Roasted Beet Salad Recipe With Goat Cheese

Published: October 6, 2019 Updated: October 8, 2019 / By: Dawn | Girl Heart Food 28 Comments

This easy roasted beet salad recipe combines perfectly roasted beets, creamy goat cheese, plenty of mixed greens and a scrumptious homemade balsamic vinaigrette. Delicious for lunch or as a side with dinner!

Close-up of roasted beet salad in a bowl with balsamic vinaigrette drizzled over top.

I absolutely love beets! They’re so versatile and super budget friendly. Plus, when you roast beets they get all tender, sweet and delicious!

I’ve used beets in a beet cashew dip and enjoyed simply as a side dish with other root veggies.

If you follow Girl Heart Food, you know how I love to use local ingredients that are grown right here.

Our growing season is so short here in Newfoundland so we have to take advantage of it while we can. Root veggies, like beetroot, grow particularly well here.

I nabbed a couple of beets (and a whole bunch of mixed greens) from my parents’ garden to make this roasted beet and goat cheese salad. How cool is that?

Hand holding a fresh beet after being harvested from the ground.

Ingredients for This Roasted Beet Salad Recipe

Fresh beets
Thyme
Lettuce
Goat cheese
Thinly sliced red onion
Toasted sliced almonds
Pumpkin seeds
Olive oil
Seasonings

Ingredients for an easy beet salad recipe.

How To Roast Beets

There’s all sorts of ways to roast beets. You can roast them whole or chop into bite-sized pieces (which cuts down on cook time).

For this beet salad, I opted to roast them the latter. So, here’s the lowdown on how to roast them (full details are in the recipe card below):

Clean and peel beets (wear some disposable gloves if you don’t want that pretty hue from the beets all over your hands).
Slice beets into bite-sized pieces, about a ½-inch thick.
Preheat your oven to 400 degrees Fahrenheit (you could also do a little less and roast longer, if you like).
Stir together the beets with a little olive oil, salt, black pepper and thyme. Place on a sheet pan (line sheet pan with parchment paper for easier cleanup).
Bake 30 to 40 minutes, stirring once, until beets are roasted and have softened.
Let cool a little before using in this roasted beet salad recipe.

Chunks of peeled fresh beets in a small bowl.

Can I Roast Beets Ahead of Time?

You sure can!

Simply roast and allow to cool. Store in an airtight container in the refrigerator for up to 3 to 4 days. Beets are also delicious cold!

Homemade Balsamic Vinaigrette

This maple balsamic dressing is seriously my regular go-to salad dressing.

It pairs so well with practically any salad and takes about a minute to whip up. There’s no added junk or preservatives, just real ingredients. What’s not to love?

So, what ingredients do ya need for homemade balsamic vinaigrette?

Olive oil
Balsamic vinegar
Maple syrup
Salt and pepper
Dijon mustard

That’s it! You literally place the ingredients in a small jar, cover, shake to combine and use. So easy and so delicious!

Want a change? For this homemade vinaigrette, I use 3 parts oil to 1 part vinegar. If you want things more acidic with a little more tang and bite, change the ratio by using 3 parts oil to 2 parts vinegar (basically increase the vinegar component).

Tip: Like with most salads, dress just before serving so the lettuce doesn’t wilt.

Tips and Variations

Want to save time? Purchase pre-cooked beets and enjoy as is or roast them for a little, just to get some caramelization.
Red beets were used in this salad, but you could use yellow or candy cane beets instead (or a combo of them).
Ever wondered how to make onion less pungent? Thinly slice them, then rinse and drain under cold water. It’ll remove some of their bite if that ain’t your thing!
Not into goat cheese? Try this as a beet salad with feta instead.
Mix up the nuts! Try crushed walnuts instead, if you like.
For extra flavour, give those sliced almonds a little toast in a pan. Don’t have the heat too high and watch them because they can burn quickly. And when they’re done? Remove them from the pan because they can continue to cook if left.
Instead of red or green leaf lettuce, try Boston lettuce, kale, arugula or baby spinach (or a mixture of them).
Looking for extra crunch? Try some homemade croutons on top!
Add some sweetness with some dried cranberries!
I typically enjoy this as a cold beet salad by allowing the beets to cool while I prepare the rest of my ingredients and balsamic dressing. If you like, you could enjoy the beets slightly warm. You do you!

More Easy Side Dish Recipes

If you make this cold beet salad, be sure to leave a comment below!