Save There's something almost magical about the moment you cut into a roasted beet and that deep crimson interior catches the light. I discovered this salad quite by accident one autumn when I had a bunch of beets from the farmers market and absolutely no idea what to do with them. A friend mentioned pairing them with goat cheese, and I was skeptical—until I tasted it. Now it's the salad I make when I want to feel like I'm eating something special without spending hours in the kitchen.
I made this for a dinner party last spring, and I'll never forget my neighbor asking for the recipe three times. She kept saying she'd never realized how much depth you could get from something this simple. That's when I knew this wasn't just a salad I liked—it was something worth sharing and perfecting.
Ingredients
- Beets: Three medium ones are the backbone here—look for ones that feel firm without soft spots, and don't peel them before roasting; the skin protects all that sweet earthiness.
- Goat cheese: The tanginess cuts through the beet's sweetness like nothing else can; buy it fresh and crumble it yourself if you can.
- Walnuts: A quick toast in a dry skillet wakes them up, but they're also delicious raw if you're in a hurry.
- Mixed salad greens: Arugula brings a peppery bite, spinach adds substance, and spring mix is your safe choice if you're unsure.
- Extra-virgin olive oil: This is where quality matters; use something you'd actually taste on bread.
- Balsamic vinegar: The depth of good balsamic makes the dressing shine, so don't reach for the cheapest bottle.
- Dijon mustard: It acts as an emulsifier and adds a subtle sophistication to the dressing.
- Honey: Just a touch balances the vinegar's sharpness and echoes the beets' natural sweetness.
Instructions
- Prep and roast your beets:
- Preheat your oven to 200°C (400°F) and wrap each beet tightly in foil—this traps the steam and keeps them moist. Roast for 35 to 40 minutes, until a knife slides through like warm butter.
- Cool and peel:
- Once they're cool enough to handle, the skin slips off almost effortlessly under cool running water. Cut them into wedges or cubes, depending on your mood.
- Whisk the dressing:
- In a small bowl, whisk together the oil, vinegar, mustard, and honey until it emulsifies into something silky and cohesive. Taste it and adjust the salt and pepper.
- Build your salad:
- Layer the greens first, then scatter the warm beets, crumbled goat cheese, and walnuts on top. This way everything stays separate until you're ready to eat, so the greens don't wilt.
- Dress and serve:
- Drizzle the dressing over just before eating, or serve it on the side if you prefer a composed presentation where each element stays distinct.
Save I'll always remember serving this to my sister, who usually sticks to plain Caesar salads. She had a second helping and said, almost astonished, 'Wait, this is just beets and cheese?' That's when I realized this salad does something most food doesn't—it surprises people by tasting better than it sounds.
The Beet: Why It's Worth Your Time
Beets have this reputation for being earthy and polarizing, but roasting transforms them into something entirely different. The heat concentrates their natural sugars, so they taste almost like candy, but with this mineral depth underneath. The foil-wrapped method I use isn't fancy—it's just science and steam doing the work for you.
Dressing That Actually Tastes Like Something
Most salad dressings are just oil and acid, but this one has a little personality. The mustard emulsifies everything and adds a subtle sharpness, while the honey reminds you of those beets' sweetness without being obvious about it. I've learned through trial and error that whisking matters more than you'd think—take an extra 30 seconds and you'll feel the difference in how it clings to the leaves.
Serving and Storage Wisdom
This salad is flexible enough to work as a side dish at dinner or a light lunch on its own. The components keep separately in the fridge for a few days, which means you can assemble fresh bowls whenever you want. I've found that the assembled salad is best eaten within an hour, but if you're serving it family-style, let people dress their own portions at the table.
- Roasted beets stay fresh in the fridge for up to five days in an airtight container.
- The dressing can be made a day ahead and will actually taste better as the flavors meld.
- Toast your walnuts just before serving to keep them at their crunchiest.
Save This salad taught me that simplicity isn't about having fewer ingredients—it's about choosing the right ones and letting them speak. Serve it warm or at room temperature, and watch people find something to love in every bite.
Recipe Questions & Answers
- → How do I roast beets properly?
Wrap beets individually in foil and roast at 200°C (400°F) for 35-40 minutes until tender. Let cool before peeling and slicing.
- → Can I substitute walnuts with other nuts?
Yes, pecans or toasted almonds make excellent substitutes to add a similar crunch and flavor.
- → What greens work best in this salad?
Mixed salad greens such as arugula, spinach, or spring mix complement the flavors while providing a fresh base.
- → How is the dressing prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- → Can this salad be made ahead of time?
Beets can be roasted in advance, but it's best to dress the salad just before serving to maintain freshness and texture.