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Creamy Roasted Beet and Goat Cheese Salad

Jessica T. Brown
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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean
Servings 4

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

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.