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    Home » Recipes » Salad

    Golden Beet & Goat Cheese Salad

    Published: Nov 13, 2020 Modified: Nov 13, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE

    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.

    Salad with golden beets and goat cheese.

    Loving my octagonal serving dish? You can purchase it here!

    TABLE OF CONTENTS hide
    1 Golden Beets vs. Other Beets
    2 Why You Should Make this Recipe
    3 How to Make this Recipe
    4 Roasted Beet FAQs
    5 More Salads
    6 Golden Beet & Goat Cheese Salad

    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.

    Roasting beets in foil.

    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

    Do you peel the beets before or after you roast them?

    You can peel your beets before or after you roast them. I prefer to peel them after because the peel slides right off.

    How do you know they are done cooking?

    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.

    Do the different colored beets taste different?

    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.

    More Salads

    Check out all my healthy delicious salad recipes here.

    • Creamy Basil Citrus Dressing
    • Herb Salad with Pomegranate Miso Dressing
    • Grapefruit Fennel Salad with Cactus Pear Vinaigrette
    • Roasted Radicchio & Persimmon Salad

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    Print Recipe
    5 from 9 votes

    Golden Beet & Goat Cheese Salad

    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.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Kosher, Vegetarian
    Servings: 4
    Calories: 251kcal
    Author: Candice

    Ingredients

    • 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

    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!

    Notes

    *You can check the done-ness of the beets 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.
    You can peel your beets before or after you roast them. I prefer to peel them after because the peel slides right off.
    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. Feel free to use a combination of different colored beets. However, I prefer to not only use red beets.

    Nutrition

    Calories: 251kcal | Carbohydrates: 9g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 273mg | Potassium: 244mg | Fiber: 2g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    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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    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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    Woman with a flower.

    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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