This salad, featuring earthy beets, creamy goat cheese, crunchy walnuts, and a tangy vinaigrette, appears elegant yet is quick to prepare. By adding sliced steak, salmon, or chicken, it transforms into a stunning main dish.
My preferred dinner party salad is this beet salad recipe with goat cheese and walnuts. I cannot recall a time when I served it without a few guests requesting the recipe to take home. In the past, I would roast my own beets; however, high-quality vacuum-packed roasted beets, like Love Beets, are now readily available in the produce section of most grocery stores, simplifying the preparation of this salad.
Ensure that you dress the greens just before serving to prevent them from becoming soggy. If you wish to turn the salad into a complete meal, consider topping it with steak, grilled chicken, or pan-seared salmon.
For a variation, you can replace the beets with sliced apples or strawberries, substitute pecans or pistachios for walnuts, or switch the goat cheese for blue cheese or feta.
"Absolutely delicious 💯 The dressing is superb. I follow the recipe to the T, I’ve made this 3x already this week. YUM!"
Ingredients Required for Roasted Beet Salad with Honey-Dijon Vinaigrette:
beet salad ingredients
Dressing components (red wine vinegar, Dijon mustard, honey, shallots, salt, pepper, and vegetable oil): A vibrant vinaigrette that offers subtle sweetness and a hint of zing. I prefer using vegetable oil instead of olive oil in this case due to its more neutral taste.
Mixed greens: The foundation of the salad—my favorites are baby spinach and arugula, but any tender greens will suffice.
Roasted beets: Earthy, sweet, and colorful. I opt for vacuum-packed store-bought beets for convenience, but you can roast your own (refer to the recipe for instructions). They also store well in the refrigerator or freezer.
Walnuts and goat cheese: They provide crunch, tang, and creaminess—creating an irresistible contrast with the beets and greens.
Step-by-Step Instructions
Step 1: Prepare the vinaigrette base. In a small bowl, combine honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper, then whisk until well mixed.
vinegar, mustard, honey, shallot, and seasoning in bowl
Step 2: Incorporate the oil. While continuously whisking, gradually pour in the oil until the dressing becomes emulsified. (Alternatively, you can place all ingredients in a jar, seal it, and shake vigorously.) Gradually whisking in the oil or shaking the jar ensures a smooth dressing without the need for a blender.
adding oil to whisked vinegar mixture
Step 3: Sample and adjust. Taste the dressing and modify the seasoning as necessary—add a little more salt or a dash more vinegar, if desired. At this stage, the dressing can be refrigerated for up to 5 days; simply shake well before use.
vinaigrette for beet salad
Step 4: Combine the greens. Place the greens in a large bowl and mix with the vinaigrette. Arrange the greens on a serving platter or distribute onto individual plates, then garnish with walnuts, goat cheese, and beets. Add the beets last to prevent them from coloring the rest of the salad pink. Serve and enjoy!
roasted beet salad on platter
More Salads You May Like
- Kale, Apple and Pancetta Salad
- French Grated Carrot Salad with Lemon Dijon Vinaigrette
- Green Salad with Goat Cheese, Maple-Glazed Pecans & Maple Dijon Vinaigrette with Striped Linen Napkin
- Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
- Crispy Chickpea Power Greens Salad
INSTRUCTIONS
Take fresh beets and cut the leaves off (beet leaves are also edible and nutritious, they are said to taste good steamed, but I've never cooked them). Wash the beets in case there is some dry dirt stuck to them. Place the beets in a cooking pot with water and boil for 40 minutes to an hour. The larger your beetroots, the longer the cooking time.
How to cook beets..
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