Goat Cheese and Beet Salad
This Goat Cheese and Beet Salad combines sweet roasted beets, creamy goat cheese, crunchy candied walnuts, and fresh mixed greens tossed with a homemade balsamic vinaigrette. I love serving this elegant yet easy salad for lunches, holiday dinners, and fresh family meals because every bite feels colorful, comforting, and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium beets
- 5 cups mixed salad greens
- 4 ounces goat cheese, crumbled
- 1/4 red onion, thinly sliced
- 1/2 cup candied walnuts
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- Wash and wrap each beet in foil.
- Roast the beets for 45 to 60 minutes until fork tender.
- Cool slightly, peel the skins, and slice the beets.
- Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper together in a bowl.
- Arrange the mixed greens on a large serving platter.
- Add roasted beet slices evenly over the greens.
- Sprinkle goat cheese and red onion across the salad.
- Top with candied walnuts.
- Drizzle dressing over the salad just before serving.
Notes
Roast the beets ahead of time for easier preparation. Store the dressing separately until serving to keep the greens fresh and crisp. Add sliced pears or apples for extra sweetness. Toast the walnuts lightly for even deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg