If you’ve ever craved a salad that bursts with vibrant color, bold flavors, and a perfect harmony of textures, this Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe is exactly what you need. Tender roasted beets bring an earthy sweetness that pairs beautifully with the tangy goat cheese, crisp Granny Smith apple slices, and a luscious balsamic vinaigrette that ties everything together. It’s fresh, elegant, and surprisingly simple—a salad that feels special enough for guests yet easy enough for a weekday treat.

Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

This Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe relies on a handful of essential ingredients that each add something unique—from the creamy tang of goat cheese to the toasty crunch of walnuts and the bright zip of fresh apple. Every element plays a starring role, creating a symphony of taste, texture, and color.

4 to 5 medium beets: Roasting brings out their natural sweetness and deep, rich color.
2 cups salad greens (arugula or spring mix): Adds a fresh, peppery base that complements the sweetness of the beets.
1 Granny Smith apple, thinly sliced: Offers crispness and tartness to balance the creamy cheese.
½ shallot, thinly sliced: Provides a subtle sharpness that livens up the salad.
½ cup soft goat cheese, crumbled: Adds a creamy tang that’s simply irresistible in this salad.
¼ cup toasted walnuts: Bring a satisfying crunch and a hint of bitterness to the mix.
¼ cup extra-virgin olive oil: Forms the luscious base for the balsamic vinaigrette.
2 tbsp balsamic vinegar: Delivers a sweet yet tangy punch that ties all the flavors together.
1 tsp maple syrup: Balances acidity with a gentle touch of sweetness.
1 small garlic clove, minced: Infuses the dressing with a subtle savory note.
1 tsp Dijon mustard: Adds depth and a slight kick to the vinaigrette.
Salt and freshly ground black pepper, to taste: Essential seasoning to elevate all the flavors.

How to Make Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe

Step 1: Roast the Beets

Start by preheating your oven to 400°F (200°C). Each beet gets wrapped individually in foil after a light drizzle of olive oil and seasoning with salt and pepper. This wrapping traps moisture, allowing them to roast evenly and become tender. After 35 to 60 minutes, test with a fork—you want them fork-tender but still holding their shape. Let them cool, then peel the skins under running water; this is much easier than dry peeling. Slice the roasted beets into roughly 1-inch wedges for that perfect bite-sized balance.

Step 2: Prepare the Balsamic Vinaigrette

In a small bowl, whisk together the ¼ cup of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of maple syrup, the minced garlic, and 1 teaspoon of Dijon mustard. The maple syrup is the secret touch that softens balsamic’s sharpness and elevates the dressing. Season it with salt and pepper to your liking. This dressing dazzles in its simplicity but completely changes the salad experience, coating every leaf and beet wedge with vibrant flavor.

Step 3: Assemble the Salad

Grab a large bowl and toss the roasted beet slices, 2 cups of your chosen salad greens, thinly sliced Granny Smith apple, and shallot together. Drizzle your freshly made balsamic vinaigrette over the top and toss gently so everything gets a glossy coating but doesn’t lose its texture. This step brings all the freshness and sweetness together in one harmonious bowl.

Step 4: Add the Goat Cheese and Walnuts

Right at the end, sprinkle ½ cup of crumbled soft goat cheese and ¼ cup of toasted walnuts over your salad. The creamy tang of the goat cheese and crunch from the toasted walnuts add irresistible layers of taste and texture that make this Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe truly special.

How to Serve Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe

Garnishes

If you want to take this salad up a notch, consider finishing it with a sprinkle of fresh herbs like chopped parsley or thyme, or even a few microgreens for visual flair and fresh fragrance. A light dusting of cracked black pepper on top right before serving also enhances the salad’s earthy and tangy notes beautifully.

Side Dishes

This vibrant Beet Salad is fantastic as a stand-alone appetizer or side. It pairs wonderfully with roasted chicken or grilled fish for a light yet satisfying meal. Alternatively, serve it alongside a hearty grain dish like quinoa or farro salad for a colorful, nutrient-packed feast.

Creative Ways to Present

For a fun twist, arrange the beet wedges and apple slices in a decorative pattern on a platter, then drizzle the vinaigrette artistically across the top. You could also serve the salad in individual glasses or mason jars for a charming presentation at parties, making it easy for guests to enjoy every layer of flavor.

