Pin I discovered this salad by accident one summer when I had a bunch of overripe beets taking up fridge space and a wedge of goat cheese that needed using up. Standing in my kitchen on a warm afternoon, I tossed them together almost out of obligation, but the moment the sweet earthiness of the roasted beets met that tangy cheese, something clicked. It became the recipe I make whenever I want to feel like I'm eating something both simple and somehow special.
I remember making this for a dinner party where I'd vastly overestimated my cooking skills for the main course. The salad arrived first, golden and vibrant, and my guests started eating it before I'd even brought out the next dish. Nobody seemed to mind the delay, and that's when I realized sometimes the simplest dishes are the ones people actually remember.
Ingredients
- Medium beets, trimmed and scrubbed (3): Choose ones roughly the same size so they roast evenly; smaller beets stay more tender and sweet than giant ones.
- Goat cheese, crumbled (120 g or 4 oz): Let it sit on the counter for a few minutes before crumbling so it doesn't fight back, and buy it fresh, not the pre-crumbled kind if you can help it.
- Walnuts, roughly chopped (60 g or ½ cup): A quick toast in a dry pan wakes them up, bringing out a nuttiness that makes the whole salad taste more intentional.
- Mixed salad greens (120 g or 4 cups): Arugula adds peppery bite, spinach gives earthiness, spring mix keeps things neutral—pick whatever you have or love.
- Extra-virgin olive oil (3 tbsp): Don't waste your best oil here, but don't use the cheap stuff either; this one gets tasted directly.
- Balsamic vinegar (1½ tbsp): The quality matters more than the quantity; thick, dark, aged balsamic tastes like syrup and transforms the whole dressing.
- Dijon mustard (1 tsp): Acts as an emulsifier so the dressing doesn't separate, and adds a subtle sharpness that keeps the salad from feeling one-note.
- Honey (1 tsp): Balances the vinegar's tang and adds a whisper of sweetness that brings out the beets' natural flavor.
- Salt and freshly ground black pepper, to taste: Taste as you go; the dressing should make your taste buds sit up and pay attention.
Instructions
- Heat your oven and prep the beets:
- Preheat the oven to 200°C (400°F) and while it's warming, scrub your beets under cold water to remove any clinging soil. Wrap each one individually in foil—this traps the steam and makes them cook evenly and peel like they actually want to cooperate.
- Roast until they collapse:
- Place the foil packets on a baking sheet and slide them into the oven for 35–40 minutes, checking one by piercing it with a knife; when it slides through like butter, they're ready. Let them cool just long enough to handle, then peel away the skin under running water—it should slip off almost without effort, and your fingers will be stained a shade of purple you'll wear like a badge.
- Build the dressing while beets cool:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture stops looking separated and becomes smooth and glossy. This takes about thirty seconds of actual whisking, and you'll know it's right when a spoon dragged through it leaves a momentary trail.
- Compose your salad:
- Cut the cooled beets into wedges or bite-sized cubes, then scatter your greens across a bowl or platter and top with beets, crumbled goat cheese, and toasted walnuts in whatever pattern appeals to you. The arrangement matters less than making sure every forkful will have something from each element.
- Dress and serve:
- Drizzle the dressing over everything just before serving, either tossing it gently for a mixed salad or leaving it composed if you want your guests to admire it first. Either way, taste one bite before setting it down to make sure the balance feels right.
Pin There was one night when I made this salad and forgot to add the dressing, serving it completely naked to my family. Instead of complaining, they asked for the vinaigrette on the side and actually preferred to dress it themselves, adjusting the flavor to taste. It taught me that this salad is forgiving enough to work however you need it to.
Why the Beets Are the Star
Roasted beets transform from something earthy and slightly intimidating into something almost dessert-like, with a sweetness that's pure and natural. When they're still warm against the cold greens and cool cheese, you get this temperature contrast that makes every bite feel more textured and interesting. The earthiness is still there, grounding everything, but it's balanced by sweetness instead of overpowered by it.
The Goat Cheese Question
Goat cheese in a salad either feels like a luxury or a mistake, and I think it depends on the cheese being actually good. Crumbly, tangy, slightly crumbly goat cheese works magic here; creamy spreadable goat cheese gets lost. The crumbles stay distinct, adding little pockets of tartness that play off the beet sweetness like a conversation between two good friends who actually have things to say to each other.
Variations and Occasions
This salad shifts character depending on what you add or change, which is part of why it's become my go-to blueprint for entertaining. I've made it with candied walnuts for a sweeter angle, scattered pistachios when I wanted brightness, or added crumbled feta when goat cheese wasn't around. It even works as a warm salad if you dress the greens while the beets are still hot and let them soften just slightly.
- Toast the walnuts in a dry skillet for 2–3 minutes to deepen their flavor and add serious crunch.
- A splash of red wine vinegar instead of balsamic gives you a brighter, sharper edge if that's more your speed.
- Candied walnuts, crumbled feta, or toasted pumpkin seeds all work beautifully if you want to experiment without losing the essential character.
Pin This salad has quietly become one of those dishes I make when I want to feed people something that tastes thoughtful without requiring any actual drama in the kitchen. It's proof that sometimes the best meals come from having just a few good ingredients and knowing when to stop fussing with them.
Recipe FAQ
- → How do I roast beets properly?
Wrap each beet in foil and roast at 200°C (400°F) for 35-40 minutes until tender. Cool slightly before peeling and chopping.
- → Can I substitute goat cheese?
Yes, feta cheese can be used as a tangy alternative while maintaining a creamy texture.
- → What’s the best way to add crunch?
Lightly toasting walnuts in a dry skillet for 2-3 minutes intensifies their flavor and crunch.
- → How should I store leftovers?
Keep the salad refrigerated in an airtight container and add dressing just before serving to preserve freshness.
- → What wine pairs well with this salad?
Crisp Sauvignon Blanc or a light Pinot Noir complements the earthy and tangy flavors nicely.