I invite you to try my Roasted Beet Goat Cheese Walnut Salad, where I reveal one unexpected step in the recipe that adds a clever twist.
I never expected a Roasted Beet Goat Cheese Walnut Salad to steal the show, but it did. I love when an Arugula Beet Goat Cheese Salad makes people curious; they pick at it like its a puzzle.
The earthy beets and tangy goat cheese sing together, and theres this crunchy walnut bite that keeps you thinking, wait what was that? Looks simple, yet every forkful feels like a tiny reveal.
I bring it when I want a reaction, not a compliment. Youll notice things on the second bite you missed the first time.
Ingredients
- Beets: Earthy sweet root, high in fiber and folate, provides nitrates that support circulation.
- And creamy goat cheese gives protein and calcium, melts into beets for silky richness.
- Walnuts add toasty crunch, rich in omega three fats and protein, bring hearty texture.
- Balsamic vinegar is sweet yet tangy, adds bright acidity and caramel like depth.
- Honey is a natural sweetener, balances the vinegar, a little goes far and adds floral notes.
- Peppery arugula or mixed greens add vitamins, crisp freshness and pleasant bitter contrast.
- Extra virgin olive oil gives mouthfeel and healthy monounsaturated fats, helps carry dressing flavors.
Ingredient Quantities
- 1 1/2 lb beets trimmed and scrubbed
- 1 to 2 tbsp olive oil for roasting
- 5 oz mixed salad greens or baby arugula
- 4 oz goat cheese, crumbled
- 3/4 cup walnuts, toasted and roughly chopped
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/3 cup extra virgin olive oil
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
How to Make this
1. Preheat oven to 400°F. Trim the beet tops and scrub the beets well, then toss them with 1 to 2 tbsp olive oil and a pinch of the 1/2 tsp kosher salt so they’re lightly coated.
2. Place beets on a rimmed baking sheet or wrap each in foil to keep them moist, roast 45 to 60 minutes until a knife slides in easily. Times vary with beet size so check at 45 minutes.
3. While beets roast, toast 3/4 cup walnuts in a dry skillet over medium, stirring, until fragrant and a little darker, about 5 to 7 minutes. Watch ’em closely so they don’t burn. Roughly chop and set aside.
4. Make the dressing: whisk together 3 tbsp balsamic vinegar, 1 tbsp honey, and 1 tsp Dijon mustard in a bowl. Add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then slowly whisk in 1/3 cup extra virgin olive oil until it emulsifies. Or put everything in a jar and shake it like crazy.
5. Let roasted beets cool enough to handle. Rub skins off with a paper towel or under running water (gloves help if you hate pink hands). Slice into 1/4 inch rounds or wedges, whichever looks nicer to you.
6. Put 5 oz mixed salad greens or baby arugula in a large bowl or on a serving platter. If the beets are still a bit warm it’s ok, warm beets taste great with greens.
7. Arrange the sliced beets over the greens, sprinkle the roughly chopped toasted walnuts on top, and crumble 4 oz goat cheese evenly over everything.
8. Drizzle the honey balsamic dressing over the salad — start with less, you can always add more — then gently toss or lift with tongs so the cheese doesn’t completely break up.
9. Taste and finish with a little extra kosher salt and freshly ground black pepper if needed. Tip: you can make the dressing and toast the nuts a day ahead, keep dressing sealed and walnuts in a container so everything stays fresh.
Equipment Needed
1. Oven, preheat to 400°F
2. Rimmed baking sheet or aluminum foil for roasting beets
3. Heavy skillet or frying pan for toasting walnuts
4. Mixing bowl and whisk, or a jar with a tight lid to shake the dressing
5. Chef’s knife and cutting board
6. Measuring cups and spoons, make sure theyre handy
7. Tongs or salad servers for gentle tossing
8. Paper towels or kitchen gloves to rub off beet skins
9. Large salad bowl or serving platter
FAQ
Roasted Beet Salad With Walnuts, Goat Cheese And Honey Balsamic Dressing Recipe Substitutions and Variations
- Beets: swap for golden beets or roasted carrots. Roast at the same temp, carrots may need 10 to 15 minutes more. Golden beets stain less and taste a bit sweeter.
- Goat cheese: use feta or fresh ricotta. Same weight works; feta gives a saltier tang, ricotta is milder and creamier so you’ll get a softer bite.
