Pin It The first time I made this salad was for a dinner party where I completely forgot to buy a main course. I panicked, roasted whatever vegetables I had in the crisper drawer, and somehow this accidental combination became the most requested dish I make. The way the earthy sweetness of roasted beets plays against tangy goat cheese still feels like magic every time I serve it.
Last summer my neighbor stopped by while I was roasting beets and ended up staying for dinner. We ate this on the back porch as the sun went down, and she confessed she had always hated beets until that night. Now she makes it every week for her family, and I love how something so simple turned into a little tradition between us.
Ingredients
- 3 medium beets: Roasting concentrates their natural sugars and transforms them into something incredibly sweet and tender
- 120 g goat cheese: Room temperature cheese crumbles more beautifully and distributes better throughout the salad
- 60 g walnuts: Toasting them briefly brings out their natural oils and adds the most wonderful aroma to your kitchen
- 120 g mixed salad greens: A mix of peppery arugula and mild spinach creates better flavor depth than just one type of green
- 3 tbsp extra virgin olive oil: Use the good stuff here since the flavor really shines in such a simple dressing
- 1½ tbsp balsamic vinegar: Age adds complexity so grab a bottle that has been mellowing for a few years if you can
- 1 tsp Dijon mustard: This is the secret that makes the dressing cling to every single leaf
- 1 tsp honey: Just enough to round out the acidity without making the dressing taste like dessert
Instructions
- Roast the beets to perfection:
- Preheat your oven to 200°C then wrap each beet in foil like a little present. Roast for 35 to 40 minutes until a knife slides through them easily.
- Whisk up the magic dressing:
- Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk vigorously until it thickens and turns into something velvety and gorgeous.
- Compose the salad with love:
- Arrange your greens on a platter or in a wide bowl. Nestle the warm beet wedges among the leaves then scatter goat cheese and walnuts over the top.
- Finish with the dressing:
- Drizzle that balsamic vinaigrette over everything right before serving. Let guests toss it themselves at the table for that moment of anticipation.
Pin It My daughter started helping me make this when she was six and her job was crumbling the goat cheese. Now she is away at college but still texts me every time she makes it for her roommates. Something about this salad feels like home no matter where you are.
Make Ahead Magic
You can roast the beets up to three days in advance and keep them in the fridge. Actually they develop deeper flavor after sitting for a day. The dressing also keeps beautifully in a jar for a week just give it a good shake before using.
Seasonal Swaps
In fall try adding sliced pears or pomegranate seeds for extra festiveness. Winter calls for toasted pecans instead of walnuts. Spring is perfect with the addition of fresh mint or basil leaves torn into the mix.
Plating Like a Pro
I have learned that composed salads where ingredients are arranged in sections look more impressive than tossed ones. The key is leaving some edges exposed rather than burying everything under greens.
- Use a white platter for maximum color contrast with those vibrant beets
- Place the goat cheese in a line across the center rather than scattered everywhere
- Finish with a final crack of black pepper right at the table for drama
Pin It This salad taught me that simple ingredients treated with respect can become something extraordinary. Hope it brings as much joy to your table as it has to mine.
Your Questions Answered
- → How do I roast the beets properly?
Wrap each beet in foil and roast at 200°C (400°F) for 35–40 minutes until tender. Let cool before peeling and cutting.
- → Can I substitute walnuts with other nuts?
Yes, pecans work well as a substitute and can be lightly toasted for extra crunch.
- → What greens pair best with this dish?
Mixed salad greens like arugula, spinach, or spring mix complement the flavors and textures nicely.
- → How is the dressing made?
The dressing combines olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper whisked until emulsified.
- → Is there an alternative to goat cheese?
Feta cheese can be used instead of goat cheese for a different but equally creamy profile.