Caramelized roasted beets over a fresh bed of spinach, with soft, creamy goat cheese and a delicious dressing; this salad can’t get any better!
Roasted Beet Salad with Balsamic Vinaigrette
When you roast beets and other vegetables, the natural sugars show up, making them taste waaaay better than steamed veggies. One bite of this salad, and you’ll fall head over foot, so don’t forget to try my winter salad with caramelized veggies, too!
Ingredients
To roast the beets, you only need olive oil, Italian seasoning, and salt. To make it a salad, I add baby spinach, goat cheese (feta or Cotija makes a good swap), and walnuts for crunchiness and extra nutrition. My favorite dressing for this salad is my homemade balsamic dressing made with olive oil, white balsamic vinegar, Dijon mustard, and maple syrup.
How to Make Roasted Beet Salad
As you’ll see in the video, peeling and cubing the beets may take a few minutes, but once that’s done, there’s very little work ahead:
- Roast the beets.
Season the beets and roast at 400F for 20 to 25 minutes, or until the beets are soft when pierced with a fork. - Make the dressing.
In a bowl, whisk together olive oil, white balsamic vinegar, mustard, maple syrup, and salt. - Assemble the salad.
Place the greens in a large serving bowl to form a salad bed. Top with the warm roasted beets and evenly distribute the goat cheese (if using) and walnuts over the salad. Drizzle with the dressing and serve.
Laura’s Tips for Making this Salad
Beets can turn your kitchen -and your hands- a little pinkish! I recommend using kitchen gloves for peeling and cubing them and avoid using a wooden cutting board since it can soak up the color. You can also cover the sheet pan with parchment paper or foil for easy cleanup.
When roasting any veggie, try to cube it into even-sized pieces. This way, the beets will cook evenly. You can also try my easy method for cooking whole beets; it takes longer in the oven, but it’s quicker to prepare.
To meal prep this roasted beet salad with goat cheese, allow the beets to cool to room temperature before storing them in an airtight container in the fridge for up to 4 days. Once ready to eat, you can warm them up in the microwave or enjoy them at room temperature. You can also enjoy these roasted beets by assembling these incredible chipotle beet tostadas.
To freeze roasted beets, store them in a freezer-safe container or zip bag for up to 2 months. Reheat them in the oven for 10-15 minutes at 375F or in the microwave for 1 or 2 minutes. The texture will be slightly softer, but they will still taste delicious!
Roasted Beet Salad with Goat Cheese
Ingredients
For the beets:
- 3 medium beets, washed, peeled, and cubed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian Seasoning
- ¼ teaspoon salt
For the dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon salt
For the salad:
- 4 cups baby spinach
- ½ cup crumbled goat cheese
- ⅓ cup chopped toasted walnuts
Instructions
- Preheat the oven to 400F.
Roast the beets:
- In a 9×13 inch sheet pan, toss the beets with the olive oil, Italian seasoning, and salt.
- Place the pan in the preheated oven and roast for 20 to 25 minutes, or until beets are soft when pierced with a fork. Remove from the oven and set aside.
Make the dressing:
- In a medium bowl, whisk together the olive oil, white balsamic vinegar, mustard, maple syrup, and salt.
Assemble the salad:
- Place the spinach in a large serving bowl to form a salad bed. Top with the warm roasted beets and evenly distribute the cheese (if using) and walnuts over the top. Drizzle with the dressing and serve.
Kathleen says
Oh, my deliciousness! The flavors and textures in this salad are fabulous. I can’t wait to try it.
Kim says
So yummy! The tangy goat cheese really leveled up the flavors!
Chenee says
I’ve heard of beet salad but never tried it before, so this was my first time. I really enjoyed it! I think I could even get the kids to eat beets this way!
Kelley says
This made the perfect side dish along side grilled salmon and rice!
Caroline says
I love the combination of roast beet and goat cheese, and this salad is so simple and tasty – perfect as a side or appetizer.