Go Back
- 4 medium beets, scrubbed and trimmed - 4 cups mixed salad greens (arugula, spinach, and kale) - 1 cup goat cheese, crumbled - 1/2 cup walnuts, toasted and roughly chopped - 1/4 cup dried cranberries - 2 tablespoons balsamic vinegar - 3 tablespoons extra virgin olive oil - 1 teaspoon Dijon mustard - Salt and pepper to taste - Fresh herbs for garnish (e.g., thyme or parsley) When I prepare a roasted beet and goat cheese salad, I always choose the freshest beets. They should be firm and vibrant. Roasting brings out their sweet flavor. The mixed greens add a nice crunch and a fresh taste. I love using a mix of arugula, spinach, and kale. They not only look great together but also add depth. Next, goat cheese is a star in this salad. Its creamy texture balances the sweet beets. I crumble it over the top right before serving. Toasted walnuts bring a nutty flavor and a satisfying crunch. Dried cranberries add sweetness and a pop of color. The dressing is simple yet tasty. Combine balsamic vinegar, olive oil, and Dijon mustard. A touch of salt and pepper makes it perfect. Don’t forget to garnish with fresh herbs. They add a lovely aroma and a splash of color. - Additional nuts or seeds (e.g., pumpkin seeds) - Avocado slices for creaminess - Sliced red onion for added crunch If you want to take this salad up a notch, consider adding extra nuts or seeds. Pumpkin seeds can give a fun crunch. Sliced avocado makes the salad creamier. Red onion can add a nice bite, too. Each of these options brings a unique flavor that can excite your taste buds. For the full recipe, feel free to check out the Beet-tastic Goat Cheese Garden Salad. - Preheat the oven to 400°F (200°C). - Wrap each beet in aluminum foil. Roast them for 45-60 minutes. - Check if a knife can pierce through easily. - Once done, cool the beets slightly. Peel off the skins. - Slice the roasted beets into wedges or rounds. Set aside. - In a small bowl, combine balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. - Whisk until you blend all the ingredients well. This makes a tasty dressing. - In a large bowl, combine mixed salad greens, beet slices, goat cheese, walnuts, and cranberries. - Drizzle the dressing over the salad. - Gently toss the salad to coat all the ingredients evenly. This process creates a fresh and colorful Roasted Beet and Goat Cheese Salad. For a full recipe, check out the Beet-tastic Goat Cheese Garden Salad. - Choose medium-sized beets for even cooking. - Smaller beets roast faster, while larger ones take longer. - Wrap each beet tightly in aluminum foil. This keeps steam in and helps them cook. - Roast in a preheated oven at 400°F (200°C) for 45 to 60 minutes. - To check for doneness, use a knife; it should slide in easily. Peeling roasted beets can be messy. Here is a tip: let them cool slightly before peeling. The skin should come off easily. If you find the skin stubborn, use a paper towel to rub it off. This salad pairs well with grilled chicken or fish. The rich flavors of the beets and goat cheese complement the light proteins. Try adding a side of crusty bread for a complete meal. For wine, a light white, like Sauvignon Blanc, is perfect. It balances the salad's earthiness. A light red, like Pinot Noir, also works well for those who prefer red wine. Make your salad look great by plating it artfully. Use a large, shallow bowl to show off the colors. Arrange beet slices on top in a circular pattern. Sprinkle extra walnuts and goat cheese for a beautiful finish. Add fresh herbs like thyme or parsley for color and a burst of flavor. This adds texture and makes the dish pop. For the full recipe, check the Beet-tastic Goat Cheese Garden Salad. {{image_2}} You can change your salad with fresh, seasonal ingredients. In winter, try using kale or radicchio. These greens add a nice crunch and a bright color. In the fall, pears bring sweetness. They pair well with the earthy beets and tangy goat cheese. You can slice them thin and scatter them on top. This adds flavor and makes your salad look pretty. Switch up the dressing to give your salad a new twist. A citrus vinaigrette brightens the flavors. To make it, mix orange juice, lemon juice, olive oil, and a bit of honey. You can also try a yogurt-based dressing. Just mix plain yogurt with some lemon juice and herbs. For a touch of sweetness, add a splash of maple syrup to any dressing. This gives your salad a warm, inviting taste. If you want a vegan option, it's easy to swap out the goat cheese. Try using cashew cheese or almond feta. These plant-based choices have great flavor and creamy texture. To make the salad fully vegan, skip the cheese and use a simple vinaigrette. Just mix olive oil, vinegar, salt, and pepper. This keeps the salad fresh and light. Enjoy your beet salad in any style you love! For the Full Recipe, check out the details above. To keep your roasted beet and goat cheese salad fresh, store ingredients separately. This prevents sogginess in the greens. Use airtight containers for each component. A glass container works well for beets. For salad greens, use a breathable bag or container to maintain crispness. Keep the dressing in a small jar to prevent it from soaking into the salad. Roasted beets can last up to one week in the fridge. Salad greens usually stay fresh for about three to five days. Check the beets for any signs of spoilage, like a foul smell or slimy texture. For greens, any wilting or discoloration indicates they are no longer good to eat. I recommend serving this salad cold for the best taste. If you prefer warm beets, reheat them gently. Place beets in a microwave-safe dish and cover with a damp paper towel. Heat in short bursts, around 30 seconds, checking often. This way, you maintain their soft texture without overcooking them. Yes, you can use canned beets. They save time and are easy to use. However, fresh beets taste better and have a firmer texture. Canned beets are softer and may have added sugar or salt. If you choose canned, rinse them to reduce sodium. Fresh beets offer more flavor and nutrients, making them a top choice for your salad. Yes, you can prep this salad in steps. Roast the beets a day before and store them in the fridge. Prepare the dressing ahead of time, too. Keep the greens, cheese, and nuts separate until you are ready to serve. This keeps everything fresh and crisp. Toss it all together just before serving for the best taste. If you don’t have goat cheese, try these options: - Feta cheese for a tangy flavor. - Blue cheese for a bold taste. - Ricotta for a creamy texture. - Parmesan for a nutty finish. These cheeses pair well with beets and greens. Each adds a unique touch to your salad, so feel free to experiment! For the full recipe, check out the Beet-tastic Goat Cheese Garden Salad. This blog post covers how to make a delicious beet salad. We discussed the ingredients you need and how to prepare them. I shared tips for roasting beets, making a simple dressing, and assembling the salad. We explored variations and storage tips, too. Enjoy crafting this salad your way. Feel free to experiment and make it your own. With fresh ingredients and thoughtful presentation, each bite will be a delight. Let's celebrate healthy eating and the joy of cooking!

