Servings
Font
Back
Beet Salad with Goat Cheese Recipe
5 from 4 votes

Beet Salad with Goat Cheese Recipe

This Beet Salad with Goat Cheese is a restaurant-quality dish that's perfect for any occasion. With roasted beets, crunchy walnuts, tangy goat cheese, and a homemade dressing, this salad is a sure crowd-pleaser. Serve it warm or cold with soup, sides, or your favorite entree.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Calories: 414 kcal
Course: Salad
Cuisine: American

Ingredients

For The Beets
  • 4 beet medium size
  • 2 tablespoons olive oil
  • black pepper
  • salt
For The Dressing
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 2 tablespoons balsamic vinegar
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For The Salad
  • 1 shallot chopped, small
  • 6 cups spring mix 80 gr - arugula + 100 gr spring mix
  • 6 cups arugula 80 gr - arugula + 100 gr spring mix
  • ½ cup walnuts chopped
  • 4 oz. goat cheese crumbled

Instructions

To roast beets for salad:
    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper.
  3. Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets.
  4. Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife.
  5. Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges.
To make the dressing:
  1. Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine.
To assemble the salad:
  1. Place the salad greens and the chopped shallot into a large salad bowl.
  2. Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette.
  3. Add in cooked beets and walnuts and toss to combine.
  4. Garnish with crumbled goat cheese and serve.

Notes

  • : You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
  • Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
  • Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and become limp.
  • Air Fryer Beets: If you have an air fryer, you can cook the beets in the air fryer in about 15 minutes.

Nutrition Information

Serving 1g Calories 414kcal (21%) Carbohydrates 32g (11%) Protein 15g (30%) Fat 27g (42%) Saturated Fat 5g (25%) Cholesterol 9mg (3%) Sodium 322mg (13%) Potassium 734mg (16%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 752IU (15%) Vitamin C 31mg (34%) Calcium 99mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 414

% Daily Value*

Serving 1g
Calories 414kcal 21%
Carbohydrates 32g 11%
Protein 15g 30%
Fat 27g 42%
Saturated Fat 5g 25%
Cholesterol 9mg 3%
Sodium 322mg 13%
Potassium 734mg 16%
Fiber 7g 28%
Sugar 11g 22%
Vitamin A 752IU 15%
Vitamin C 31mg 34%
Calcium 99mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.