This Roasted Beet Salad With Goat Cheese combines earthy sweetness with a lively crunch from toasted walnuts. The harmonious blend of roasted beets, velvety goat cheese, and tangy balsamic dressing creates a captivating medley of flavors sure to spark conversation at family dinners or casual gatherings. Savor every enticing bite.
I recently came across a recipe that totally blew me away and I just had to share it. This Roasted Beet Salad with walnuts, goat cheese and a honey balsamic dressing is so easy and super impressive.
First, you roast 4 medium beets with a bit of olive oil, salt and pepper until they’re just right. I love pairing these rich, earthy beets with crunchy, toasted walnuts and a tart, tangy goat cheese that really makes the flavors pop.
The salad comes together in no time when you toss the roasted beets with 4 cups of mixed greens like baby arugula or spinach and a drizzle of a dressing thats made from 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil and 2 tablespoons honey. Sometimes I add a few slices of red onion to liven things up even more.
This is one of those roasted beet salad recipes that is perfect for any meal.
Why I Like this Recipe
I really love this recipe because it’s simple to make yet packs a lot of flavor. First, the roasted beets give it this sweet, earthy taste that just makes my mouth water every time I dig in. Second, the mix of crunchy walnuts with the creamy goat cheese, along with the sweet and tangy balsamic-honey dressing, is a flavor combo that just totally hits the spot. Third, the whole process is pretty straightforward – I can roast the beets ahead of time and then toss everything together in a few minutes, which makes it perfect when I’m in a rush. Lastly, it just looks so pretty on the plate and makes me feel like I’m enjoying something really special even on an ordinary day.
Ingredients
- Roasted beets: is rich in fibre, vitamins and antioxidants, adds earthy sweet flavor and vibrant color.
- Walnuts: provide healthy fats, protein and omega3 and add a nice crunchy texture.
- Goat cheese: creamy and tangy, packs protein and enriches salad with a luscious burst of flavor.
- Balsamic vinegar: offers a balance of sweet and sour; its acidity compliments roasted flavors.
- Extra virgin olive oil: used in dressing and roasting; gives fruity notes and heart benefits.
- Mixed greens: provide vitamins and fibre; their fresh texture balances richer toppings even if they be a bit bitter.
- Optional red onion: adds a mild sharpness and crunchy texture to the salad making it even more interestin.
Ingredient Quantities
- 4 medium beets, scrubbed and trimmed (they’ll be roasted later)
- 2 tablespoons olive oil for roasting the beets
- Salt and pepper to taste
- 4 cups mixed greens (like baby arugula or spinach)
- 1/2 cup walnuts, roughly chopped and toasted
- 4 ounces goat cheese, crumbled
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil for the dressing
- 2 tablespoons honey
- Optional: 1 small red onion, thinly sliced
How to Make this
1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Scrub the beets, trim their ends, and then toss them in 2 tablespoons of olive oil along with salt and pepper.
3. Place the beets on the baking sheet and roast them in the oven for about 45 minutes to an hour until they are soft when poked with a fork.
4. While the beets are roasting, roughly chop the walnuts and toast them in a dry skillet over medium heat, stirring often so they don’t burn.
5. In a small bowl, mix together the balsamic vinegar, 1/4 cup extra virgin olive oil, and 2 tablespoons of honey. Give it a good whisk and add a pinch of salt and pepper to taste.
6. Once the beets have roasted, let them cool a bit and then peel off the skin; it should come off easily if they’re cooked well.
7. Cut the beets into wedges or slices and, if you’re using it, thinly slice the red onion.
8. In a large salad bowl, combine 4 cups of mixed greens, the roasted beet pieces, toasted walnuts, crumbled goat cheese, and red onion slices.
9. Drizzle the honey balsamic dressing over the salad and toss lightly until everything is coated nicely.
10. Serve immediately and enjoy your show-stopping roasted beet salad with friends or family!
Equipment Needed
1. Oven
2. Baking sheet
3. Aluminum foil
4. Vegetable scrubber
5. Cutting board
6. Sharp knife
7. Skillet
8. Spatula
9. Small bowl
10. Whisk
11. Large salad bowl
12. Salad tongs
FAQ
Roasted Beet Salad With Walnuts, Goat Cheese And Honey Balsamic Dressing Recipe Substitutions and Variations
- If you don’t have walnuts, you can use chopped pecans or almonds instead.
- If you’re not a fan of goat cheese, try crumbled feta cheese as an alternative.
- You can swap balsamic vinegar with red wine vinegar if that’s what you have on hand.
- If extra virgin olive oil is missing, avocado oil works well in its place.
- And if you don’t want to use honey, maple syrup is a nice substitute.
Pro Tips
1. A good trick is to preheat the roasting pan in the oven with a little extra oil, so when you add the beets they start cooking immediately and more evenly.
2. Make sure you stir the walnuts constantly in the pan when toasting them. If done too long, they might burn, and you’ll loss that yummy crunch factor.
3. When mixing your dressing, give it a quick shake in a jar instead of just stirring in a bowl. It helps all the flavors marry better and makes the dressing taste fresher.
4. If you find the roasted beets too earthy for your taste, try tossing them in a light sprinkle of lemon juice before mixing in the salad. It brightens up the flavor and balances the sweetness.
Roasted Beet Salad With Walnuts, Goat Cheese And Honey Balsamic Dressing Recipe
My favorite Roasted Beet Salad With Walnuts, Goat Cheese And Honey Balsamic Dressing Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Aluminum foil
4. Vegetable scrubber
5. Cutting board
6. Sharp knife
7. Skillet
8. Spatula
9. Small bowl
10. Whisk
11. Large salad bowl
12. Salad tongs
Ingredients:
- 4 medium beets, scrubbed and trimmed (they’ll be roasted later)
- 2 tablespoons olive oil for roasting the beets
- Salt and pepper to taste
- 4 cups mixed greens (like baby arugula or spinach)
- 1/2 cup walnuts, roughly chopped and toasted
- 4 ounces goat cheese, crumbled
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil for the dressing
- 2 tablespoons honey
- Optional: 1 small red onion, thinly sliced
Instructions:
1. Preheat your oven to 400°F and line a baking sheet with foil.
2. Scrub the beets, trim their ends, and then toss them in 2 tablespoons of olive oil along with salt and pepper.
3. Place the beets on the baking sheet and roast them in the oven for about 45 minutes to an hour until they are soft when poked with a fork.
4. While the beets are roasting, roughly chop the walnuts and toast them in a dry skillet over medium heat, stirring often so they don’t burn.
5. In a small bowl, mix together the balsamic vinegar, 1/4 cup extra virgin olive oil, and 2 tablespoons of honey. Give it a good whisk and add a pinch of salt and pepper to taste.
6. Once the beets have roasted, let them cool a bit and then peel off the skin; it should come off easily if they’re cooked well.
7. Cut the beets into wedges or slices and, if you’re using it, thinly slice the red onion.
8. In a large salad bowl, combine 4 cups of mixed greens, the roasted beet pieces, toasted walnuts, crumbled goat cheese, and red onion slices.
9. Drizzle the honey balsamic dressing over the salad and toss lightly until everything is coated nicely.
10. Serve immediately and enjoy your show-stopping roasted beet salad with friends or family!
