American
Roasted Beet Goat Cheese Salad
Oven-roasted beets pair with soft goat cheese, walnuts, and peppery greens. A simple balsamic dressing ties the sweet and tangy notes together.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Roasting concentrates beet sweetness without boiling them soft.
- Goat cheese melts slightly against warm beets.
- Walnuts add crunch that lettuce alone lacks.
- The salad works as a side or light main.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oven to 400°F.
- 2
Toss beet wedges with 1 tbsp olive oil, salt, and pepper on a sheet pan.
- 3
Roast 35 to 40 minutes until tender when pierced.
- 4
Whisk remaining olive oil, balsamic vinegar, and honey.
- 5
Place greens in a bowl and top with warm beets, goat cheese, and walnuts.
- 6
Drizzle dressing over the salad and toss lightly.
Pro tips
- Wear gloves when peeling beets to avoid stains.
- Roast beets ahead and chill if you prefer a cold salad.
- Toast walnuts 5 minutes in a dry pan for deeper flavor.
Easy substitutions
- goat cheese
- feta
- walnuts
- pecans
- mixed greens
- arugula
Storage and reheating
Storage
Keep components separate up to 3 days; assemble before eating.
Reheating
Warm beets only if desired; greens stay cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 360
- Protein
- 11 g
- Carbs
- 22 g
- Fat
- 27 g
- Fiber
- 6 g
Moderate · Oven · Vegetarian
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A half-sheet pan
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An instant-read thermometer
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