- Walnuts: sub toasted pecans, chopped pistachios, or roasted sunflower seeds for a nut free option. Toast the replacement the same way and chop roughly.
- Honey (in the dressing): use maple syrup or agave nectar 1:1. It’s a vegan swap, maple is earthier while agave is more neutral.
Pro Tips
1. Cut beets to roughly the same size so they cook evenly, or roast the big ones separate from the small ones; otherwise you’ll end up with some overcooked mush and some still hard, which is annoying.
2. Toast the walnuts until they smell nutty then cool them completely before chopping, and toss them with a tiny pinch of salt right after to lift the flavor — just watch closely, they go from perfect to burnt real fast.
3. Make the vinaigrette in a jar and shake it hard, or whisk by slowly drizzling the oil in, and always taste after you mix it because you may want a touch more honey or vinegar depending on how sweet your beets are.
4. Crumble cold goat cheese for neater bites, serve the beets slightly warm if you can, and wear gloves when handling raw beets unless you like pink hands that last for days.
Roasted Beet Salad With Walnuts, Goat Cheese And Honey Balsamic Dressing Recipe
I invite you to try my Roasted Beet Goat Cheese Walnut Salad, where I reveal one unexpected step in the recipe that adds a clever twist.
4
servings
535
kcal
Equipment: 1. Oven, preheat to 400°F
2. Rimmed baking sheet or aluminum foil for roasting beets
3. Heavy skillet or frying pan for toasting walnuts
4. Mixing bowl and whisk, or a jar with a tight lid to shake the dressing
5. Chef’s knife and cutting board
6. Measuring cups and spoons, make sure theyre handy
7. Tongs or salad servers for gentle tossing
8. Paper towels or kitchen gloves to rub off beet skins
9. Large salad bowl or serving platter
Ingredients
1 1/2 lb beets trimmed and scrubbed
1 to 2 tbsp olive oil for roasting
5 oz mixed salad greens or baby arugula
4 oz goat cheese, crumbled
3/4 cup walnuts, toasted and roughly chopped
3 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/3 cup extra virgin olive oil
1/2 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
Directions
- Preheat oven to 400°F. Trim the beet tops and scrub the beets well, then toss them with 1 to 2 tbsp olive oil and a pinch of the 1/2 tsp kosher salt so they're lightly coated.
- Place beets on a rimmed baking sheet or wrap each in foil to keep them moist, roast 45 to 60 minutes until a knife slides in easily. Times vary with beet size so check at 45 minutes.
- While beets roast, toast 3/4 cup walnuts in a dry skillet over medium, stirring, until fragrant and a little darker, about 5 to 7 minutes. Watch 'em closely so they don't burn. Roughly chop and set aside.
- Make the dressing: whisk together 3 tbsp balsamic vinegar, 1 tbsp honey, and 1 tsp Dijon mustard in a bowl. Add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then slowly whisk in 1/3 cup extra virgin olive oil until it emulsifies. Or put everything in a jar and shake it like crazy.
- Let roasted beets cool enough to handle. Rub skins off with a paper towel or under running water (gloves help if you hate pink hands). Slice into 1/4 inch rounds or wedges, whichever looks nicer to you.
- Put 5 oz mixed salad greens or baby arugula in a large bowl or on a serving platter. If the beets are still a bit warm it's ok, warm beets taste great with greens.
- Arrange the sliced beets over the greens, sprinkle the roughly chopped toasted walnuts on top, and crumble 4 oz goat cheese evenly over everything.
- Drizzle the honey balsamic dressing over the salad — start with less, you can always add more — then gently toss or lift with tongs so the cheese doesn't completely break up.
- Taste and finish with a little extra kosher salt and freshly ground black pepper if needed. Tip: you can make the dressing and toast the nuts a day ahead, keep dressing sealed and walnuts in a container so everything stays fresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 296g
- Total number of serves: 4
- Calories: 535kcal
- Fat: 44.5g
- Saturated Fat: 10.1g
- Trans Fat: 0g
- Polyunsaturated: 9.45g
- Monounsaturated: 20.06g
- Cholesterol: 28mg
- Sodium: 383mg
- Potassium: 761mg
- Carbohydrates: 25.5g
- Fiber: 6.8g
- Sugar: 17.9g
- Protein: 13.3g
- Vitamin A: 843IU
- Vitamin C: 14mg
- Calcium: 105mg
- Iron: 2.9mg
