Recipe

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This roasted beet salad topped with goat cheese and walnuts is everything you want from a healthy side dish: tasty, filling, and easy to make!

This simple recipe brings out the best of roasted beets: their delicious sweet and caramelized flavors; plus, the goat cheese and the simple maple Dijon dressing will have you making this salad on repeat.

Roasted Beet Salad with Balsamic Vinaigrette

Caramelized beets over a fresh bed of spinach, with soft, creamy goat cheese and a delicious dressing, it can’t get any better! This roasted beet salad with goat cheese makes a healthy lunch, a light dinner, or a tasty side!

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

Combine purple or golden beets with goat cheese, your choice of greens, a tasty dressing, and hello.perfect.salad! If you don’t have goat cheese, feta or Cotija make a good swap. I also love to add 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. You can use your favorite salad dressing too!

How to Make Roasted Beet Salad

Peeling and cubing the beets may take a few minutes, but once that’s done, there’s very little work ahead. Let the oven roast the beets, assemble the salad, and enjoy!

Season the beets
In sheet pan, toss the beets with olive oil, Italian seasoning, and salt.
Roast the beets
Place the pan in the preheated oven and roast to 400F 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 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.

Tips for Roasting Beets

Once you try roasted caramelized veggies, they’ll become a go-to for any meal! Follow these tips for roasting beets to perfection, and your salads will never be the same:

Avoid a purple mess
Beets are a great veggie but also one that 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.

Cube beets evenly
When roasting any veggie, try to cube them into even-size 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.

large bowl of roasted beet salad with walnuts and goat cheese

How to Prep Ahead

Making roasted veggies ahead will change your meals so far! By cooking beets in bulk, you’ll always have a terrific side dish for any protein and a perfect topping for salads like this one.

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 on a taco night by assembling these incredible Chipotle Beet with Goat Cheese & Egg Tostadas.

Freezing Roasted Beets for future salads

Want to freeze the 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. When freezing beets, the texture will be slightly softer, but they will still taste delicious!

Roasted Beet Salad with Goat Cheese

Servings: 4

Prep Time: 10

Cook Time: 20

Total Time: 30

This roasted beet salad topped with goat cheese and walnuts is everything you want from a healthy side dish: tasty, filling, and easy to make!

5 from 9 votes

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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.