Roasted Beet & Goat Cheese Salad is a colorful and fresh dish that brings together sweet, tender roasted beets with creamy, tangy goat cheese. The combination of soft beets and smooth cheese makes every bite feel special and satisfying. A handful of greens and a simple dressing often complete this classic salad.
I love making this salad when I want something light but full of flavor. Roasting the beets brings out their natural sweetness, which pairs perfectly with the sharpness of the goat cheese. I usually toast a few walnuts and sprinkle them on top for a little crunch — it’s a small extra touch that makes a big difference.
This salad is great on its own as a lunch or paired alongside your favorite grilled chicken or fish for dinner. I like to serve it chilled or at room temperature, so the flavors have a chance to mingle. It’s a simple, elegant dish that always feels like a treat, even though it’s easy to make.
Key Ingredients & Substitutions
Beets: Roasting beets brings out their natural sweetness and softens their texture. I like using a mix of red and golden beets for a colorful salad. If you can’t find golden beets, red alone work just fine.
Goat Cheese: This cheese adds a creamy, slightly tangy flavor that balances the sweetness of beets. If goat cheese isn’t your favorite, feta or ricotta salata are good alternatives.
Greens: Baby spinach is mild and soft, but mixed greens or arugula can add a peppery bite if you prefer a little extra flavor.
Toasted Pecans: Nuts add crunch and a hint of richness. Pecans are traditional here, but walnuts or almonds make excellent swaps.
Basic Dressing: The combo of olive oil, balsamic vinegar, and honey keeps the salad light and bright. If you want, swap honey for maple syrup to keep it vegan-friendly.
How Do You Roast Beets Perfectly Every Time?
Roasting beets well is key to this salad. Here’s my simple step-by-step:
- Preheat oven to 400°F (200°C).
- Wrap each washed beet in foil to keep moisture in and prevent drying out.
- Roast for 45-60 minutes; test with a fork—when it slides in easily, they’re ready.
- Let them cool before peeling—skins slip off much easier when the beets aren’t hot.
This slow-roasting method brings out the mild sweetness and tenderness that make beets perfect for salads.
Equipment You’ll Need
- Baking sheet and aluminum foil – I use these to wrap and roast the beets easily without mess.
- Knife and cutting board – helpful for trimming beets and chopping into bite-sized pieces.
- Small skillet – perfect for toasting the pecans until fragrant and crunchy.
- Mixing bowls – for whisking the dressing and tossing the salad ingredients.
- Spoons and tongs – handy for mixing and serving the salad efficiently.
Flavor Variations & Add-Ins
- Swap goat cheese for feta or ricotta salata for a milder, creamier flavor.
- Add sliced avocado or orange segments for extra freshness and color.
- For a spicy kick, sprinkle some cracked black pepper or add a dash of hot sauce to the dressing.
- Try walnuts or almonds instead of pecans if you like a different crunch or flavor profile.
How to Make Roasted Beet & Goat Cheese Salad
Ingredients You’ll Need:
For The Salad:
- 3 medium beets (a mix of red and golden if possible)
- 4 cups fresh baby spinach or mixed greens
- 4 oz goat cheese, crumbled
- 1/3 cup pecans, roughly chopped
For The Dressing:
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prep and roughly 45-60 minutes to roast the beets. Once the beets cool, the assembly is quick and simple, making this recipe a great choice for a healthy and colorful meal.
Step-by-Step Instructions:
1. Roast the Beets:
Preheat your oven to 400°F (200°C). Wash the beets well, trim off the tops and roots, and wrap each beet in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until they are easily pierced with a fork.
2. Prepare the Beets:
Take the beets out of the oven and unwrap them. Let them cool enough to handle, then peel off the skins (they should come off easily). Cut the beets into wedges or bite-sized pieces.
3. Toast the Pecans:
While the beets roast, toast the pecans in a dry skillet over medium heat for about 3 to 5 minutes, until they become fragrant. Set them aside once done.
4. Make the Dressing:
In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
5. Toss and Serve:
In a large salad bowl, combine the baby spinach or mixed greens with the roasted beet pieces. Drizzle the dressing over and toss gently to coat. Plate the salad, then sprinkle goat cheese crumbles and toasted pecans on top. If you like, drizzle the remaining tablespoon of olive oil over the salad and add extra black pepper to taste. Serve immediately and enjoy your fresh and vibrant salad!
Can I Use Pre-Cooked or Canned Beets Instead of Roasting?
Yes, you can use pre-cooked or canned beets to save time! Just rinse and drain them well before cutting and adding to the salad. Keep in mind that roasting fresh beets adds extra sweetness and depth of flavor.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the greens fresh, consider storing the dressing separately and tossing the salad just before serving.
Can I Substitute Goat Cheese With Another Cheese?
Definitely! Feta or ricotta salata are great alternatives that offer a similar tangy and creamy texture. If you prefer a milder flavor, even cream cheese or blue cheese can be interesting options.
Is There a Vegan Option for This Salad?
Yes! Replace the goat cheese with a vegan cheese alternative or avocado slices for creaminess. Use maple syrup instead of honey in the dressing to keep it plant-based.