This Beet Salad with Goat Cheese and Balsamic is a vibrant, nutrient-packed dish that’s as visually stunning as it is delicious.

Naturally sweet roasted beets are the star of this recipe, perfectly balanced with the tangy creaminess of goat cheese, crunchy toasted walnuts, and crisp green apple slices.

The combination delivers a symphony of flavors and textures, making every bite both refreshing and satisfying.

Beyond its gourmet appeal, this salad is a powerhouse of nutrition. Beets are rich in fiber, antioxidants, and essential vitamins like folate and manganese, supporting heart health and digestion.

Goat cheese adds a dose of high-quality protein and beneficial fats while remaining lower in saturated fat than many other cheeses.

The walnuts offer plant-based omega-3 fatty acids, making this salad a wholesome, brain-boosting option.

Quick to assemble and meal-prep friendly—especially if you roast the beets in advance—this dish is perfect for weekday lunches, light dinners, or elegant entertaining.

It’s a simple yet impressive recipe that transforms everyday ingredients into a nutrient-rich, flavor-packed meal.

Must-Have Tools for Perfect Results

Nordic Ware Half Sheet Pan

Ideal for evenly roasting beets, ensuring consistent heat distribution for tender, caramelized results. A staple for roasting vegetables, baking cookies, or toasting nuts.

Reynolds Wrap Heavy Duty Aluminum Foil

Perfect for individually wrapping beets, locking in moisture and flavor during roasting. A kitchen essential for everything from grilling to easy cleanup.

OXO Good Grips Y-Peeler

Makes peeling roasted beets quick and mess-free, while its ergonomic grip prevents hand fatigue. Great for peeling carrots, potatoes, and other vegetables effortlessly.

Cuisinart Chef’s Knife (8-inch)

Ensures clean, precise slices of beets, apples, and shallots for a beautifully presented salad. A high-quality chef’s knife is indispensable for all chopping and slicing tasks.

Glass Salad Bowl with Lid (Pyrex)

Perfect for tossing and serving the salad, with a lid for storing leftovers or prepping greens ahead of time. Durable and versatile for meal prep and storage.

Jessica T. Brown

Roasted Beet and Goat Cheese Salad

This Beet Salad with Goat Cheese and Balsamic is a delightful mix of sweet, tangy, and nutty flavors, elevated with a creamy goat cheese finish. A visually stunning, nutritious dish that’s quick to assemble and perfect for both everyday meals and elegant gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

4 –5 medium fresh beets washed and trimmed
2 tablespoons extra-virgin olive oil plus more for drizzling
2 cups mixed salad greens such as arugula or spring mix
½ medium shallot thinly sliced into delicate rings
½ crisp green apple thinly sliced into thin matchsticks or wedges
¼ cup walnuts lightly toasted for added crunch
2 ounces soft goat cheese crumbled or torn into small chunks
Handful of microgreens optional, for garnish
3 tablespoons balsamic vinaigrette store-bought or homemade
Flaky sea salt to taste
Freshly cracked black pepper to taste

Equipment

1 Nordic Ware Half Sheet Pan
1 Reynolds Wrap Heavy Duty Aluminum Foil roll
1 OXO Good Grips Y-Peeler
1 Cuisinart 8-inch Chef’s Knife
1 Pyrex Glass Salad Bowl with Lid

Method

Step 1 – Roast the Beets to Tender Perfection
Preheat your oven to 400°F (200°C). Individually wrap each beet in aluminum foil, drizzling them with a touch of olive oil and a light sprinkle of salt and pepper before sealing. Place the foil packets on a baking sheet and roast for 40–90 minutes, depending on the size of your beets. You’ll know they’re ready when a fork easily slides through the center.
Step 2 – Cool and Peel the Beets
Once roasted, carefully unwrap the beets and allow them to cool until safe to handle. Using your hands or a vegetable peeler under running water, gently remove the skins. The skin should slip off easily, revealing the jewel-toned flesh underneath.
Step 3 – Slice the Beets for the Salad Base
Cut the peeled beets into ¼-inch thick slices or bite-sized wedges. Set aside in the fridge to chill if preparing ahead of time for later assembly.
Step 4 – Assemble the Salad Layers
On a large serving platter or in a salad bowl, arrange the fresh greens as a base. Evenly scatter the shallot slices and green apple pieces on top. Layer the roasted beet slices, distributing them for a colorful presentation.
Step 5 – Add Texture and Creaminess
Sprinkle the toasted walnuts over the salad for crunch, then crumble the goat cheese across the top. If using microgreens, add them as a final garnish for a fresh, elegant touch.
Step 6 – Dress and Serve
Drizzle the balsamic vinaigrette over the assembled salad, finishing with a light sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately as a refreshing starter or a light main dish.

