If you’re ready to add a fresh pop of color and bold flavor to your dinner table, the Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette might just become your new go-to. This vibrant salad celebrates nature’s palette with jewel-toned beets and crisp greens, all topped off with creamy goat cheese, crunchy toasted walnuts, and a tangy-sweet vinaigrette. It’s a dish that balances earthiness and elegance, perfect for impressing guests or making your weeknight meal feel like something special.

Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of good ingredients can come together to create something truly memorable! Each piece of this salad shines: from the hearty roasted beets to the creamy, tangy goat cheese, every ingredient pulls double-duty in flavor and texture.

Beets: Look for firm, medium-sized beets—they roast beautifully and ensure every bite is sweet and earthy.
Mixed Salad Greens: A mix of baby spinach, arugula, and perhaps some frisée will give your salad color and a lovely, tender crunch.
Goat Cheese: Crumbled goat cheese adds rich creaminess and a subtle tang that pairs so well with beets.
Chopped Walnuts: Toast these for just a few minutes in a dry pan, and you’ll get even more flavor and crunch.
Red Onion: Thinly sliced, it adds a hint of sharpness and plenty of color.
Olive Oil: Choose a good-quality extra virgin olive oil for the silkiest, most flavorful vinaigrette.
Apple Cider Vinegar: Its gentle acidity lifts the flavors and complements the sweetness of the beets.
Honey: A swirl of honey in the vinaigrette adds natural sweetness and helps mellow the sharpness of the mustard.
Dijon Mustard: Just a teaspoon brings zippy depth and helps to emulsify the dressing.
Salt and Black Pepper: Essential for seasoning each layer—taste as you go to get it just right for you.

How to Make Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

Step 1: Roast the Beets

Begin by preheating your oven to 400°F (200°C). After trimming and scrubbing your beets, wrap each one individually in aluminum foil—this helps them steam and roast at the same time. Place them on a baking sheet and pop them into the oven. Depending on size, they’ll need 45 to 60 minutes; just check with a fork to make sure they’re perfectly tender. Once done, let them cool a bit before peeling (the skins will slip right off), then cut them into bite-sized wedges for easy eating.

Step 2: Prepare the Honey-Dijon Vinaigrette

While your beets are cooling, take a moment to whisk together the dressing. In a small bowl, combine olive oil, apple cider vinegar, honey, Dijon mustard, and a generous pinch of salt and pepper. The honey tempers the zingy mustard, and the olive oil brings everything together. Give it a good whisk until it’s creamy and smooth—it will smell incredible!

Step 3: Toast the Walnuts

Toasting walnuts is a small step that makes a huge difference. Simply toss the chopped nuts into a dry skillet over medium heat and stir frequently until golden, fragrant, and just a little bit crunchy. This not only intensifies their flavor but also keeps them crisp in the salad.

Step 4: Assemble the Salad

In a large bowl, gently toss together the mixed salad greens, roasted beets, sliced red onion, and the toasted walnuts. Give everything a light toss so the colorful beets and walnuts nestle beautifully in the greens. Drizzle some of your freshly whisked Honey-Dijon Vinaigrette over the top and toss again—just enough to coat without soaking. Finally, scatter the crumbled goat cheese right before serving so it stays distinct and creamy.

Step 5: Serve and Enjoy!

Your Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette is ready! Spoon it onto plates and serve immediately, letting the colors and aromas do half the talking. It’s delicious on its own, or you can pair it with your favorite entrée for a truly vibrant meal.

How to Serve Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

Garnishes

For a little extra flair, try finishing your salad with a sprinkle of flaky sea salt or a bit of cracked black pepper. You can also add a few orange segments for brightness, or toss on some fresh herbs like dill or chives to really make the flavors sing.

Side Dishes

This salad pairs phenomenally with a slice of crusty sourdough bread or a bowl of hearty soup. For those looking to make it a meal, serve it alongside grilled chicken or seared salmon—the tangy goat cheese and the earthy beets are a match for so many mains!

Creative Ways to Present

Try layering this salad on a large serving platter in a “rainbow” of colors, alternating rows of greens and beets, then dot with goat cheese and walnuts. For individual servings, use small glass jars or ramekins to create a composed look—perfect for dinner parties or picnics.

Make Ahead and Storage

Storing Leftovers

If you have some Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette left over, store it in an airtight container in the fridge. For best texture, keep the salad and vinaigrette separate; the greens will stay crisp and gorgeous for up to two days.

Freezing

This salad isn’t a freezer-friendly candidate—fresh greens and cheese just don’t thaw well. However, you can absolutely roast and freeze the beets. Let them cool, then store in a freezer bag for up to 3 months. Thaw in the fridge before using in your next salad adventure.

Reheating

There’s no need to reheat this salad, but if you love your beets a bit warm, just gently heat the roasted wedges in the microwave for a few seconds before tossing with the greens. The contrast of warm beets with cool goat cheese is truly special.

FAQs

Can I use golden beets instead of red?

Absolutely! Golden beets are a beautiful, milder alternative, and they won’t stain the other ingredients. They’ll taste just as sweet and work perfectly in your Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette.

Is there a vegan version of this salad?

You can easily make this dish vegan by swapping out the goat cheese for a plant-based alternative and using maple syrup instead of honey in the dressing. Everything else stays the same for a fantastic result!

Can I make the dressing ahead?

Certainly! The Honey-Dijon Vinaigrette can be whisked together up to three days ahead. Keep it chilled in a jar, and just give it a good shake or stir before drizzling over your Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette.

What nuts can I use besides walnuts?

Pecans are a lovely substitute if you’re out of walnuts or prefer a slightly sweeter crunch. Toasted hazelnuts or even pistachios can create a new flavor twist, giving your Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette its own signature spin.

How can I keep the beets from staining my hands?

Simply slip on a pair of disposable kitchen gloves before peeling and slicing the beets. If you go gloveless and come away with pink fingers, a little lemon juice and soap will help wash the color away quickly!

Final Thoughts

There’s something irresistible about the play of flavors and textures in the Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette—earthy, creamy, crunchy, and tangy all at once. Whether you’re dressing up a quiet night at home or serving friends a gorgeous starter, this salad is always a hit. Give it a try and let it become your favorite, too!

Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

Author: Emma
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette is a delightful combination of earthy beets, tangy goat cheese, crunchy walnuts, and a sweet-tangy dressing. It’s a perfect side dish for any meal.

Ingredients

Scale

Beet Salad:

4 medium beets, trimmed and scrubbed
4 cups mixed salad greens
1/2 cup crumbled goat cheese
1/3 cup chopped walnuts, toasted
1/4 cup thinly sliced red onion

Honey-Dijon Vinaigrette:

3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Roast the beets: Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until tender. Allow to cool, peel, and cut into wedges.
Make the vinaigrette: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
Assemble the salad: In a bowl, combine greens, beets, red onion, and walnuts. Drizzle with vinaigrette, toss gently, and top with goat cheese.