Roasted Beet Salad With Goat Cheese

What Makes This Beet Salad So Irresistible

Here are all the reasons I’ve been making this salad on frequent repeat.

• So many textures and flavors. This beet salad with goat cheese tastes like a dream and it keeps your taste buds guessing with all the different textures and flavor profiles—sweet, earthy, creamy, and tangy. Ah-mazing!
• Easy to make. Once you’ve roasted the beets, it’s just a matter of mixing the dressing and assembling! You can cook the beets in advance to get a head start, too. (As an alternative, you could make these Instant Pot beets, which are also super fast.)
• A total crowd-pleaser. I brought this dish to a friend’s BBQ pool party and it was gone in seconds! People couldn’t get enough, and I know you won’t be able to either.

What You’ll Need

This is a simple salad, but you’ll be surprised how much flavor the short list of ingredients brings to the table. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Roasted Beet Salad:

• Spring mix – I’ve also made this salad with peppery arugula, which is delicious too!
• Red beets – A mix of red and yellow beets is also pretty.
• Goat cheese
• Chopped pecans – Almonds or walnuts would also work.

Shallot Vinaigrette:

• Shallot – If you can’t find shallots, the best substitute is minced yellow onion or red onion.
• Fresh parsley
• Dijon mustard
• Vinegar – I use a combination of red wine vinegar and balsamic vinegar.
• Olive oil
• Salt & pepper – Grind some additional pepper over the top of the salad before serving for some extra pop.

How to Make Roasted Beet Salad With Goat Cheese

Here’s a brief overview of the steps for making this beet salad. Scroll to the bottom of the post for the full recipe card.

• Roast the beets. Wrap each individual beet in foil and place them all in a baking dish. Bake in a 400ºF oven for 45 minutes to 1 hour, or until the beets are tender. Cool completely.
• Prep the beets. Peel off the stem and skin, then slice or cube the beets.

• Make the dressing. In a small bowl whisk together all of the dressing ingredients until they emulsify.
• Assemble. Toss the greens, beets, goat cheese, and nuts in a large bowl, then add the shallot vinaigrette.

Tips and Variation Ideas

These tips will help you make sure your beet salad turns out perfect!

• Roast the beets ahead of time. Roasting the beets in advance will save you a little prep time! You can store them in the refrigerator for up to 3 days before using them.  
• Use golden beets for less mess. If you don’t want the mess of dealing with red beets, golden beets are a great alternative and equally delicious!  
• Try different cheeses. Goat cheese is a classic pairing with beets, but feta cheese or blue cheese would also work well.

Serving Suggestions

This salad makes for a light side dish with Grilled Ribeye Steak, Mustard Crusted Pork Chops, or Garlic Parmesan Chicken Thighs. Or you can thinly slice steak and serve it over the beet salad to make it a meal.

How to Store Leftovers

This beet salad is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for 2 to 3 days if the dressing is stored separately, or up to a day if the salad is dressed.

More Salad Recipes

• Pear Walnut Salad
• Grilled Buffalo Chicken Salad
• Chicken Mango Avocado Salad
• Asian Chicken Mason Jar Salads
• Grilled Vegetable Orzo Pasta Salad