Can I make roasted beet and goat cheese salad ahead of time?

Yes, you can roast and peel the beets up to 3 days in advance. Store them in an airtight container. However, wait to assemble the salad and add the dressing until just before serving to prevent the greens from wilting.

How do I prevent the red beets from bleeding into the cheese?

To minimize bleeding, ensure the beets are fully cooled before assembly. Place the beets on the greens first, and then sprinkle the goat cheese on top without tossing the salad too much. Alternatively, use golden beets which do not bleed.

Can I use feta instead of goat cheese in this salad?

Absolutely! While goat cheese provides a creamy, tangy flavor, feta offers a saltier, firmer texture that also pairs beautifully with roasted beets.

Roasted Beet and Goat Cheese Salad: 7 Easy Steps for Success

Name: Roasted Beet and Goat Cheese Salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 4 medium red or golden beets; 4 oz fresh goat cheese (chèvre); 4 cups baby arugula or spinach; 1/2 cup walnuts, toasted or candied; 1/4 cup extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp maple syrup or honey; Salt and black pepper to taste; Optional: 1/4 red onion, thinly sliced

Ingredients

Scale

4 medium red or golden beets
4 oz fresh goat cheese (chèvre)
4 cups baby arugula or spinach
1/2 cup walnuts, toasted or candied
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt and black pepper to taste
Optional: 1/4 red onion, thinly sliced

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Scrub the beets thoroughly and trim the tops.
Step 2: Wrap each beet individually in aluminum foil with a small drizzle of olive oil and a pinch of salt.
Step 3: Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until a knife easily pierces the center. Remove from oven and let cool for 10 minutes.
Step 4: While beets are roasting, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper in a small bowl to create the dressing for your roasted beet and goat cheese salad.
Step 5: Using paper towels or gloves, rub the skins off the cooled beets and slice them into 1-inch wedges.
Step 6: Arrange the greens on a large platter. Top with the sliced beets, crumbled goat cheese, and walnuts.
Step 7: Drizzle the dressing over the roasted beet and goat cheese salad and serve immediately.

Notes

To save time, you can roast the beets up to 3 days in advance and keep them refrigerated until assembly.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 14g
Sodium: 320mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 9g
Cholesterol: 15mg