Print

Beet Salad with Goat Cheese and Balsamic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Preheat oven to 400°F (200°C).
  2. Wash and trim the beets. Wrap each beet in foil and roast on a baking sheet for 45–60 minutes, or until fork-tender.
  3. 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.
  4. Once the beets are cool enough to handle, peel the skins and slice or cube the beets.
  5. Arrange arugula or mixed greens on a serving platter or in a bowl.
  6. Top with roasted beets, crumbled goat cheese, and optional nuts.
  7. Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.
  8. 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

Find it online: https://thefamilycooking.com/beet-salad-with-goat-cheese-and-balsamic/