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There’s something magical about the deep ruby hue of roasted beets paired with the creamy tang of goat cheese. It’s not just a salad it’s a story of contrasts: earthy sweetness meets fresh greens, juicy apple slices meet toasted walnuts, and the luxurious drizzle of extra virgin olive oil adds richness to every bite. This Roasted Beet and Goat Cheese Salad is the kind of dish that makes you slow down, savor, and remember why you fell in love with fresh food in the first place.
Whether you’re preparing it for a casual lunch, a holiday feast, or simply to elevate your weeknight dinner, this recipe is as beautiful as it is nourishing.
Why You’ll Love This Roasted Beet Salad and Goat Cheese
- Perfect balance of flavors – sweet, earthy, tangy, and nutty.
- Vitamin-rich and packed with antioxidants from beets and greens.
- Elegant presentation that impresses guests without requiring chef-level skills.
- Versatile – enjoy as a side dish or a main course.
Vibrant Roasted Beet Salad with Creamy Goat Cheese
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A colorful roasted beet and goat cheese salad with arugula, green apple slices, toasted walnuts, and a balsamic vinaigrette drizzle.
Ingredients
4–5 medium beets
Extra-virgin olive oil, for drizzling
2 cups arugula or spring mix
½ shallot, thinly sliced
½ green apple, thinly sliced
¼ cup toasted walnuts
2 ounces goat cheese, torn
Microgreens (optional)
Balsamic vinaigrette
Flaky sea salt
Freshly ground black pepper
Instructions
- 1. Preheat oven to 400°F (204°C).
- 2. Wrap beets in foil, drizzle with olive oil, season with salt and pepper.
- 3. Place beets on baking sheet; roast 40–90 minutes until tender.
- 4. Cool beets, peel skins under running water.
- 5. Slice beets into ¼-inch rounds.
- 6. Toast walnuts lightly in skillet.
- 7. Layer greens, beets, shallots, apples, walnuts, goat cheese, and microgreens.
- 8. Drizzle with balsamic vinaigrette.
- 9. Season with flaky sea salt and black pepper.
- 10. Serve immediately.
Notes
Roast beets ahead for convenience.
Use high-quality extra virgin olive oil for best flavor.
Keep salad components separate until serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Medium beets | 4–5 | Fresh, with greens removed |
| Extra-virgin olive oil | For drizzling | Preferably cold-pressed California Olive Ranch |
| Salad greens | 2 cups | Arugula or spring mix |
| Shallot | ½ | Thinly sliced |
| Green apple | ½ | Thinly sliced |
| Toasted walnuts | ¼ cup | Adds crunch and omega-3 fatty acids |
| Goat cheese | 2 ounces | Torn into crumbles |
| Microgreens | Optional | For presentation and nutrition boost |
| Balsamic vinaigrette | As needed | Homemade or store-bought |
| Flaky sea salt | To taste | Enhances flavor |
| Freshly ground black pepper | To taste | Adds mild spice |
Step-by-Step Instructions
Step 1: Roast the Beets
- Preheat oven to 400°F (204°C).
- Wrap each beet in foil, drizzle generously with extra virgin olive oil, and sprinkle with salt and pepper.
- Place wrapped beets on a baking sheet and roast 40–90 minutes until fork-tender. Timing will vary by beet size and freshness.
- Remove from oven, cool slightly, and peel skins under running water.
Step 2: Prepare Fresh Ingredients
- Thinly slice shallot and green apple.
- Toast walnuts lightly in a dry skillet for extra flavor and crunch.
Step 3: Assemble the Salad
- Slice cooled beets into ¼-inch rounds.
- Layer salad greens on a platter, followed by beets, shallots, apples, walnuts, and goat cheese.
- Top with optional microgreens.
Step 4: Finish with Dressing
- Drizzle balsamic vinaigrette over the salad just before serving.
- Season with flaky sea salt and freshly ground black pepper.
Helpful Tips for Perfect Salad
- Choose fresh, firm beets with smooth skin for better roasting results.
- Cool your beets completely before slicing to prevent bleeding color into greens.
- Crumble goat cheese lightly so that it disperses evenly across the salad.
- Serve immediately after dressing to maintain freshness and crispness.
Health Benefits
This salad is more than a pretty plate:
- Beets: rich in folate, iron, and antioxidants for cardiovascular health.
- Walnuts: provide healthy fats and boost brain function.
- Goat cheese: offers calcium and protein but is easier to digest than cow’s milk cheese.
- Extra virgin olive oil: contains heart-healthy monounsaturated fats and anti-inflammatory compounds.
FAQs – Roasted Beet Salad and Goat Cheese
Q: Can I make this salad ahead of time?
Yes! Roast and slice the beets up to 2 days in advance. Assemble just before serving.
Q: What’s the best way to store leftovers?
Keep components separate in airtight containers in the fridge, then dress before serving to avoid sogginess.
Q: Can I substitute goat cheese?
Absolutely feta or blue cheese work well for a bolder flavor profile.
Q: How do I prevent beets from staining my cutting board?
Place parchment paper or a silicone mat underneath while slicing.
Conclusion
This Roasted Beet and Goat Cheese Salad isn’t just healthy it’s a celebration of flavors and textures that look as stunning as they taste. Incorporating rich extra virgin olive oil, vibrant produce, and wholesome toppings, it’s the perfect choice whether you’re aiming to impress dinner guests or treat yourself to a nutrient-packed meal.
Try this recipe at your next gathering, and don’t forget to snap a picture for your social media it’s Instagram-worthy from every angle.