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Roasted Beet Salad

Section: Fresh and Vibrant Salad Recipes

This roasted beet salad brings together earthy, sweet beets with creamy goat cheese, crunchy walnuts, and a bright honey-Dijon vinaigrette. It’s a dish that looks elegant enough for dinner parties yet comes together quickly with the help of ready-to-use beets. The combination of textures and flavors makes every bite refreshing and satisfying. Serve it as a side with simple grilled meats or elevate it into a main by topping with salmon, steak, or chicken. Flexible and full of contrast, it’s a crowd-pleasing salad that’s easy to love.

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Published By Ioana
Updated on Sat, 16 Aug 2025 12:52:30 GMT
A plate of roasted beet salad with goat cheese, walnuts, and honey-Dijon vinaigrette. Bookmark
A plate of roasted beet salad with goat cheese, walnuts, and honey-Dijon vinaigrette. | ioanacooks.com

This roasted beet salad with goat cheese, walnuts, and a honey-Dijon vinaigrette is a delightful combination of earthy, sweet, creamy, and crunchy flavors. It works beautifully as a side or can be elevated into a main course by adding grilled chicken, salmon, or steak. I first served this at a dinner party, and everyone kept asking for the recipe the next day.

Ingredients

  • Honey: adds a subtle sweetness and helps balance the tang of the vinaigrette
  • Dijon mustard: provides a gentle zing and helps emulsify the dressing
  • Red wine vinegar: adds brightness and acidity
  • Shallots: give a mild onion flavor without overpowering the salad
  • Vegetable oil: neutral base for the vinaigrette so the flavors shine
  • Mixed greens: tender base for the salad; baby spinach and arugula are my favorites
  • Roasted beets: earthy and sweet, either store-bought or home-roasted for extra depth
  • Walnuts: crunchy texture that contrasts beautifully with creamy cheese
  • Goat cheese: creamy and tangy, pairs perfectly with beets and walnuts

Step-by-Step Instructions

Make the Vinaigrette:
In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, minced shallots, salt, and pepper. Gradually add the vegetable oil while whisking constantly until the dressing is smooth and emulsified. Taste and adjust seasoning if needed
Toss the Greens:
Place the mixed greens in a large bowl and drizzle with half of the vinaigrette. Toss gently to coat evenly
Assemble the Salad:
Arrange the dressed greens on a platter or individual plates. Top with roasted beet wedges, chopped walnuts, and crumbled goat cheese. Add remaining vinaigrette as desired
Serve Immediately:
Add the beets last to prevent the greens from turning pink. Serve the salad fresh for best texture and flavor
A salad with beets, goat cheese, walnuts, and honey-Dijon vinaigrette. Bookmark
A salad with beets, goat cheese, walnuts, and honey-Dijon vinaigrette. | ioanacooks.com

Storage Tips

Store leftover vinaigrette in a sealed container in the refrigerator for up to five days. Keep greens separate and assemble the salad just before serving to avoid sogginess

Ingredient Substitutions

Swap walnuts for pecans or pistachios for a different nutty flavor

Replace goat cheese with blue cheese or feta for a sharper taste

Try apples or strawberries instead of beets for a fresh twist

Serving Suggestions

Pair with grilled chicken, salmon, or steak to make it a hearty main dish

Serve as a side salad with roasted vegetables or a light pasta meal

Add toasted seeds or dried cranberries for extra texture and sweetness

A salad with beets, walnuts, and goat cheese. Bookmark
A salad with beets, walnuts, and goat cheese. | ioanacooks.com

Cultural Context

Beets have been enjoyed in European cuisines for centuries and are celebrated for their earthy flavor and vibrant color. Combining them with goat cheese and nuts is a modern twist that balances flavors and textures beautifully

Frequently Asked Questions About Recipes

→ Can I use store-bought beets?

Yes, vacuum-packed roasted beets work wonderfully and save time while still delivering great flavor.

→ What greens work best in this salad?

Baby spinach and arugula are favorites, but any tender mixed greens will pair nicely with the dressing and toppings.

→ How can I make this salad a main dish?

Add grilled chicken, salmon, or sliced steak for extra protein and a more substantial meal.

→ Can I substitute the goat cheese?

Yes, blue cheese or feta both work well and bring their own distinctive flavors.

→ How do I keep the salad from turning pink?

Add the beets last when plating so their juices don’t bleed into the greens and cheese.

→ How far ahead can I make the vinaigrette?

The honey-Dijon vinaigrette can be prepared up to 4 days in advance and kept in the fridge. Shake well before serving.

Roasted Beet Salad

A colorful salad with roasted beets, goat cheese, walnuts, and honey-Dijon vinaigrette.

Time Needed to Prep
20 minutes
Cooking Duration
~
Overall Time
20 minutes
Published By: Ioana

Category of Recipe: Salads

Preparation Difficulty: Easy to Make

Type of Cuisine: American

Number of Portions: 7 How Many It Serves

Dietary Preferences: Low-Carb Friendly, Made for Vegetarians, No Gluten

Ingredients You'll Need

→ Honey-Dijon Vinaigrette

Ingredient 01 2 tablespoons honey
Ingredient 02 1½ tablespoons Dijon mustard
Ingredient 03 3 tablespoons red wine vinegar
Ingredient 04 1½ tablespoons minced shallots
Ingredient 05 ½ teaspoon salt
Ingredient 06 ¼ teaspoon ground black pepper
Ingredient 07 ¼ cup plus 2 tablespoons vegetable oil

→ Salad Components

Ingredient 08 10 ounces mixed greens
Ingredient 09 ½ lb vacuum-packed roasted beets, cut into wedges
Ingredient 10 ½ cup walnuts, coarsely chopped
Ingredient 11 3 ounces goat cheese

Steps to Follow

Step 01

In a small bowl, whisk together honey, Dijon mustard, red wine vinegar, minced shallots, salt and pepper until well combined.

Step 02

While whisking constantly, slowly add vegetable oil in a steady stream until dressing is emulsified. Alternatively, combine all ingredients in a jar, cover with lid, and shake vigorously to blend.

Step 03

Taste vinaigrette and adjust seasoning as needed with additional salt or vinegar to preference.

Step 04

Place mixed greens in a large bowl, drizzle with half the vinaigrette and toss to combine. Add remaining vinaigrette as desired and toss again.

Step 05

Arrange dressed greens on a large platter or divide onto individual plates. Top with roasted beet wedges, chopped walnuts, and crumbled goat cheese. Serve immediately.

Extra Tips

  1. High-quality vacuum-packed roasted beets are available in most grocery produce sections and make preparation effortless
  2. Dress greens at the last minute to prevent wilting and sogginess
  3. Add beets last during assembly to prevent pink tinting of other ingredients
  4. Vinaigrette can be made up to 4 days ahead and stored refrigerated
  5. Transform into a main course by adding sliced steak, grilled chicken, or pan-seared salmon

Tools You'll Need

  • Small mixing bowl
  • Wire whisk
  • Large serving bowl
  • Large serving platter
  • Measuring cups and spoons

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy from goat cheese
  • Contains tree nuts from walnuts

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 242
  • Total Fat: 21 grams
  • Carbohydrate Amount: 11 grams
  • Protein Amount: 4 grams