This beet salad is a vibrant mix of roasted beets, tangy goat cheese, and crunchy walnuts, all tossed together for a fresh and satisfying dish. It’s a delightful addition to any meal.
This salad recipe addresses issues of flavor imbalance and texture that often occur in vegetable dishes, offering vibrant taste and enjoyable crunch.
I’ve often faced the challenge of getting my family to enjoy beets, especially when they can have a rather earthy taste. This recipe makes those worries disappear as the roasting brings out their natural sweetness, creating a lovely contrast with the cheese and nuts.
I appreciate how this salad comes together in just 30 minutes and can be served warm or at room temperature. The crunchy texture of the walnuts and the creamy goat cheese give each bite an enjoyable experience you’re sure to love.
If you enjoy salads that are easy to create and delicious, you might also want to check out my simple roasted red onion and beet salad recipe.
Table of contents
Why You Will Love This Recipe
- Flavorful Contrast , The sweetness of roasted beets works beautifully with the tangy goat cheese, creating a delightful mix of tastes that keeps each bite exciting.
- Exciting Textures , With the soft, creamy cheese and crunchy walnuts, this salad offers a fun contrast that makes it a pleasure to eat.
- Quick Prep , With just 10 minutes of prep time, you can whip this salad together in no time, making it a great choice for busy days or spontaneous meals.
- Freshness That Lasts , The salad holds up well in the fridge for a couple of days, making it an excellent option for meal prep or enjoying leftovers.
Beet Salad with Goat Cheese and Walnuts
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: Roasting, Mixing
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A vibrant roasted red onion and beet salad with mixed greens, walnuts, and goat cheese, perfect for a light meal.
Ingredients
- 8 ounces (227 g) cooked beets, roasted and cut into bite-sized pieces
- ½ red onion, thinly sliced
- 6 to 8 ounces (170 to 227 g) mixed greens (such as arugula)
- ½ cup (60 g) walnuts or pecans, roughly chopped (raw or lightly toasted)
- 2 ounces (57 g) soft goat cheese, crumbled
- ¼ cup (60 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) balsamic vinegar (aged)
- 1 teaspoon (5 ml) Dijon mustard
- 1 tablespoon (21 g) honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Combine ¼ cup extra-virgin olive oil, 2 tablespoons aged balsamic vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, salt, and black pepper to taste in a jar with a tight-fitting lid. Secure the lid and shake vigorously until the dressing is creamy, emulsified, and smooth. This ensures the dressing will coat the salad evenly without separating.
- Step 2: Cut the cooked roasted beets into even, bite-sized chunks. Aim for uniformity to ensure consistent flavor absorption during marination and an attractive presentation.
- Step 3: In a bowl, combine the sliced beets and thinly sliced red onion. Drizzle about half of the prepared dressing over the vegetables. Toss gently to coat evenly, then let the mixture sit and marinate for approximately 5 minutes to allow the flavors to meld and the dressing to enhance the vegetables’ taste.
- Step 4: Place the mixed greens in a large serving bowl. Top with the marinated beets and onions. Sprinkle the roughly chopped walnuts or pecans evenly over the salad. Add the crumbled soft goat cheese on top, distributing it to cover the salad and provide creamy contrast.
- Step 5: Drizzle the remaining dressing over the assembled salad as needed. Toss gently to combine all ingredients without bruising the greens. Taste the salad and adjust seasoning with additional salt, pepper, or an extra teaspoon of honey if a sweeter balance is desired.
Notes
- Room Temperature: Store the beet salad in an airtight container at room temperature for up to 4 hours before serving to maintain texture and freshness.
- Refrigeration: Refrigerate in an airtight container for up to 3 days. Ensure the container is sealed well to preserve flavors and prevent drying out.
- Freezing: Place the salad in a freezer-safe container or bag and freeze for up to 1 month. Thaw in the refrigerator before serving; note texture may soften slightly after freezing.
- Roasting the beets brings out their natural sweetness and creates a tender texture that contrasts nicely with the crunchy walnuts and creamy goat cheese.
- If beets become mushy, reduce cooking time to steaming for about 8 minutes for tender but firm pieces.
- Shake the dressing jar for at least 30 seconds just before serving if the oil and vinegar separate to ensure a smooth emulsification.