25. Roasted Beet and Goat Cheese Salad

Delight your taste buds with this Beet-tastic Goat Cheese Garden Salad, packed with vibrant flavors and textures! This easy-to-make recipe features roasted beets, creamy goat cheese, crunchy walnuts, and sweet dried cranberries, all tossed in a zesty balsamic dressing. Perfect for a light lunch or a dinner side, this salad will impress your guests. Click to explore the full recipe and make your meal more colorful and delicious!
Print Recipe Pin Recipe

Ingredients
  

4 medium beets, scrubbed and trimmed

4 cups mixed salad greens (arugula, spinach, and kale)

1 cup goat cheese, crumbled

1/2 cup walnuts, toasted and roughly chopped

1/4 cup dried cranberries

2 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh herbs for garnish (e.g., thyme or parsley)

Instructions
 

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil, sealing them tightly. Place them on a baking tray and roast in the oven for 45-60 minutes or until a knife can easily pierce through the beets.

    Once the beets are done, allow them to cool slightly before peeling the skin off (it should come off easily). Slice the beets into wedges or rounds and set aside.

      In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined to create a dressing.

        In a large bowl, combine the mixed salad greens, roasted beet slices, crumbled goat cheese, toasted walnuts, and dried cranberries.

          Drizzle the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.

            Serve immediately, garnished with fresh herbs for an extra touch of flavor.

              Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4

                - Presentation Tips: Plate the salad in a large shallow bowl, arranging the beet slices artfully on top, sprinkling extra walnuts and goat cheese, and adding a few fresh herbs for a pop of color.