Fall Salad Favorite- Roasted Beet with Goat Cheese
Looking for a healthy salad that is full of texture and flavors? This salad is the perfect fall salad if you like beets. The roasted beets teamed with goat cheese is always fan favorite. The dressing is great— it doesn’t separate and it’s nice and thick.
Elegant Beet and Goat Cheese Salad
This elegant salad is a beautiful combination of sweet roasted beets, creamy goat cheese, peppery arugula, crunchy toasted walnuts, and a tangy balsamic vinaigrette. It's perfect as a light lunch, holiday side dish, or impressive dinner party starter.
Ingredients
Method
- Roast the Beets
- Preheat oven to 400°F (200°C).
- Wash and trim the beets.
- Wrap each beet individually in aluminum foil.
- Place on a baking sheet and roast for 45–60 minutes, or until fork tender.
- Let cool slightly, then rub off the skins with a paper towel or your hands.
- Cut into wedges or bite-sized cubes.
- Toast the Walnuts
- Place walnuts in a dry skillet over medium heat.
- Cook for 3–5 minutes, stirring often, until lightly toasted and fragrant.
- Allow to cool.
- Make the Dressing
- Whisk together:
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Honey
- Salt
- Pepper
- Set aside.
- Assemble the Salad
- On a large serving platter or salad bowl:
- Spread the arugula or mixed greens.
- Arrange the roasted beets over the greens.
- Sprinkle with goat cheese.
- Add toasted walnuts and sliced red onion.
- Garnish with parsley, if using.
- Finish
- Drizzle the balsamic honey vinaigrette over the salad just before serving.
- Season with a little extra black pepper.
Notes
ptional Add-Ins
- Sliced avocado
- Fresh pear or apple slices
- Dried cranberries
- Pomegranate arils
- Candied pecans
- Pumpkin seeds
- Microgreens
Gal Pal Tips
- Roast the beets up to 3 days ahead and store them in the refrigerator.
- Wear gloves when peeling beets to prevent stained hands.
- For the best flavor, let the roasted beets cool before adding them to the greens.
- Add the dressing just before serving so the greens stay crisp.
Storage
- Salad (undressed): Refrigerate for up to 2 days.
- Roasted beets: Store separately for up to 5 days.
- Dressing: Refrigerate in a sealed jar for up to 1 week. Shake well before using.
Serving Suggestions
This salad pairs beautifully with:- Grilled chicken or salmon
- Roasted turkey
- Quiche
- Crusty artisan bread
- A glass of Sauvignon Blanc or Pinot Noir
