Beet Salad with Goat Cheese and Balsamic
A colorful salad of roasted beets, creamy goat cheese, crisp apple, and crunchy walnuts over fresh greens, finished with a tangy balsamic vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings (side) or 2 servings (light main)
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 oz goat cheese, torn
Microgreens (optional)
Balsamic vinaigrette
Flaky sea salt
Freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Wash beets, wrap in foil, and roast for 45–60 minutes until fork-tender.
- Once cooled, peel and slice beets into wedges or rounds.
- Spread salad greens on a large platter and layer sliced beets and apple on top.
- Sprinkle with shallots, toasted walnuts, and goat cheese.
- Drizzle with balsamic vinaigrette and a touch of olive oil.
- Finish with flaky sea salt, black pepper, and microgreens if desired.
Notes
Swap goat cheese for feta or blue cheese for stronger flavor.
Use pears instead of apples for a sweeter variation.
Roasted pumpkin seeds can replace walnuts for extra crunch.
Store roasted beets separately and assemble salad just before serving to keep greens fresh.
Pre-cooked beets work well for a quicker version.
Nutrition
- Serving Size: 1 side salad
- Calories: 220
- Sugar: 10g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