Notes

Make-Ahead Tip: Roast and peel beets up to 2 days in advance, storing them in an airtight container in the refrigerator. Assemble the salad just before serving for the best texture.
Shortcut Option: Use pre-cooked, vacuum-sealed beets to cut down on prep time.
Nut-Free Version: Substitute sunflower seeds or pumpkin seeds for a similar crunch without allergens.
Cheese Swap: Feta cheese works beautifully as an alternative to goat cheese, adding a slightly saltier note.
Serving Suggestion: Pairs wonderfully with grilled chicken or fish for a complete, protein-rich meal.

Chef’s Secrets for Perfect Beet Salad

The key to a truly exceptional beet salad is patience and preparation.

Always choose fresh, firm beets with smooth skin for the best flavor and texture.

Wrapping each beet individually before roasting locks in its natural sweetness and moisture, resulting in tender, vibrant slices that make the salad shine.

Don’t rush the cooling process—peeling warm beets can cause them to lose their shape and color more easily.

Toasting the walnuts briefly in a dry pan enhances their nutty aroma and adds a delicious crunch that balances the softness of the beets and goat cheese.

Lastly, lightly dress the greens before adding the beets to prevent them from wilting under the dressing, keeping the salad fresh and visually appealing.

Serving Suggestions for Any Occasion

This beet salad is versatile and works beautifully as a starter, side dish, or even a light main course. Serve it as part of a holiday spread, alongside roasted poultry or grilled fish for a balanced meal.

For a vegetarian dinner, pair it with crusty whole-grain bread or a hearty lentil soup.

You can also add extra protein by topping the salad with grilled chicken, seared tofu, or chickpeas.

The bright colors and refined flavors make it ideal for dinner parties or festive brunches, where it adds both elegance and nutrition to the table.

Storage Tips for Freshness and Flavor

To store leftovers, keep each component separate whenever possible.

Roasted beets can be refrigerated in an airtight container for up to 4 days, while salad greens are best stored dry and undressed in a sealed bag or container with a paper towel to absorb excess moisture.

Goat cheese and walnuts can be kept separately in small containers to maintain their texture.

Once assembled and dressed, the salad is best enjoyed immediately, but leftovers can be refrigerated for up to 24 hours, though the greens may lose some crispness.

Frequently Asked Questions About This Salad

1. Can I roast the beets ahead of time?

Absolutely! Roasted beets can be prepared up to 2 days in advance, peeled, and stored in an airtight container in the fridge until you’re ready to assemble the salad.

2. Can I use pre-cooked packaged beets?

Yes, pre-cooked beets are a great time-saving option. While fresh-roasted beets have a slightly deeper flavor, packaged beets will still deliver a delicious and vibrant salad.

3. What can I substitute for goat cheese?

If you prefer a different cheese, try crumbled feta or creamy ricotta. For a dairy-free version, use plant-based soft cheese or avocado slices for creaminess.

4. How do I keep my hands from staining when peeling beets?

Wearing disposable kitchen gloves or using a paper towel to rub off the skins under running water can help avoid staining your fingers.

5. What type of apple works best in this salad?

Crisp, tart apples like Granny Smith or Honeycrisp pair beautifully with the sweetness of the beets and tangy goat cheese, adding freshness and balance to the dish.

This recipe has been adapted and simplified from the original version by loveandlemons. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.