A simple and delicious beet salad made with roasted beets, goat cheese, and toasted walnuts finished with balsamic. (vegetarian, gluten-free)
I have a confession. I have a slight love affair with beets. And I have no shame. They are just so delicious and full of healthy nutrients. But what really solidifies our relationship is how beautiful they are! The red hue that stains all of my kitchen utensils is more than welcome in all of my salads, snacks, breakfast scrambles, random leftover lunch mashups, and even desserts! I don’t discriminate with which foods get beets.
One of my favorite ways to enjoy these beautiful root veggies is with goat cheese, toasted walnuts, and balsamic in this simple salad. Not only do this roasted beet salad show off the beautiful colors of red and gold beets, but the flavor combination is out of this world! The crunchy walnuts and tangy goat cheese really compliment the sweetness of roasted beets very well. And balsamic, in my opinion, is the most perfect way to tie together almost any dish.
This salad contains only a few simple ingredients, but the combination is definitely a winner! You can add grilled chicken or fish to make it a complete meal, or just enjoy it on its own. Sometimes the simplest things really are the best.
Did you make this recipe? Please leave a star rating in the comments!
Roasted Beet Goat Cheese Salad
A simple and delicious beet salad made with roasted beets, goat cheese, and toasted walnuts finished with balsamic. (vegetarian, gluten-free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 small salads 1x
- Category: salad, side dish
- Method: roast and stovetop
- Cuisine: American
Ingredients
- 2 beets, one red and one gold
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1 cup spring mix, baby spinach or baby romaine leaves
For dressing:
- 2 cloves garlic, crushed
- 4 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp honey
- Freshly cracked black pepper
Instructions
- Preheat oven to 425°F. Wrap beets individually in foil. Roast for 45 minutes to 1 hour, until tender. Remove beets and unwrap foil to let them cool before handling.
- Run beets under cool water and gently rub skin to remove.
- Slice beets about 1/2 inch thick.
- While beets are cooking, prepare dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
- To make salad, arrange lettuce on 4 plates. Divide beet slices evenly among plates. Top with goat cheese and walnuts and drizzle with dressing.
Keywords: beet salad, salad with goat cheese, beet salad with walnuts
Nice recipe! I used a bit less Balsamic for my taste, but presentation of this was easy and beautiful. Roasted my beets a day ahead, toasted walnuts in the morning, added a few fresh pomegranate seeds for pop and colour, because they are in season! Plated the salads without dressing 1 hour before and it kept well and was easy to serve when needed! Looked and tasted very “Chef”ie! YUM thanks for the inspiration. !
★★★★★
I’m glad you enjoyed the recipe!