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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.
Print Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Servings: 6 people
Course: Salad
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 4 medium beets
  • 5 –6 cups baby arugula or mixed spring greens
  • 4 oz goat cheese crumbled
  • ½ cup toasted walnuts or pecans
  • ¼ small red onion very thinly sliced
  • 2 tablespoons fresh parsley optional
  • Fresh cracked black pepper
  • Balsamic Honey Vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Method
 

  1. Roast the Beets
  2. Preheat oven to 400°F (200°C).
  3. Wash and trim the beets.
  4. Wrap each beet individually in aluminum foil.
  5. Place on a baking sheet and roast for 45–60 minutes, or until fork tender.
  6. Let cool slightly, then rub off the skins with a paper towel or your hands.
  7. Cut into wedges or bite-sized cubes.
  8. Toast the Walnuts
  9. Place walnuts in a dry skillet over medium heat.
  10. Cook for 3–5 minutes, stirring often, until lightly toasted and fragrant.
  11. Allow to cool.
  12. Make the Dressing
  13. Whisk together:
  14. Olive oil
  15. Balsamic vinegar
  16. Dijon mustard
  17. Honey
  18. Salt
  19. Pepper
  20. Set aside.
  21. Assemble the Salad
  22. On a large serving platter or salad bowl:
  23. Spread the arugula or mixed greens.
  24. Arrange the roasted beets over the greens.
  25. Sprinkle with goat cheese.
  26. Add toasted walnuts and sliced red onion.
  27. Garnish with parsley, if using.
  28. Finish
  29. Drizzle the balsamic honey vinaigrette over the salad just before serving.
  30. 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
Gal Pal Tip: For an extra-special touch, finish the salad with a light drizzle of balsamic glaze and a sprinkle of flaky sea salt just before serving. It adds a beautiful restaurant-quality finish that's sure to impress. 🥗💕