Why You’ll Love This Recipe
This salad is a stunning combination of simplicity and sophistication. The natural sweetness of beets pairs perfectly with the tangy creaminess of goat cheese, while the balsamic glaze ties everything together with rich acidity. It’s easy to make, naturally gluten-free, and can be served warm or cold. It’s also endlessly customizable—perfect for weeknight meals or dinner parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beets (red, golden, or a mix)
- Olive oil
- Salt
- Black pepper
- Goat cheese (crumbled)
- Arugula or mixed greens
- Walnuts or pecans (optional for crunch)
- Balsamic vinegar
- Honey or maple syrup (optional, for glaze)
Directions
- Preheat your oven to 400°F (200°C).
- Wash and trim the beets, then wrap each one in foil and roast for 45–60 minutes, or until fork-tender. Let them cool, then peel and slice or cube.
- While the beets are roasting, prepare the balsamic reduction. In a small saucepan, simmer balsamic vinegar (and a splash of honey or maple syrup if desired) over low heat until thickened and reduced by half. Let it cool.
- In a large bowl or platter, arrange arugula or mixed greens as the base.
- Top with roasted beets, crumbled goat cheese, and nuts if using.
- Drizzle with olive oil and the balsamic glaze. Season with salt and pepper to taste.
- Serve immediately, or chill briefly before serving.
Servings and timing
This recipe serves 4 people as a side or 2 as a main.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Variations
- Add orange segments for a citrusy, sweet contrast.
- Use feta or blue cheese instead of goat cheese for a sharper bite.
- Add quinoa or farro to make it a more filling salad.
- Use pickled beets for a quicker, tangier version.
- Try pistachios or almonds instead of walnuts for a different texture.
Storage/Reheating
Store leftover components separately in the refrigerator for up to 3 days.
If storing assembled, keep the dressing and nuts separate to maintain freshness and crunch.
This salad is best served cold or at room temperature and does not require reheating.
FAQs
Can I use pre-cooked beets?
Yes, store-bought steamed or vacuum-packed beets are a convenient option and work well in this recipe.
What type of goat cheese should I use?
Soft, fresh goat cheese is ideal for crumbling and gives a creamy, tangy flavor that complements the beets.
Can I make this salad ahead of time?
Yes. Roast the beets and make the balsamic glaze in advance. Assemble just before serving for best texture and appearance.
What greens work best?
Arugula adds a peppery bite, but you can also use spinach, baby kale, or mixed greens depending on your preference.
Is this salad vegetarian?
Yes, it’s vegetarian. Just ensure the goat cheese you use is made without animal rennet if that’s important to you.
How do I prevent the goat cheese from melting into the beets?
Let the beets cool slightly before assembling the salad. Warm beets can cause the cheese to melt into the dressing.
Can I add protein to this salad?
Yes, grilled chicken, lentils, or chickpeas are great additions to make it more filling.
What’s the best way to peel roasted beets?
Once cooled, you can rub the skins off with your hands or a paper towel. Wearing gloves helps avoid stained fingers.
Can I use a bottled balsamic glaze?
Yes, bottled balsamic glaze is a great time-saving option and works just as well in this salad.
Can I serve this salad warm?
Yes, it’s delicious warm with freshly roasted beets and a slightly softened goat cheese texture.
Conclusion
Beet Salad with Goat Cheese and Balsamic is a beautifully balanced dish that brings together earthy, creamy, and tangy elements in every bite. Whether you’re looking for a show-stopping appetizer or a satisfying, wholesome side, this salad is sure to impress. Its vibrant colors and fresh ingredients make it perfect year-round and easy to adapt to your own tastes.
PrintBeet Salad with Goat Cheese and Balsamic
Beet Salad with Goat Cheese and Balsamic is an elegant and flavorful dish made with earthy roasted beets, creamy goat cheese, fresh greens, and a rich balsamic glaze. It’s a beautiful, wholesome salad perfect as a side or light main course.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Salad
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium beets (red, golden, or mixed)
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 4 cups arugula or mixed greens
- 1/3 cup goat cheese, crumbled
- 1/4 cup walnuts or pecans (optional), toasted
- 1/2 cup balsamic vinegar
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim the beets. Wrap each beet in foil and roast on a baking sheet for 45–60 minutes, or until fork-tender.
- While the beets are roasting, make the balsamic glaze. Simmer balsamic vinegar (with honey or maple syrup if using) in a small saucepan over low heat until reduced by half. Let cool.
- Once the beets are cool enough to handle, peel the skins and slice or cube the beets.
- Arrange arugula or mixed greens on a serving platter or in a bowl.
- Top with roasted beets, crumbled goat cheese, and optional nuts.
- Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.
- Serve immediately or chill briefly before serving.
Notes
- Use pre-cooked or vacuum-packed beets for a quicker version.
- Let beets cool before assembling to prevent melting the goat cheese.
- Bottled balsamic glaze works as a time-saving alternative.
- Orange segments add a citrusy contrast.
- Toasted pistachios or almonds can replace walnuts for variation.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 8g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
