This vibrant beet salad with goat cheese and balsamic is a feast for the senses, combining earthy sweetness with creamy tanginess. Roasted beets offer a tender, caramelized bite, while crumbled goat cheese adds a luxurious, velvety contrast. A drizzle of rich balsamic glaze ties it all together, creating a harmony of flavors that’s both refreshing and indulgent. Perfect for a light lunch or elegant side dish, it’s as beautiful on the plate as it is delicious.
With just 15 minutes of prep and an hour of hands-off roasting, this recipe is surprisingly simple yet impressive. The interplay of textures—juicy beets, smooth cheese, and crisp greens—makes every bite exciting. Whether you’re hosting a dinner party or treating yourself, this salad is a surefire way to brighten your table and delight your taste buds.
Fresh and Flavorful Ingredients
- 4 to 5 medium beets (choose firm, fresh beets for best results)
- Extra-virgin olive oil, for drizzling
- 2 cups salad greens (arugula or spring mix work well)
- ½ shallot, thinly sliced
- ½ green apple, thinly sliced (substitute with pear if preferred)
- ¼ cup toasted walnuts (toast them for extra crunch)
- 2 ounces goat cheese, torn into small pieces (feta can be a substitute)
- Microgreens, optional (for added freshness and color)
- Balsamic Vinaigrette (store-bought or homemade)
- Flaky sea salt and freshly ground black pepper, to taste
Simple Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the beets: Wrap each beet in aluminum foil, drizzle generously with olive oil, and season with salt and pepper. Place them on a baking sheet.
- Roast the beets: Bake for 40 to 90 minutes, or until they are soft and fork-tender. (Smaller beets will cook faster.)
- Cool and peel: Remove the beets from the oven, unwrap the foil, and let them cool. Once cool, peel the skins by holding them under running water and sliding the skins off with your hands.
- Chill the beets: Refrigerate the peeled beets until ready to use.
- Slice the beets: Cut the beets into ¼-inch-thick rounds.
- Assemble the salad: In a large bowl or on a platter, layer the salad greens, shallots, apple slices, beet rounds, toasted walnuts, goat cheese, and microgreens (if using).
- Dress and season: Drizzle with balsamic vinaigrette and sprinkle with flaky sea salt and freshly ground black pepper.
- Serve immediately and enjoy!
Elevate Your Salad with Creative Toppings
While this beet salad is already a flavor powerhouse, you can take it up a notch with a few extra toppings. Try adding candied pecans for a sweet crunch, or sprinkle on some pomegranate seeds for a burst of color and tartness. A drizzle of honey or maple syrup can balance the tanginess of the balsamic vinaigrette beautifully.
Perfect Pairings for Your Beet Salad
This salad pairs wonderfully with a variety of dishes. Serve it alongside grilled chicken or roasted salmon for a complete meal. It also complements crusty bread or a warm butternut squash soup for a cozy, autumnal vibe. For a wine pairing, try a crisp Sauvignon Blanc or a light Pinot Noir.
Time-Saving Tips for Busy Cooks
If you’re short on time, consider using pre-cooked beets from the grocery store to skip the roasting step. You can also prep the salad components ahead of time—slice the shallots, apples, and cheese, and store them in separate containers in the fridge. Assemble everything just before serving to keep it fresh and vibrant.
How to Store and Enjoy Leftovers
This salad is best enjoyed fresh, but if you have leftovers, store the components separately to prevent sogginess. Keep the beets, greens, and vinaigrette in airtight containers in the fridge for up to 2 days. When ready to eat, toss everything together and add a fresh drizzle of vinaigrette for maximum flavor.
Recipe Variations to Mix It Up
Feel free to customize this salad to suit your taste. Swap the goat cheese for feta or blue cheese, or use pears instead of apples for a different sweetness. For a nut-free option, replace the walnuts with sunflower seeds or roasted chickpeas. The possibilities are endless!
Beet Salad with Goat Cheese and Balsamic
Ingredients
- 4 to 5 medium beets
- Extra-virgin olive oil, for drizzling
- 2 cups salad greens, arugula or spring mix
- ½ shallot, thinly sliced
- ½ green apple, thinly sliced
- ¼ cup toasted walnuts
- 2 ounces goat cheese, torn
- Microgreens, optional
- Balsamic Vinaigrette
- Flaky sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets.
- Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Let the beets cool and chill them in the fridge until ready to use.
- Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.