Roasted Beet and Goat Cheese Salad

This stunning roasted beet salad is perfect for a special occasion or dinner party. The combination of goat cheese and greens with crunchy almonds is delightful! It's simple and easy and everything can be prepped ahead of time.

Roasting your own beets is not only easy but also economical. Wrapping them, unpeeled, in tin foil then rubbing the skins off with paper towel creates less mess than other methods. Roasting also keeps in all the flavor and nutrients for a healthier and better tasting salad.

Ingredients and Substitutions

Please refer to the recipe card below for a full list of ingredients and quantities.

• Beets - Any colour beets will work with this recipe. You can also used store-bought pre-cooked beets although I recommend roasting your own for best flavour and nutritional value.
• Spring Mix - Arugula would make a delicious alternative and any of your favourite greens will work with this recipe.
• Goat cheese - I love the creamy texture of goat cheese for this salad but feta cheese would be a perfect alternative.
• Sliced almonds - Nuts provide a wonderful crunch to this salad. Many other toasted nuts would be great such as walnuts, pecans or pistachios. You can also opt out of nuts altogether and top with toasted pumpkin or sunflower seeds.
• Olive oil - Any healthy oil such as avocado or nut oils can be used instead.
• Honey - Maple syrup or sugar can be used instead of honey. If using sugar let the dressing sit for at least 20 minutes, and stir or shake again, to make sure the sugar has dissolved.
• Sherry vinegar - This is one of my favorite vinegars for salad dressings but apple cider, red or white wine vinegar, balsamic, or rice vinegar would also work.
• Dijon mustard - Grainy mustard or ½ a teaspoon of mustard powder can be substituted.
• Parsley is optional but is a nice finishing touch. Fresh dill would make a delicious substitute.

While the beets are roasting prepare the vinaigrette. Mix everything together in a bowl with a fork or whisk. Or you can put everything in a jar and shake vigorously.

Toast the almonds in a frying pan over low heat, stirring often, until golden brown.

Assemble by arranging greens on a serving platter. Slice beets and place slightly overlapping, in a single layer, on top of the greens. Drizzle beets with vinaigrette, top with crumbled goat cheese, toasted almonds and parsley, if using. Serve at room temperature.

What to serve with this salad

This beet salad is a perfect side to almost anything. Serve it for lunch all on it's own or with roasted butternut squash soup or this delicious carrot and lentil soup.

Or serve it for dinner alongside honey mustard chicken thighs, pork medallions in mushroom sauce, or braised short ribs.

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📖 Recipe

Beet and Goat Cheese Salad

A beautiful and easy salad that's full flavour and textures. Perfect for any special occasion or your next dinner party.

4.84 from 12 votes

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

Calories: 238kcal

Author: Andrea Mut

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Ingredients

• ▢ 6 medium-large beets about 1 kg/2 lbs, washed and stems removed
• ▢ 100 g goat’s cheese crumbled
• ▢ ¼ cup sliced almonds toasted
• ▢ 6 cups arugula or spring greens
• ▢ 1 tablespoon fresh parsley minced (optional)

Vinaigrette

• ▢ ¼ cup olive oil
• ▢ 2 tablespoon sherry vinegar or apple cider vinegar
• ▢ 2 teaspoon honey
• ▢ 1 teaspoon Dijon mustard
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper

Instructions

Roasting the beets

• Adjust oven rack to the middle position and preheat to 400 degrees F.
• Wrap beets separately in tin foil and place on a baking tray. Roast for 45 minutes to one hour or until beets are easily pierced with a paring knife.
• Once the beets are done, remove from oven and open each packet to let the steam escape. Let cool just enough so you can handle them as they are easier to peel while still warm. Using paper towels, rub the skins off and slice into 1 cm (½-inch) slices.

For the salad

• While the beets are roasting prepare the vinaigrette by whisking all the ingredients together in a bowl or shaking in a jar.
• Toast the almonds in a dry frying pan over medium heat. Shake the pan often, tossing them as they brown. Keep a close eye on them as they can burn easily. Transfer immediately to a cool plate or bowl to stop browning.
• Arrange greens on a platter then lay sliced beets on top. Top with pieces of goat’s cheese, toasted almonds, and parsley if using. Drizzle the dressing over the salad and serve.
• If making ahead, keep the components separate and assemble the salad shortly before serving.

Notes

STORAGE - Roasted beets will last in the fridge for up to 5 days. Peel them first and store in an airtight container. The vinaigrette can be stored in the fridge for 2 weeks. Let come to room temperature and whisk to bring it back together.

MAKE AHEAD - Roast and slice the beets, prepare the vinaigrette, and toast the almonds. Store separately until you are ready to assemble the salad.

NUTRITION FACTS - are an estimate only and made using an online calculator. 

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 404mg | Potassium: 614mg | Fiber: 5g | Sugar: 13g

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