Ever have one of those salads in a restaurant that just blows you away? The first time I tasted a roasted beet salad, I was in love. This recipe for golden beet & goat cheese salad is my version of the beautiful pairing beets & goat cheese make together.
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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 the pink & red beets.
Feel free to use a combination of different colored beets to reflect your own 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!
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 it 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.
Roasted Beet FAQs
You can peel your beets before or after you roast them. I prefer to peel them after because the peel slides right off.
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. Similar to the tenderness of broccoli.
Yes! The different colors of beets each have a different taste and sweetness. The golden beets have a more mild and less sweet flavor than the pink & red beets.
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Golden Beet & Goat Cheese Salad
- 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 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- salt and pepper
- 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!
This post was originally published in February of 2017 but was republished with new photos for roasting the beets, and FAQs in November of 2020.
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