Roasted Beet and Goat Cheese Salad
A colorful, flavor-packed beet salad with creamy goat cheese, crisp apple, crunchy walnuts, and a tangy balsamic vinaigrette. This elegant yet easy salad is perfect for meal prep or entertaining and offers a healthy mix of fiber, plant-based nutrients, and healthy fats.
Equipment
- 1 Baking Sheet – for roasting the beets
- 4 Sheets Aluminum Foil – to wrap the beets individually
- 1 Chef Knife – for slicing apples, shallots, and beets
- 1 Cutting Board – for prepping the vegetables and fruit
- 1 Salad Bowl – for assembling the salad
Ingredients
- 4 to 5 medium fresh beets
- 1 –2 tablespoons extra-virgin olive oil plus more for drizzling
- 2 cups mixed salad greens such as arugula or spring mix
- ½ medium shallot very thinly sliced
- ½ green apple thinly sliced into matchsticks or half-moons
- ¼ cup walnut halves toasted
- 2 ounces soft goat cheese crumbled or torn into small pieces
- Handful of microgreens optional, for garnish
- 3 –4 tablespoons balsamic vinaigrette to taste
- Pinch of flaky sea salt for finishing
- Freshly ground black pepper to taste
Instructions
- Roast the Beets to Deepen Flavor: Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off any leaves or stems. Wrap each beet individually in aluminum foil and drizzle with olive oil, along with a small pinch of salt and pepper inside each foil pouch. Arrange the wrapped beets on a baking sheet and roast for 40 to 90 minutes, depending on their size, until they are completely tender when pierced with a fork.
- Peel and Cool the Roasted Beets: Once the beets are roasted and cool enough to handle, unwrap them and gently peel off the skins. The skins should slip off easily using your hands under cold running water or with a clean kitchen towel. Transfer the peeled beets to the refrigerator and let them chill completely before slicing.
- Slice and Prepare the Salad Ingredients: Cut the cooled beets into ¼-inch thick rounds or wedges, depending on your preference. Meanwhile, prepare the rest of your salad ingredients: thinly slice the shallot and green apple, crumble the goat cheese, and toast the walnuts in a dry skillet over medium heat until fragrant, about 2–3 minutes.
- Assemble the Salad Beautifully: In a large serving bowl or platter, layer the salad greens as a base. Arrange the sliced beets evenly across the greens. Scatter the shallots, apple slices, toasted walnuts, and goat cheese crumbles over the top. Add microgreens, if using, for an extra fresh touch.
- Dress and Finish Before Serving: Drizzle the salad generously with balsamic vinaigrette. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper to taste. Serve immediately and enjoy the contrast of flavors and textures in every bite.
Notes
- Make Ahead Tips: You can roast and peel the beets up to 2 days in advance. Store them in an airtight container in the fridge until you’re ready to assemble the salad.
- Serving Temperature: This salad tastes best slightly chilled or at room temperature, allowing the flavors to mingle without being muted by cold.
- Vinaigrette Ideas: A classic balsamic vinaigrette works beautifully, but feel free to use a maple-Dijon or citrus vinaigrette for a twist.
- Nutritional Bonus: Beets are rich in antioxidants and fiber, walnuts add healthy omega-3s, and goat cheese provides protein with less saturated fat.
- Customization: Try adding roasted chickpeas for extra crunch and protein, or swap the green apple for pears when in season.
