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Roasted Beet & Goat Cheese Salad

This salad is not only delicious, it is simple to make and beautiful.  It is a perfect side dish, or pile it high on the plate for a main.

Course Salad
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Jessica Patch


  • 4-6 Beets
  • 2 Tbsp Olive Oil
  • 4 Oz Goat Cheese
  • 1/2 Cup Candied Walnuts or Pecans
  • 5 Oz Mixed Greens
  • 1/2 Cup Balsamic Vinaigrette Homemade if Possible


  1. Preheat Oven to 425 degrees.

  2. Rinse and scrub the beets, then cut the leaves off.  Discard or save for another dish.

  3. Drizzle beets with oil and wrap in foil. Roast for 1 hour or until easily pierced with a knife.  Let cool.

  4. Peel the beets and cut into medium sized chunks.  Place in a large bowl

  5. Crumble goat cheese and add to beets along with the walnuts.

  6. Add mixed greens to salad and toss well.  Pour dressing on and toss again.

Recipe Notes

  • Any kind of beet works in this salad, but I like using two kinds to add color.
  • I prefer to use herbed goat cheese, but plain works just as well.