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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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
 

  1. Step 1 – Roast the Beets to Tender Perfection
  2. 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.
  3. Step 2 – Cool and Peel the Beets
  4. 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.
  5. Step 3 – Slice the Beets for the Salad Base
  6. 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.
  7. Step 4 – Assemble the Salad Layers
  8. 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.
  9. Step 5 – Add Texture and Creaminess
  10. 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.
  11. Step 6 – Dress and Serve
  12. 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.