Why You’ll Love Beet Salad with Goat Cheese and Balsamic Recipe

The combination of roasted beets and creamy goat cheese creates a wonderful contrast of texture and flavor.
It’s visually striking, with colorful beets and fresh greens, making it great for entertaining or a holiday spread.
Many of the components (beets, dressing) can be prepared in advance, so assembly is quick and stress‑free when guests arrive.
The crisp apple and toasted walnuts add crunch and a hint of sweetness/nutty richness that balance the earthiness of the beets.
It works well for both lunch and dinner, or as a side dish alongside heartier mains.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 to 5 medium beets
Extra‑virgin olive oil, for drizzling
2 cups salad greens (arugula or spring mix)
½ shallot, thinly sliced
½ green apple, thinly sliced
¼ cup toasted walnuts
2 ounces goat cheese, torn
Microgreens, optional
Balsamic vinaigrette (homemade with olive oil, balsamic vinegar, a little maple syrup, garlic and mustard)
Flaky sea salt and freshly ground black pepper

Directions

Preheat your oven to 400°F (roughly 200°C). Wrap each beet individually in foil, drizzle with olive oil and season with a pinch of salt and pepper. Place on a baking sheet and roast for 40 to 90 minutes, depending on the size and freshness of the beets, until fork‑tender.
Remove from the oven, unwrap the foil, and allow the beets to cool. Once cool enough to handle, peel off the skins (running under water helps) and let them chill in the fridge if making ahead.
Slice the roasted beets into ¼‑inch (about 6 mm) thick rounds.
Assemble the salad by arranging your salad greens, then layering in the shallot slices, apple slices, beet slices, toasted walnuts, goat cheese and microgreens if using.
Drizzle the balsamic vinaigrette over the salad, season with flaky sea salt and freshly ground black pepper, and serve immediately.

Servings and timing

Serves: 4 people.
Prep time: about 15 minutes.
Cook (roast) time: about 1 hour (40 – 90 minutes depending on beet size).
Tip: You can roast the beets and prepare the dressing up to 2 days ahead of serving. Just before serving, assemble the salad.

Variations

Swap the goat cheese for feta or ricotta salata for a slightly different dairy flavor.
Use a mix of red and golden (or Chioggia) beets for extra color variation.
Instead of apples, you could use ripe pears or thinly sliced peaches (in season) for a softer sweet‑fruit note.
Replace walnuts with pecans or toasted almonds for a different nut crunch.
Add roasted beets’ greens (if available) sautéed and cooled for extra color and nutrients.
Make it vegan: omit the goat cheese and use a plant‑based cheese or silken tofu crumbles, and ensure the vinaigrette is vegan‑friendly.

Storage/Reheating

You can roast the beets ahead and store them in an airtight container in the fridge for up to 2 days before assembling.
The dressing can also be made ahead and kept refrigerated for up to 1 week.
Once assembled with salad greens, it’s best eaten right away since the greens will wilt and the nuts may soften.
If you have leftover roasted beets alone, you can store them in an airtight container in the fridge for up to 3 – 4 days. Re‑slice and use in salads or on sandwiches.

FAQs

What type of beets should I use?

You can use red, golden or Chioggia (pink‑striped) beets — all work well. For visual variety, mixing different colors is nice.

Do I have to roast the beets?

Roasting brings out a deeper sweetness and mellows their earthiness, but you could also boil or steam if necessary though you’ll lose some flavor depth.

Can I make the salad ahead of time?

Yes — roast the beets and make the vinaigrette ahead (up to 2 days). Assemble the salad just before serving so the greens stay crisp.

What kind of greens should I choose?

Arugula or a spring mix are recommended for a fresh and peppery base, but you can use spinach, mixed baby greens, or other tender greens.

Can I omit the goat cheese?

Yes. If you prefer no dairy, omit the goat cheese or substitute with a vegan cheese or simply leave it out. The salad will still be flavorful.

How do I toast the walnuts?

Place walnuts on a baking sheet and toast in a 350°F (≈ 180°C) oven for about 5 minutes, or toast in a dry skillet over low heat until aromatic. Let cool before adding to salad.

What if I don’t have flaky sea salt?

Regular sea salt or kosher salt can be used instead. Flaky sea salt adds a nice delicate crunch on top, but it’s not mandatory.

Can I add more vegetables or fruit?

Absolutely. Roasted carrots, cooked quinoa, roasted sweet potato chunks, or fresh seasonal fruit like pear or pomegranate seeds would complement nicely.

Is this salad meal‑worthy or a side dish?

It can work both ways: as a side dish paired with mains like pasta, risotto or roasted meat, and you could also bulk it up (add proteins like grilled chicken, chickpeas or salmon) to make it a main course salad.

How should I serve it and pair it with other dishes?

Because it’s fresh and slightly tangy, it’s a great contrast to heavier comfort foods or holiday mains. Serve alongside dishes like mashed potatoes, stuffing, roasted meat or hearty pasta to bring brightness to the meal.

Conclusion

This roasted beet salad with goat cheese and balsamic is a standout dish that brings elegant flavor, color and texture to your table. It’s easy enough for a weekday lunch yet striking enough for entertaining or holiday meals. With preparation that can be done ahead and quick assembly at the last minute, it’s a versatile and rewarding salad to keep in your recipe rotation.