Beet & Goat Cheese Salad

This beet and goat cheese salad is one of my all-time faves when it comes to salads that hit ALL the right notes—earthy, tangy, nutty, and just plain satisfying. The combination of sweet roasted beets with creamy goat cheese and crunchy walnuts, all tied together with a simple red vinaigrette, makes it the kind of dish that feels gourmet without being fussy. Seriously, I probably make this once a week.

Why You’ll Love Grilled Beet Salad

It’s a salad I love to whip up when I want something light but packed with flavor, especially when I’ve had a busy day. Plus, the roasting does all the hard work while you just sit back and wait for perfection.

Quick prep: Just roast the beetroot, toss the ingredients, and you're good to go—ready in about 30 minutes!

Minimal ingredients: Most of the ingredients are pantry staples or easy to grab from your local grocery store.

Customizable: You can swap in different nuts or greens to suit your taste, making it perfect for any occasion.

Perfect balance: The sweetness of the beets and the creaminess of the goat cheese pair perfectly with the crunch of walnuts.

Ingredients & Substitutions

To make this beet and goat cheese salad, you'll need beetroot, mixed salad greens, goat cheese, walnuts, red vinaigrette, olive oil, salt, and pepper.

• Beets: You can swap fresh beetroot for pre-cooked beets if you're short on time, just grill them lightly to get that roasted flavor.

• Greens: Feel free to use spinach, arugula, or whatever greens you prefer. It’s a flexible base.

• Walnuts: Pecans or almonds are great alternatives for a different crunch.

• Goat Cheese: Feta can work in a pinch, but goat cheese gives that creamy tanginess that's hard to beat.

How to make the best grilled beetroot goat cheese salad

Preheat the oven to 400°F (200°C).

Place the beet slices on a baking sheet and drizzle with olive oil. Roast in the oven for 20-25 minutes, or until tender.

In a large salad bowl, combine the mixed greens, roasted beet slices, crumbled goat cheese, and chopped walnuts.

Drizzle the red vinaigrette  over the salad and toss to combine with salt and pepper

Serve immediately and enjoy your delicious beet and goat cheese salad!

Top Tips

Roast the beets until tender: Don’t rush the roasting process—this is where all the sweetness and flavor intensify. Keep an eye on them towards the end to ensure they’re soft, but not mushy.

Cool the beets slightly: Once your beets are done roasting, let them cool for a few minutes before tossing them with the salad. This keeps the greens from wilting and ensures you get all the textures just right.

Toast the walnuts: A quick toast in a dry pan brings out the rich nuttiness of the walnuts. It’s an extra step, but it makes all the difference.

Don’t overdress the salad: A little vinaigrette goes a long way. Start small and toss as you go to avoid a soggy salad—this will keep everything light and fresh.

Serving Suggestions

This salad is great on its own, but here are some ideas to elevate it:

• Add grilled chicken or fish: A simple way to make this salad a complete meal.

• Pair with crusty bread: The perfect side to soak up the vinaigrette and add extra texture. Try any of these amazing breads

• Top with fresh berries: A pop of sweetness that pairs beautifully with the tangy goat cheese.

• Serve with a chilled white wine: A crisp, refreshing glass of Sauvignon Blanc complements the earthy beets and creamy cheese perfectly.