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Overhead view of beet and goat cheese salad in a glass bowl with chopped walnuts and mixed greens.

Roasted Beet and Goat Cheese Salad

This beet salad with goat cheese is fresh, vibrant, and easy to prepare. Roasted beets, creamy goat cheese, and crunchy walnuts come together with a simple vinaigrette for a stunning side or light lunch.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

Ingredients

For the Salad:

  • 1 large beet peeled and thinly sliced
  • 1 tablespoon olive oil
  • 4 cups mixed salad greens
  • ½ cup goat cheese crumbled
  • ¼ cup walnuts chopped and lightly toasted

For the Dressing:

  • 2 tablespoons red wine vinaigrette
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 400℉. Arrange beet slices on a parchment-lined baking sheet and drizzle with olive oil. Roast for 20-25 minutes, flipping once halfway through, until tender and lightly caramelized. Let cool slightly.
  • In a large bowl, combine the mixed greens, roasted beet slices, crumbled goat cheese, and chopped walnuts.
  • Drizzle with vinaigrette, season with salt and pepper, and toss gently to combine. Serve immediately.

Notes

  • Use red or golden beets; both work beautifully here.
  • Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant.
  • You can add orange segments or a drizzle of honey for an added flavor.

Nutrition

Calories: 225kcal | Carbohydrates: 9g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 168mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 771IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg
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