Warm Roasted Beet & Goat Cheese Salad with Walnuts
When the days turn crisp and leaves start falling, there’s something comforting about roasting vegetables and turning them into a beautiful, hearty salad. This warm roasted beet salad with creamy goat cheese and crunchy walnuts is the perfect balance of earthy, tangy, and nutty. It’s not only delicious but also a dish that feels special enough for gatherings, while being simple enough for a weeknight dinner.
Why You’ll Love This Salad
- Cozy & nourishing → warm roasted beets bring earthy sweetness
- Flavor contrast → creamy goat cheese + crunchy walnuts = irresistible
- Nutrient-packed → beets are rich in folate and antioxidants
- Versatile → works as a starter, side, or light vegetarian main
- Elegant → a salad that looks as good as it tastes
Fun Fact
Did you know that beets were once considered an aphrodisiac in ancient Rome? They contain boron, a mineral linked to boosting energy and mood. So next time you enjoy this salad, you’re also adding a natural little mood boost to your plate!
Warm Roasted Beet & Goat Cheese Salad with Walnuts
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Whisk (for dressing)
- 1 Knife
Ingredients
- 4 medium beets, peeled and cut into wedges
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups mixed greens (arugula, spinach, or spring mix)
- ½ cup goat cheese, crumbled
- ½ cup walnuts, toasted
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Place beet wedges on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 30–35 minutes until tender.
- While beets roast, prepare dressing: whisk together balsamic vinegar, honey, Dijon mustard, and 1 tbsp olive oil. Set aside.
- Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
- Arrange mixed greens on a serving platter. Top with roasted beets, crumbled goat cheese, and toasted walnuts.
- Drizzle with dressing just before serving.
Tips & Variations
- Add orange slices for a fresh citrus note.
- Swap goat cheese for feta if you prefer a sharper flavor.
- Sprinkle with pumpkin seeds for extra crunch.
- Serve with crusty bread to turn it into a full meal.
FAQ
If you enjoyed this warm roasted beet and goat cheese salad, you’ll also love my Fall Farro Salad with Roasted Butternut Squash, Pomegranate & Halloumi — another cozy, seasonal recipe packed with flavor and texture.
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