This salad is roasted beets, crumbled goat cheese, candied walnuts, and mixed greens, all pulled together with a quick honey-balsamic dressing you whisk in one bowl. It takes about an hour start to finish, most of that hands-off oven time. The honest reason to make it: it looks like you tried harder than you did, and the ingredients are cheap.
About the ingredients
- Beets: Any color works — red, golden, or chioggia. Golden beets won’t stain your hands or the goat cheese pink, which is worth knowing if presentation matters to you. Canned beets (drained and patted dry) are a real shortcut; skip the roasting step entirely.
- Goat cheese: A standard 4-oz log from any grocery store is fine. If goat cheese isn’t in your budget, crumbled feta is the closest swap — saltier and firmer, but it works. The recipe card also mentions avocado for a dairy-free version.
- Candied walnuts: These are easy to make at home with walnuts, a little sugar, and a dry skillet, but plain toasted walnuts or pecans do the job without the extra step. Skip the candied version entirely if you’re short on time — the salad still holds up.
- Mixed greens: Baby arugula adds the most peppery contrast. Baby spinach is milder and works well if you’re feeding kids or people who find arugula bitter. A bag of pre-washed salad mix is perfectly fine here.
- Balsamic vinegar: Everyday balsamic from the grocery store shelf is what this dressing is built for. No need for aged or expensive varieties.
Before you start
The one thing that actually matters here is making sure the beets are fully cool before you slice them and build the salad. Hot or even warm beets will wilt the greens within minutes and turn everything soggy. Roast them ahead — even the night before — and keep them in the fridge until you’re ready. The second thing worth knowing: dress the greens lightly and keep the remaining dressing on the side. Once the greens are coated, the clock is ticking. If you’re serving this in stages or packing it for lunch, keep the components separate and assemble at the last minute.
Troubleshooting
- Beets are still firm after 40 minutes: Size varies a lot. Large beets can take 55–65 minutes. Test with a fork or skewer through the foil — it should slide in with no resistance. If in doubt, give them more time.
- Dressing tastes flat or too sharp: Taste it before you use it. If it’s too acidic, add a small drizzle more honey. If it tastes dull, a tiny pinch of salt usually fixes it. Balsamic vinegars vary in sweetness between brands.
- Goat cheese is crumbling into dust instead of chunks: Very cold goat cheese breaks apart cleanly. Take it straight from the fridge and crumble it with your fingers just before serving — skip the candied garnish on top if you want one less thing to fuss with, since the cheese is already the visual centerpiece.
- Salad is watery on the plate: Beets release liquid after slicing. Pat the sliced beets with a paper towel before placing them on the greens, especially if they’ve been sitting in the fridge for a day.
- Red onion tastes too harsh: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. It takes the sharp edge off without losing the flavor entirely.
Keeping and reheating
Roasted beets keep well in an airtight container in the fridge for up to 4 days, so roasting a batch ahead is worth it. The dressing also keeps refrigerated for up to a week — give it a good whisk or shake before using since it will separate. Once the salad is assembled and dressed, it doesn’t store well; the greens go limp quickly, so only dress what you plan to eat. Beets can be frozen (slice them first, freeze on a tray, then bag them), but the texture softens after thawing, so they’re better used in cooked dishes at that point rather than in a fresh salad.
Roasted Beet and Goat Cheese Salad
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Knife
Ingredients
For the Salad:
- 3 medium beets any color, scrubbed and trimmed
- 4 cups mixed greens baby arugula or spinach recommended
- 4 ounces goat cheese crumbled
- ½ cup candied walnuts roughly chopped
- ¼ cup red onion thinly sliced
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the beets on the prepared baking sheet and wrap each in aluminum foil. Roast for 40 minutes until fork-tender. Let them cool before peeling and slicing into wedges.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper to create the dressing.
- In a large mixing bowl, toss the mixed greens with half of the dressing.
- Arrange the greens on serving plates. Top with sliced roasted beets, crumbled goat cheese, candied walnuts, and sliced red onion.
- Drizzle the remaining dressing over the salad and serve immediately.
Notes
- For a dairy-free version, substitute goat cheese with avocado slices.
- You can also add grilled chicken or salmon for a more substantial meal.
Nutrition
Frequently asked questions
Can I use pre-cooked or canned beets instead of roasting fresh ones?
Yes, canned or vacuum-packed cooked beets work fine and cut the total time down to about 15 minutes. Drain them well and pat them dry with a paper towel so they don’t water down the dressing.
Can I make this salad ahead of time for a dinner party?
You can prep every component ahead, but don’t assemble until right before serving. Roast and slice the beets, make the dressing, and prep the toppings up to a day in advance, then keep everything separate in the fridge.
What can I use instead of candied walnuts if I don’t have them?
Plain toasted walnuts or pecans are a straightforward swap — just toast them in a dry skillet over medium heat for 3–4 minutes until fragrant. Sunflower seeds or pumpkin seeds also work if nuts are an issue.
Will the beets stain everything red?
Red beets will bleed color onto the goat cheese and greens, especially once dressed. If you want to avoid the pink tint, use golden beets instead — same flavor, no staining. Wearing gloves when peeling red beets also saves your hands.
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