Description

This vibrant beet salad with creamy goat cheese and tangy balsamic vinaigrette is a perfect blend of flavors and textures. Roasted beets bring earthiness, while crisp greens, sweet apples, and crunchy walnuts add freshness and bite. Ideal for entertaining or as a refreshing starter, this salad can be prepped ahead with roasted beets and dressing made up to two days in advance, saving you time on serving day.

Ingredients

Beets and Salad

4 to 5 medium beets
Extra-virgin olive oil, for drizzling
2 cups salad greens (arugula or spring mix)
½ shallot, thinly sliced
½ green apple, thinly sliced
¼ cup toasted walnuts
2 ounces goat cheese, torn into pieces
Microgreens, optional

Balsamic Vinaigrette and Seasoning

Flaky sea salt
Freshly ground black pepper
Balsamic vinaigrette (store-bought or homemade)

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Instructions

Preheat and prepare beets: Preheat your oven to 400°F. Wrap each beet individually in foil after drizzling generously with extra-virgin olive oil and sprinkling with salt and pepper.
Roast beets: Place wrapped beets on a baking sheet and roast in the oven for 35 to 60 minutes until they are fork-tender. Cooking time depends on beet size and freshness.
Cool and chill beets: Remove beets from oven and let cool. Once cool, refrigerate them until you are ready to assemble the salad.
Slice beets: Unwrap the chilled beets and slice them into ¼-inch thick rounds for easy layering in the salad.
Assemble salad: On a serving plate or bowl, arrange the salad greens, thinly sliced shallots, green apple slices, roasted beet rounds, toasted walnuts, and torn goat cheese pieces. Add microgreens if desired.
Dress and season: Drizzle the salad generously with balsamic vinaigrette. Finish by seasoning with flaky sea salt and freshly ground black pepper to taste.
Serve: Serve immediately for the freshest flavor, or assemble just before serving if prepping ingredients ahead of time.

Notes

This recipe is versatile and works well with beets of any color — red, golden, or striped varieties all add beautiful color and unique flavor.
You can roast beets and prepare the dressing up to 2 days in advance, storing them in the refrigerator until ready to assemble.
For extra crunch, lightly toast walnuts before adding to the salad.
If you prefer a milder goat cheese flavor, use a fresher, softer variety.
Microgreens are optional but add a lovely fresh garnish and extra nutrients.