Beet Salad with Goat Cheese and Balsamic

Why You’ll Love This Recipe

I like this salad because it’s elegant enough for entertaining but simple enough to enjoy any day. The colors make it visually stunning, while the flavors strike a perfect balance of sweet, savory, creamy, and crunchy. It always feels refreshing and satisfying without being heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 to 5 medium beets
Extra-virgin olive oil, for drizzling
2 cups salad greens, 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

Directions

1. I start by preheating the oven to 400°F (200°C). I wash the beets, wrap them in foil, and roast for 45–60 minutes until fork-tender.
2. Once cool enough to handle, I peel and slice the beets into wedges or rounds.
3. On a large platter, I spread the salad greens and layer the sliced beets and green apple.
4. I sprinkle the shallots, toasted walnuts, and goat cheese over the top.
5. I drizzle everything with balsamic vinaigrette and a touch of olive oil.
6. I finish with flaky sea salt, black pepper, and microgreens if I’m using them.

Servings and Timing

This recipe serves about 4 people as a side dish or 2 as a light main. It takes me around 15 minutes to prep and 45–60 minutes to roast the beets, depending on their size.

Variations

Sometimes I swap goat cheese for feta or blue cheese when I want a stronger flavor. I also like to use pears instead of apples for a different kind of sweetness. For extra crunch, I occasionally add roasted pumpkin seeds in place of walnuts.

Storage/Reheating

I store leftover roasted beets separately in an airtight container in the refrigerator for up to 4 days. I keep the greens and vinaigrette separate as well, then assemble the salad fresh when I’m ready to eat. This way, the greens don’t wilt and the flavors stay bright.

FAQs

Can I use pre-cooked beets?

Yes, I sometimes use store-bought cooked beets to save time.

Do I have to roast the beets?

No, I can boil or steam them, but roasting brings out the best flavor.

Can I make this salad ahead of time?

Yes, I roast the beets in advance and assemble the salad just before serving.

What greens work best?

I usually choose arugula for pepperiness, but spring mix works well too.

Can I make this dairy-free?

Yes, I leave out the goat cheese or use a plant-based alternative.

What type of apple is best?

I like Granny Smith or green apple for tartness, but Honeycrisp works too.

How do I toast the walnuts?

I toast them in a dry skillet over medium heat for a few minutes until fragrant.

Can I use a different dressing?

Yes, I sometimes use lemon vinaigrette or honey mustard for variety.

How do I keep the beets from staining my hands?

I wear gloves or peel them under running water to avoid staining.

Can I turn this into a main dish?

Yes, I add grilled chicken, salmon, or chickpeas to make it heartier.

Conclusion

I love making this beet salad with goat cheese and balsamic because it’s colorful, fresh, and full of flavor. With roasted beets, crisp apple, crunchy walnuts, and creamy cheese, it’s a perfect balance of textures and tastes that always feels special.

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