. If you are prepping ahead, store the dressing separately so the greens stay crisp and vibrant.
Chef Jenn’s Tips
- Roast the beets a day in advance and store them in the fridge for quick assembly.
- Mix red and golden beets for extra color and variety.
- Swap walnuts for pecans or pistachios for a unique twist.
- If goat cheese isn’t your favorite, try feta or blue cheese for a different flavor profile.
Make It A Meal
Pair this salad with grilled chicken, salmon, or steak for a heartier dish. Add a side of crusty bread or a warm bowl of soup for extra comfort. It’s terrific as a starter salad, but it can also easily be a main dish salad.
Storage
Leftover salad should be stored in an airtight container in the refrigerator for up to 2 days. To keep the greens from wilting, store the dressing separately. Freezing is not recommended.
Beet Salad with Goat Cheese and Walnuts
Ingredients
- 4 medium beets trimmed and scrubbed
- 2 tablespoons olive oil for roasting
- 4 cups mixed salad greens arugula, spinach, or spring mix
- 3 ounces goat cheese crumbled
- ¼ cup toasted walnuts chopped
- 1 tablespoon fresh dill chopped
for the vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets individually in foil and drizzle with olive oil. Place them on a baking sheet and roast for 45–60 minutes until fork-tender. Let cool, then peel and cut into wedges or slices.
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until smooth.
- Toss the mixed greens with the vinaigrette in a large serving bowl.. Arrange the roasted beets on top, then sprinkle with crumbled goat cheese, walnuts, and dill.
- Plate immediately or chill until ready to serve.
Notes
Chef Jenn’s Tips
- Roast the beets a day in advance and store them in the fridge for quick assembly.
- Mix red and golden beets for extra color and variety.
- Swap walnuts for pecans or pistachios for a unique twist.
- If goat cheese isn’t your favorite, try feta or blue cheese for a different flavor profile.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.