I tried a version of this Golden Beet & Goat Cheese Salad in a restaurant and it blew me away! I was in love with roasted beets after this. This recipe makes the most of the beautiful pairing that is beets & goat cheese.
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Golden Beets vs. Other Beets
This recipe calls for golden beets because I prefer the more delicate flavor they bring to this beet salad. Although this recipe works with all colors of beets, golden beets have a more mild and less sweet flavor than pink or red beets.
Feel free to use a combination of different colored beets to reflect your flavor preference.
Why You Should Make this Recipe
This beet salad recipe is ideal if you’re not usually inspired by salad, and are looking for a unique and delicious option. I think an amazing salad can be the main event – and this one has been a long-time favorite of mine!
The secret to a great beet salad is combining flavors and textures that work: the heroes of this recipe are the roasted golden beets, which taste great with the crumbled goat cheese and a simple dressing of olive oil, balsamic vinegar, and Dijon mustard.
It’s fresh yet rich, and the roasted beet/goat cheese combination is one you’ll want to repeat in other recipes!
Ingredients and Substitutions
golden beets – You can peel your beets before or after you roast them. I prefer to peel them after because the peel slides right off.
red onion – the bite of red onions is perfect with the beets.
head of lettuce – romaine lettuce works well for this.
How to Make this Recipe
Roasting the Beets
First, trim the top and bottom of the beets. Next, place them on a sheet of aluminum foil. Then, lightly coat in olive or avocado oil. Finally, wrap the beets in the foil, sealing them like a parcel. Roast at 400F for 35-55 minutes, depending on the size of your beets.
You can check them by carefully opening the foil parcel and piercing them with a fork or knife. If it pierces easily, they are ready. You do not want the beets to be mushy, but you want them to be tender.
The Beet Salad
Whisk together the olive oil, balsamic vinegar, mustard, salt, and pepper in a large bowl. Mix in the greens, then add the beets, onion, and goat cheese.
This recipe calls for golden beets because I prefer the more delicate flavor they bring to this beet salad. Although this recipe works with all colors of beets, golden beets have a more mild and less sweet flavor than pink & red beets.
More Salad Recipes
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Golden Beet & Goat Cheese Salad
Print Recipe SaveIngredients
- 3 multi-colored beets medium, roasted and cubed (see recipe below)
- ½ red onion peeled and sliced on a mandolin (or very thin)
- 1 head of lettuce large
- 8 oz. goat cheese
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- salt and pepper
Instructions
- Roasted beets: If you are roasting your own beets, trim the stem, drizzle with olive oil, wrap in foil, and bake at 400 for 35-55 minutes, depending on the size of the beets*. Then allow to cool and peel.
- Whisk together the olive oil, balsamic vinegar, mustard, salt, and pepper in a large bowl. Mix with the greens.
- Add the onion, cubed beets, and goat cheese to the greens. Toss and enjoy!
On in PBS TV cooking, the recipe adds some toasted walnuts. It perfectly completes the salad.