Save Sweet roasted beets and tangy goat cheese find their perfect match in a fresh salad that celebrates color and texture. With crunchy walnuts and balsamic vinaigrette over mixed greens, this salad is a showstopper that never fails to impress guests or brighten up my weeknight table.
Every time I make this salad for family gatherings it disappears in minutes. Even my picky eater requests seconds because the combination is just that irresistible.
Ingredients
- Beets: roasted and sliced, select firm beets with deep color for the sweetest flavor
- Mixed greens: look for baby spring mix or a blend with both tender and crisp leaves
- Goat cheese: crumbled, go for a soft fresh log for the creamiest texture
- Walnuts: toasted, adds crunch and a nutty note, toast lightly to bring out their aroma
- Balsamic vinaigrette: choose a tangy dressing made with real balsamic for best results
Instructions
- Roast and Slice the Beets:
- Start by scrubbing the beets well under running water. Trim the tops and roots then wrap each beet in foil. Place on a baking sheet and roast in a hot oven until you can easily pierce them with a fork which usually takes about fifty minutes depending on size. Cool slightly, peel the skins gently by rubbing with paper towels. Slice the beets into rounds or wedges.
- Prepare the Greens and Dressing:
- Rinse the greens and spin them dry. In a large mixing bowl toss the greens gently with enough balsamic vinaigrette to lightly coat every leaf. This step ensures every bite tastes bright and balanced.
- Layer the Salad:
- Arrange the dressed greens on a large platter or individual plates. Scatter the roasted beet slices evenly over the greens. Sprinkle the crumbled goat cheese across so it catches on both the beets and the leafy greens.
- Add the Crunch:
- Top the salad with toasted walnuts making sure to distribute well for even texture. Consider breaking larger walnut pieces with your hands for better crunch in every forkful.
- Serve Immediately:
- Once everything is assembled serve the salad right away. Freshly combined salad ensures the greens stay crisp and the colors pop for the best presentation.
Save Walnuts are my favorite part because their toasty crunch pairs so well with the creamy goat cheese. I remember first tasting this salad at a friend’s garden party and have since made it for nearly every special occasion.
Storage Tips
Store leftovers in a covered container in the fridge for up to one day. Keep dressing and goat cheese separate until ready to serve to prevent sogginess.
Ingredient Substitutions
Swap walnuts for pecans or pistachios for a softer crunch. Try feta in place of goat cheese for a firmer bite. If you are out of mixed greens use arugula for extra pepperiness.
Serving Suggestions
Pair with grilled chicken or salmon to make it a hearty meal. Serve with crusty bread and a glass of chilled white wine for a light and refreshing lunch. This salad also works beautifully as a starter for a dinner party menu.
Cultural Touch
Beet salads are a classic component of many European cuisines especially Russian and French tables. This version draws inspiration from Provençal markets where fresh goat cheese and sweet beets take center stage.
Seasonal Adaptations
Roast golden or striped beets for a colorful twist. Add thin slices of fresh apple or pear for fall. Top with pomegranate seeds in the winter for a burst of tartness.
Success Stories
My friend who claimed to hate beets became a convert after trying this salad. Several readers have written to share that it quickly became their go to potluck contribution because it is so easy to scale up for a crowd.
Freezer Meal Conversion
You can roast and peel beets ahead and freeze them in slices for month long storage. Let them thaw completely and dry before using. Assemble the salad just before serving for best texture.
Save This beet and goat cheese salad delivers big flavors with little effort. Bright colors and irresistible textures make it a go-to for any meal or gathering.
Recipe FAQs
- → How do I roast beets for this salad?
Wrap beets in foil and bake at 400°F (200°C) for about 45 minutes until tender. Let cool, then peel and slice.
- → Can I substitute goat cheese with another cheese?
Yes, feta or blue cheese also pairs well with the flavors and texture of roasted beets and walnuts.
- → What type of greens work best?
Mixed salad greens, arugula, spinach, or baby kale all make delicious bases for this preparation.
- → How can I toast walnuts without burning them?
Spread walnuts in a dry skillet and toast over medium heat for 2-3 minutes, stirring frequently, until fragrant.
- → Is this salad served warm or cold?
The salad can be served warm if beets are freshly roasted, or at room temperature if using pre-roasted beets.