Make Ahead and Storage

Storing Leftovers

This salad keeps well for up to 2 days in the fridge if you store the dressing separately and toss everything just before serving. Store the roasted beets and salad greens in airtight containers, then add the goat cheese and walnuts fresh to maintain their texture.

Freezing

Because of the fresh greens and cheese, freezing this salad isn’t recommended. The texture and flavors of both the greens and goat cheese would not hold up well after thawing.

Reheating

If you prefer a warm salad, you can gently reheat just the roasted beets before tossing them again with the fresh greens, dressing, and toppings. Avoid heating the goat cheese and walnuts to preserve their delicious texture and flavor.

FAQs

Can I use different types of beets in this recipe?

Absolutely! Red, golden, or even candy-striped Chioggia beets will work beautifully. Mixing different colors adds a lovely visual appeal and subtle variations in sweetness.

What can I substitute for goat cheese if I’m allergic or don’t like it?

You could try feta cheese for a similarly tangy flavor or ricotta salata for a milder, slightly salty twist. For a dairy-free option, creamy avocado chunks could work nicely too.

Is it possible to make the dressing ahead of time?

Yes! The balsamic vinaigrette can be made up to 3 days in advance and stored in the fridge. Just whisk it again before drizzling to re-emulsify the ingredients.

How do I toast walnuts perfectly?

Toasting walnuts is simple: spread them evenly on a baking sheet and toast in a 350°F oven for about 5-7 minutes until fragrant and lightly browned. Keep an eye on them to avoid burning.

Can this salad be used as a main dish?

Definitely! Add some grilled chicken, chickpeas, or quinoa to turn this flavorful salad into a satisfying main course, perfect for lunch or a light dinner.

Final Thoughts

There’s something truly delightful about this Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe—whether it’s the balance of sweet and tangy, the contrast between creamy and crunchy, or the gorgeous colors that make it a feast for the eyes as well as the palate. I encourage you to give it a try soon. It’s easy to make, endlessly adaptable, and guaranteed to brighten up your dining table and your mood.

Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe

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4.1 from 79 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A vibrant and fresh Beet Salad featuring roasted beets, crisp Granny Smith apple slices, peppery salad greens, and tangy goat cheese, all brought together with a flavorful homemade balsamic vinaigrette. This salad offers a perfect balance of sweet, tart, and savory flavors, ideal for a light lunch or elegant starter.

Ingredients

Scale

Salad

4 to 5 medium beets (red, golden, or a mix)
2 cups salad greens (arugula or spring mix)
1 Granny Smith apple, thinly sliced
½ shallot, thinly sliced
½ cup soft goat cheese, crumbled
¼ cup toasted walnuts

Dressing

¼ cup extra-virgin olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
1 small garlic clove, minced
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste

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Instructions

Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in a piece of aluminum foil after drizzling with olive oil and seasoning with salt and pepper.
Cook the Beets: Place the foil-wrapped beets directly on the oven rack and roast for 35 to 60 minutes, until the beets are fork-tender when pierced.
Cool and Peel: Let the roasted beets cool completely. Once cool, peel off the skins under running water and slice the beets into 1-inch wedges for the salad.
Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, maple syrup, minced garlic, and Dijon mustard. Season with salt and freshly ground black pepper to taste.
Assemble the Salad: In a large bowl, combine the sliced roasted beets, salad greens, thinly sliced Granny Smith apple, and shallot slices.
Toss with Dressing: Drizzle the prepared balsamic vinaigrette over the salad ingredients and gently toss to combine all the flavors evenly.
Add Toppings: Sprinkle crumbled goat cheese and toasted walnuts on top for texture and richness.
Serve: Transfer the salad to serving plates and enjoy immediately for the freshest taste and texture.

Notes

The roasting time for beets varies depending on their size; check for tenderness with a fork.
To toast walnuts, lightly heat them in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently to prevent burning.
If preferred, substitute goat cheese with feta or a vegan cheese alternative to suit dietary preferences.
This salad is best served fresh but can be refrigerated for up to 1 day; dress just before serving to maintain crispness.
You can substitute maple syrup with honey or agave nectar for the dressing.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: American