Description
This beet goat cheese salad blends rustic Southern roots with a modern twist—roasted beets, creamy goat cheese, toasted walnuts, and crisp greens, tossed in a tangy vinaigrette. Perfect warm or chilled, it’s a vibrant, nostalgic, yet trendy dish that delivers every time.
Ingredients
3 medium beets (red or golden)
4 oz goat cheese (crumbled)
5 cups greens (arugula, spinach, or mixed)
1/4 cup toasted walnuts
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp honey or maple syrup
Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F.
2. Scrub the beets clean, trim off stems, and wrap them individually in foil.
3. Roast for 35–40 minutes or until easily pierced with a knife.
4. Allow them to cool slightly, then peel using a paper towel.
5. Slice or cube the beets.
6. In a small jar, shake up balsamic vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
7. Toss your greens with just enough dressing to coat.
8. Plate the greens, top with beets, crumble goat cheese on top, and finish with toasted walnuts.
9. Optionally, twist fresh cracked pepper on top before serving.
Notes
Roast beets ahead and store them in the fridge for up to 4 days.
Add pears or citrus for a flavor twist.
Swap goat cheese with feta or gorgonzola for variation.
Keep components separate until serving for best texture and presentation.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Salad
- Method: Roasting
- Cuisine: Southern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: beet salad, goat cheese salad, easy lunch, Southern salad, trendy salad