Beet Salad with Goat Cheese and Balsamic Dressing

28 décembre 2025 par Chef Hanna Zest

This simple roasted beet salad comes together with minimal fuss and big flavor, perfect for a busy weeknight or a light lunch. Roast beets in foil, toss them with peppery greens and tangy goat cheese, and finish with a basic balsamic dressing. It looks and tastes like you spent more time than you did. If you need a ready main to pair with this salad try Crispy Buffalo Tofu with Creamy Caesar Salad for a fast full meal.

Beet Salad with Goat Cheese and Balsamic Dressing

Why This Recipe Works

This recipe is built on three reliable moves roast peel toss which keep the work short and the payoff high. Roasting in foil locks in moisture so beets cook evenly without babysitting the oven. Using pre washed mixed greens speeds assembly and balances the earthy beets with fresh bite. Crumbled goat cheese brings cream and tang without extra steps. A simple whisked balsamic dressing brightens everything and doubles as a marinade if you make this ahead. For a compact menu finish consider an easy dessert like Quick and Easy Easter Cheesecake.

Flavor and Texture

Roasted beets offer a sweet earthy base that contrasts with the peppery snap of greens such as arugula and spinach. Goat cheese adds a silky tang that melts slightly on warm beet slices. Balsamic vinegar brings a glossy tang that brightens both mild and bold ingredients. A splash of good olive oil rounds the dressing and gives a smooth mouthfeel. Optional walnuts add crunch and a nutty echo that pairs beautifully with the beets and cheese.

Ingredients

– Beets
– Goat cheese
– Mixed greens (arugula, spinach, etc.)
– Balsamic vinegar
– Olive oil
– Salt
– Pepper
– Walnuts (optional)

Step by Step Instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in aluminum foil and roast them for about 45-60 minutes, or until tender.
3. Allow beets to cool, then peel and slice them.
4. In a large bowl, combine mixed greens, sliced beets, and crumbled goat cheese.
5. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
6. Drizzle the dressing over the salad, and toss gently to combine.
7. If desired, sprinkle walnuts on top before serving.

Quick Tips and Shortcuts

Use small beets for faster roasting and more even slices which cuts total cook time. Wrap beets in foil and roast more than you need to then store extras for salads all week. Buy pre crumbed goat cheese or break larger logs into rough chunks to speed assembly. Measure dressing in a jar so you can shake and pour without extra bowls for cleanup. Toast walnuts in a dry pan for two minutes to boost flavor with very little effort.

Storage and Meal Prep

Store roasted beets in an airtight container in the fridge for up to four days and add greens just before serving to avoid wilting. Keep dressing separate and toss the salad when ready to eat for best texture. Pre assemble bowls without the dressing for grab and go lunches. Walnuts can be stored separately to keep them crunchy.

Short Closing Note

This beet salad looks elegant yet is fast and forgiving, ideal when time is tight. Small prep choices make it a repeat winner for quick dinners and light entertaining.

Conclusion

For another take on beets and similar flavor ideas see Beet Salad with Goat Cheese and Balsamic Recipe – Love and for more inspiration and variations.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.