Easy Beet and Goat Cheese Salad with Walnuts

This beet and goat cheese salad is fresh, colorful, and incredibly easy to throw together. Sweet roasted beets, creamy goat cheese, and crunchy walnuts come together with a simple vinaigrette for a salad that feels a little special without any extra work. It’s one of those recipes that looks impressive but is actually very low effort.

It works just as well for a quick weeknight dinner as it does for a holiday meal or dinner with friends. You can prep parts of it ahead of time, mix everything together right before serving, and call it done. Whether you serve it as a side or enjoy it on its own, this beet and goat cheese salad is always fresh, satisfying, and full of flavor.

Beet and Goat Cheese Salad at a Glance

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 2–4
• Skill Level: Easy

Why You’ll Love This Salad

• Big flavor, simple ingredients: Earthy roasted beets, tangy goat cheese, and a bold vinaigrette come together with very little effort.
• Perfect balance of textures: Tender beets, creamy cheese, and crunchy nuts make every bite interesting.
• Make-ahead friendly: Roast the beets and mix the dressing ahead of time, then toss everything together right before serving.
• Easy to customize: Swap the greens, nuts, cheese, or dressing based on what you have on hand.
• Works as a side or a meal: Serve it alongside chicken, steak, or salmon — or add protein and call it lunch.
• Naturally gluten-free: A great option for gatherings when you need something everyone can enjoy.

Ingredients You’ll Need

• 1 large beetroot, peeled and thinly sliced
• 4 cups mixed salad greens
• ½ cup crumbled goat cheese
• ¼ cup walnuts, chopped
• 2 tablespoons red vinaigrette
• 1 tablespoon olive oil
• Salt and pepper, to taste

How to Make Beet and Goat Cheese Salad

Set your oven to 400°F (200°C) and give it a few minutes to fully heat.

Arrange the thinly sliced beetroot in a single layer on a baking sheet. Drizzle with 1 tablespoon olive oil, then gently toss or brush the slices so they’re lightly coated.
Tip: Spread them out — overcrowding can cause steaming instead of roasting.

Place the baking sheet in the oven and roast for 20–25 minutes, flipping the slices halfway through if needed. The beetroot is ready when it’s fork-tender and lightly caramelized around the edges.

Transfer the roasted beetroot to a large salad bowl. Add the mixed salad greens, crumbled goat cheese, and chopped walnuts.

Drizzle 2 tablespoons red vinaigrette over the salad. Toss gently to combine, then season with salt and pepper to taste. Start light — you can always add more dressing if needed.

Serve immediately while the beetroot is slightly warm for the best flavor and texture. Enjoy your fresh, colorful beetroot goat cheese salad!

Dressings & Variations

• Balsamic: A classic pairing with beetroot and goat cheese, balsamic vinaigrette adds rich, slightly sweet depth and works especially well for fall and holiday meals.
• Maple Vinaigrette: Lightly sweet and cozy, maple vinaigrette balances the earthy beets and is perfect when serving this salad alongside roasted meats.
• Honey-Mustard: Tangy with a touch of sweetness, honey-mustard dressing brightens the greens and makes this salad feel hearty enough for lunch.
• Citrus Variants: Lemon or orange-based vinaigrettes add freshness and lift, making this version ideal for spring and summer.

Make-Ahead & Storage

• You can roast the beetroot slices up to 2 days in advance. Let them cool completely, then store in an airtight container in the refrigerator.
• For the freshest salad, store the roasted beetroot, mixed greens, goat cheese, and walnuts in separate containers until ready to serve.
• If the salad has already been dressed, add a small handful of fresh greens and a light extra drizzle of vinaigrette to revive it.
• Fully assembled leftovers will keep in the refrigerator for up to 24 hours, though the salad is best enjoyed fresh.

Meal Pairings & Serving Suggestions

• With grilled chicken: Serve alongside simple grilled or roasted chicken for an easy, well-balanced dinner.
• With salmon: Pair with baked or pan-seared salmon — the richness of the fish works beautifully with the tangy goat cheese.
• As a light lunch: Add extra goat cheese or a handful of walnuts to make it more filling on its own.
• Holiday side dish: A colorful, fresh addition to Thanksgiving, Christmas, or Easter tables that balances heavier mains.
• Potluck-friendly: Serve slightly chilled or at room temperature for gatherings and buffet-style meals.

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