- Add walnuts just before serving for maximum crunch. Toast lightly if desired, but watch carefully to avoid burning.
- If salad greens wilt too quickly, add them last before serving to keep the salad crisp and fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Ingredient Notes
- Beets: Choose firm, vibrant beets for a pop of color and sweetness. Roast them for a tender texture that pairs beautifully with the salad.
- Goat cheese: Opt for creamy, tangy goat cheese, which crumbles nicely and adds a rich flavor. Look for fresh varieties for the best taste.
- Walnuts: Use raw or lightly toasted walnuts for a satisfying crunch. Toasting enhances their flavor, so keep an eye on them to avoid burning.
- Olive oil: A good quality extra virgin olive oil is key for a flavorful dressing. It adds richness and depth to tie the salad together nicely.
- Balsamic vinegar: Choose aged balsamic for a sweeter, more complex flavor. This adds a nice tanginess that complements the sweetness of the beets.
- Arugula: Fresh arugula works well for a peppery bite that balances the sweetness of the beets. Look for vibrant, crisp leaves for optimal freshness.
- Honey: A drizzle of honey rounds out the flavors with sweetness. Use local honey for a unique twist and extra benefits.
- Beets: Choose firm, vibrant beets for a pop of color and sweetness. Roast them for a tender texture that pairs beautifully with the salad.
- Goat cheese: Opt for creamy, tangy goat cheese, which crumbles nicely and adds a rich flavor. Look for fresh varieties for the best taste.
- Walnuts: Use raw or lightly toasted walnuts for a satisfying crunch. Toasting enhances their flavor, so keep an eye on them to avoid burning.
- Olive oil: A good quality extra virgin olive oil is key for a flavorful dressing. It adds richness and depth to tie the salad together nicely.
- Balsamic vinegar: Choose aged balsamic for a sweeter, more complex flavor. This adds a nice tanginess that complements the sweetness of the beets.
- Arugula: Fresh arugula works well for a peppery bite that balances the sweetness of the beets. Look for vibrant, crisp leaves for optimal freshness.
- Honey: A drizzle of honey rounds out the flavors with sweetness. Use local honey for a unique twist and extra benefits.
Recipe Tips
- If the beets are overcooked and mushy, reduce steaming time to 8 minutes for tender yet firm results.
- When the dressing separates, shake the jar vigorously 30 seconds before serving to achieve a smooth consistency.
- If your salad greens wilt quickly, add them last, right before serving, to maintain freshness and crunch.
- When assembling the salad, sprinkle walnuts on top just before serving for maximum crunch and texture.
- If you find the salad too acidic, add an extra teaspoon of honey to the dressing after tasting for a subtle sweetness.
Serving Suggestions
Serve with mixed greens for a light meal or pair with quinoa for additional protein. Add roasted sweet potatoes or a grain salad for a nutritious twist.
Use to make a vegetable wrap or grain bowls. Add to roasted vegetable medleys for a hearty side dish.
Top with balsamic reduction or honey mustard dressing for added flavor. Serve with a sprinkle of fresh herbs or a drizzle of olive oil to finish.
Recipe variations
- You can use either roasted or steamed beets in this beet salad; roasting adds depth while steaming keeps it tender and mild in flavor.
- Add ¼ cup extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and 1 tablespoon honey to create a balanced dressing for the salad.
- Either walnuts or pecans work well for crunch; substitute with almonds if preferred, and consider pairing it with a simple vinaigrette from my Roasted Onions.
- If making for more people, double the ingredients; use 1 pound beets, 1 cup nuts, 4 ounces goat cheese, and ¼ cup plus 2 tablespoons dressing for 8 servings.
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How to Store?
To keep your beet salad fresh and delicious, follow these storage tips:
Room Temperature: Place beet salad in an airtight container and store at room temperature for up to 4 hours before serving to maintain texture.
Refrigeration: Store beet salad in an airtight container in the refrigerator for up to 3 days, ensuring it is sealed well to retain flavors.
Freezing: Transfer beet salad into a freezer-safe container or bag, freeze for up to 1 month. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
- Strawberry Shortcake
- Strawberry Shortcake Cake Roll
- Strawberry Crunch Cheesecake
- Strawberry Blondies
If you enjoyed this beet salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
