Roasted Beet Goat Cheese Salad

Top close up view of roasted beet goat cheese salad on a white plate.

5 from 1 reviews

A simple and delicious beet salad made with roasted beets, goat cheese, and toasted walnuts finished with balsamic. (vegetarian, gluten-free)


  • 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


  1. 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.
  2. Run beets under cool water and gently rub skin to remove.
  3. Slice beets about 1/2 inch thick.
  4. 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.
  5. 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