Beet and Goat Cheese
This Roasted Beet and Goat Cheese Salad is a vibrant, nutrient-packed dish that combines earthy sweetness with creamy tanginess. The roasted beets develop a deep, caramelized flavor that pairs perfectly with the creamy goat cheese and crunchy walnuts. It’s not just a salad—it’s a complete meal that satisfies both your taste buds and nutritional needs.
Our healthy roasted beet and goat cheese salad recipe with walnuts is designed to be both delicious and nourishing. Packed with antioxidants from the beets, healthy fats from walnuts, and protein from goat cheese, this salad supports heart health, brain function, and overall wellness. The simple balsamic vinaigrette ties all the flavors together without overwhelming them.
❤️ Why You’ll Love This Recipe
- 🍽️ Nutrient-Dense: Packed with vitamins, minerals, and antioxidants from beets, walnuts, and fresh greens
- ⏱️ Easy Preparation: Minimal hands-on time—most of the work happens in the oven
- ✨ Visually Stunning: The vibrant colors make this salad perfect for entertaining
- 👨👩👧👦 Versatile: Easily customizable for different dietary needs and preferences
Roasted Beet and Goat Cheese Salad
Ingredients
- 3 medium red beets (about 1 lb), peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon black pepper, divided
- 5 oz mixed salad greens (arugula, spinach, or spring mix)
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Place cubed beets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss to coat evenly, then spread in a single layer. Roast for 40-45 minutes until tender and slightly caramelized, stirring halfway through.
- While beets roast, prepare the dressing. In a small bowl, whisk together balsamic vinegar, remaining 1 tablespoon olive oil, honey or maple syrup, Dijon mustard, minced garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper until emulsified.
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool before roughly chopping.
- In a large salad bowl, arrange mixed greens. Top with roasted beets (allow them to cool slightly if desired), crumbled goat cheese, toasted walnuts, and thinly sliced red onion.
- Drizzle the prepared balsamic vinaigrette over the salad just before serving. Toss gently to combine, being careful not to break up the beets and goat cheese too much.
- Serve immediately while the beets are still slightly warm for the best flavor contrast in this healthy roasted beet and goat cheese salad recipe with walnuts.
💡 CHEF’S TIP: Wear disposable gloves when handling raw beets to prevent staining your hands. For extra flavor, add fresh herbs like thyme or rosemary to the beets before roasting. If preparing ahead, store dressing separately and assemble just before serving to keep greens crisp.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 285 kcal |
| Protein | 9 g |
| Carbohydrates | 18 g |
| Fat | 21 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 380 mg |
❓ Frequently Asked Questions
Can I use golden beets instead of red beets?
Absolutely! Golden beets work beautifully in this recipe and won’t stain other ingredients. They have a slightly milder, sweeter flavor than red beets. You can even use a combination of both for a stunning color contrast.
How can I make this salad vegan?
To make this healthy roasted beet and goat cheese salad recipe with walnuts vegan, simply substitute the goat cheese with a vegan cheese alternative or omit it entirely. Replace honey with maple syrup in the dressing. The salad will still be delicious with the roasted beets and walnuts providing plenty of flavor and texture.
Can I prepare components ahead of time?
Yes! Roast the beets up to 3 days in advance and store them refrigerated in an airtight container. Prepare the dressing up to 5 days ahead. Toast walnuts up to a week ahead. Assemble the salad just before serving to maintain optimal texture and freshness.
Conclusion
This Roasted Beet and Goat Cheese Salad is more than just a side dish—it’s a celebration of fresh, wholesome ingredients coming together in perfect harmony. The combination of sweet roasted beets, tangy goat cheese, crunchy walnuts, and peppery greens creates a symphony of flavors and textures that will delight your senses.
Our healthy roasted beet and goat cheese salad recipe with walnuts proves that eating well doesn’t mean sacrificing flavor. It’s a versatile dish that works equally well as a light lunch, elegant starter, or colorful side for dinner parties. The nutritional benefits are just as impressive as the taste, making this a recipe you’ll return to again and again.
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