Roasted Beet & Goat Cheese Salad is a beautiful and fresh combination of sweet, earthy beets paired with creamy, tangy goat cheese. The beets get nice and soft in the oven, which really brings out their natural sweetness, while the goat cheese adds a smooth and slightly sharp contrast. Toss in some crunchy greens and a simple dressing, and you’ve got a salad that’s both colorful and full of flavor.
I love making this salad because it looks so inviting on the plate, and it never fails to impress guests. One of my favorite touches is adding a handful of toasted nuts for an extra crunch, which makes every bite interesting. Also, roasting the beets ahead of time lets the flavors develop, so it’s perfect for making a little in advance whenever you want a quick but special salad.
This salad is great for any season, but it feels especially nice in cooler months when you want something light but still satisfying. I often serve it as a starter for dinner parties or alongside a simple grilled chicken or fish. Plus, it’s an easy way to sneak in some veggies with a bit of flair, and everyone always asks for the recipe!
Key Ingredients & Substitutions
Beets: Fresh medium beets are perfect for roasting. If you can’t find fresh, pre-cooked beets in a vacuum pack work too. Just slice and use directly, skipping the roasting step.
Goat Cheese: The tangy creaminess of goat cheese balances the sweetness of beets. If you’re avoiding dairy, try a plant-based cheese crumble or soft tofu marinated with lemon juice.
Greens: Arugula adds a peppery bite, but you can also use spinach, mixed baby greens, or watercress depending on your taste and what’s available.
Nuts: Pecans and walnuts bring crunch and a nutty flavor. You can swap them for toasted almonds, pistachios, or seeds like pumpkin for variety or allergies.
Dressing: A simple balsamic and olive oil mix with a touch of honey gives a sweet and tangy touch that suits the beets well. Maple syrup is a nice vegan swap for honey.
How Do I Roast Beets Perfectly Every Time?
Roasting beets is key for mellowing their earthiness and bringing out natural sweetness. Here’s how to get tender, flavorful results:
- Preheat oven to 400°F (200°C) for even roasting.
- Wrap each beet in foil after coating with a little olive oil to keep moisture in.
- Roast for 45-60 mins, testing doneness by inserting a fork or skewer—it should slide in easily.
- Once slightly cooled, rub the skins off with your hands or a paper towel; they come off surprisingly easy!
- Slice beets thickly to keep their juicy texture and vibrant color intact.
Remember, roasting time depends on beet size, so start checking around 40 minutes. The better the roast, the sweeter and softer the beet will be for your salad.
Equipment You’ll Need
- Baking sheet – to roast the beets evenly and catch any drips.
- Aluminum foil – wraps around beets to keep them moist and tender.
- Small skillet – for toasting nuts quickly and evenly.
- Mixing bowl – to whisk the dressing together.
- Serving plate or platter – for arranging the salad beautifully.
Flavor Variations & Add-Ins
- Swap arugula with spinach, watercress, or mixed greens for different flavors.
- Add slices of roasted or grilled chicken for extra protein.
- Use feta cheese or blue cheese instead of goat cheese for a different tang.
- Incorporate thin slices of apple or pear for a sweet crunch.
Roasted Beet & Goat Cheese Salad
Ingredients You’ll Need:
For the Salad:
- 4 medium beets, washed and trimmed
- 4 cups arugula (or mixed baby greens)
- 4 oz goat cheese, crumbled
- 1/3 cup pecans or walnuts, roughly chopped
For the Dressing:
- 2 tablespoons olive oil (plus more for roasting)
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Time Needed:
This delicious salad takes about 15 minutes to prepare plus 45-60 minutes roasting time for the beets. Overall, expect around 1 hour to have everything ready, with most of that being hands-off roasting time.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Drizzle each beet with a little olive oil and wrap them individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, until they’re tender when pierced with a fork.
2. Prepare the Beets:
Once done roasting, let the beets cool enough to handle. Peel off the skins—they should come off easily by rubbing them with your fingers or a paper towel. Cut the peeled beets into quarters or thick slices.
3. Toast the Nuts:
While the beets roast, toast your pecans or walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Stir frequently to avoid burning. Set aside to cool.
4. Make the Dressing:
In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, honey (or maple syrup), and salt and pepper to taste. Stir well until combined.
5. Assemble the Salad:
Arrange the arugula (or your choice of greens) on a serving plate. Place the roasted beet pieces on top. Sprinkle crumbled goat cheese and toasted nuts over the salad.
6. Finish and Serve:
Drizzle the dressing evenly over the salad. Toss gently if you like, or serve as-is for a pretty presentation. Enjoy your fresh, flavorful Roasted Beet & Goat Cheese Salad right away!
Can I Use Pre-Cooked or Canned Beets Instead of Fresh?
Yes! Pre-cooked or vacuum-packed beets are a great shortcut. Just slice them and add directly to the salad—no roasting needed. This saves a lot of time while still delivering great flavor.
What’s the Best Way to Store Leftover Salad?
Store leftover salad without the dressing in an airtight container in the fridge for up to 2 days. Add the dressing and toss just before serving to keep the greens fresh and crisp.
Can I Substitute Goat Cheese with Another Cheese?
Absolutely! Feta or blue cheese work well as alternatives, offering similarly tangy notes. For a dairy-free option, try a plant-based cheese or omit cheese entirely and add extra nuts for texture.
How Do I Toast Nuts Without Burning Them?
Use a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned. Watch closely, as nuts can burn quickly once toasted.