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!
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 along 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 parent’s garden to make this roasted beet and goat cheese salad. How cool is that?
Ingredients for This Roasted Beet Salad Recipe
- Fresh beets
- Thyme
- Lettuce
- Goat cheese
- Thinly sliced red onion
- Toasted sliced almonds
- Pumpkin seeds
- Olive oil
- Seasoning
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 clean up).
- Bake 30 to 40 minutes, turning once until beets are roasted and have softened.
- Let cool a little before using in this roasted beet salad recipe.
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 greens don’t go limp.
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 wonder 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.
- Use whatever greens you enjoy or have on hand; just cut into bite-sized pieces. Red or green leaf lettuce, Boston lettuce, kale, arugula or baby spinach are all delicious options.
- 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!
Roasted Beet Salad Recipe With Goat Cheese
creamy goat cheese, plenty of mixed greens and a scrumptious homemade
balsamic vinaigrette. Delicious for lunch or as a side with dinner!
Ingredients
Roasted Beet Salad
- 1.5 pound beets, about 2 medium beets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves, or use 1 teaspoon dried thyme
- 8 cups chopped lettuce, use your favourite variety
- ½ cup crumbled goat goat cheese
- ⅓ cup thinly sliced red onion
- 3 tablespoons unsalted pumpkin seeds
- 3 tablespoons sliced almonds
Maple Balsamic Vinaigrette
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1.5 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- pinch salt
- pinch freshly ground black pepper
Instructions
Roasted Beet Salad
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, clean and peel beets. Cut into bite-sized chunks, about ½-inch thick.
- In a mixing bowl, stir together the beets, olive oil, salt, black pepper and thyme until the beets are well coated in the oil and seasoning.
- Spread beets onto a sheet pan (line sheet pan with parchment paper for easier cleanup, if you like) and roast for about 30 to 40 minutes, turning once. Once beets are cooked, allow them to cool before using in the salad (unless you prefer them warm).
- Place lettuce into a large serving bowl and stir in roasted beets, goat cheese, red onion, unsalted pumpkin seeds and sliced almonds. Drizzle or toss with maple balsamic vinaigrette. Serve and enjoy!
Maple Balsamic Vinaigrette
- Combine all ingredients in a small jar, cover and shake to incorporate.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Karen (Back Road Journal)
One of my favorite salads, beets and goat cheese just seem to be a perfect match.
Dawn - Girl Heart Food
Mine too! Thanks Karen 🙂
Mimi
Mmmmmm. This is way better than what I expected! I love everything about this salad. And the almonds for crunch!
Dawn - Girl Heart Food
Thanks Mimi 🙂
Leanne
Root veggie season is definitely our time to shine around here! Beets are one of my faves, especially roasted in salads! This would be great for lunch today, or as a side this Thanksgiving weekend!
Kathy @ Beyond the Chicken Coop
That’s a great looking garden! We have beets we still need to pull up from our garden, but I don’t think they are nearly as big as yours! Those beets are gorgeous! I love the idea of roasting these beets and adding to a salad.
Katerina | Once a Foodie
It just so happens that I have two perfectly lovely beets in my fridge right now and no plans for them. Your timing is perfect! Thanks for sharing this lovely recipe, which I believe I will be making soon. And now I’m off to check out that awesome arancini recipe of yours!
[email protected]
Such a treat! Why do roasted beets elevate a dish to perfection?! This will be happening in my house! Have a great day, my friend! xoxo
All That I'm Eating
Sweet beetroot and salty cheese go so well together. I’d love to make this and have the leftovers for lunch the next day, it’s so colourful.
Marissa
Just look at that beautiful, fresh beet!! I love everything about this salad, Dawn. Putting it on the menu!
Laura
Beets are one of those foods that i couldn’t stomach as a child, but am a bit crazy for now! I love them with the goat cheese, too, Dawn! And that dressing atop all of it sounds perfect! Lovely salad!
Alexandra @ It's Not Complicated Recipes
A wonderful use of delicious homegrown produce! I love beets, and I will definitely be making this salad on the regular.
Haylie / Our Balanced Bowl
I love that your beets are homegrown, Dawn! How amazing! I’ve honestly never had a beet…actually, wait, yes I have! I’ve had pickled beets before! However, I’d love to have them in a salad like this! And that creamy goat cheese sounds like the perfect combo! YUM! 🙂
Dawn - Girl Heart Food
Pickled beets are pretty delish too! Thank you Haylie 🙂
Jennifer @ Seasons and Suppers
Beets and goat cheese are a fabulous combination, so I will be trying this salad, for sure 🙂 So pretty, too!
Dawn - Girl Heart Food
Totally! Thanks Jennifer! Enjoy 🙂
David @ Spiced
Wow, that’s a legit beet you pulled up out of your parents’ garden, Dawn! I’m jealous! And it sounds like you had a great plan in mind when you pulled that up, too. There’s just something magical about beets and goat cheese together. This sounds like an excellent lunch recipe!
Dawn - Girl Heart Food
Totally! Than you David! It sure is 🙂
Mary Ann | The Beach House Kitchen
What’s not to love is right Dawn. I love the combination of ingredients and the light maple dressing. I’d love to make this on a Monday and have for the week!
Dawn - Girl Heart Food
Thank you Mary Ann 🙂
Kelsie | the itsy-bitsy kitchen
Beets are one of my fave veggies, and this salad is super similar to one I order at a local lunch place every time I go there. I’m going to have to make your version–I know it’ll be even better than the one at the restaurant. This looks awesome, Dawn!
Dawn - Girl Heart Food
Woo hoo! I sure hope you do enjoy it! Thanks Kelsie 🙂
Ben|Havocinthekitchen
I do love beets, too; they’re probably my favourite vegetables. Honestly, I can even eat them raw (finely grated and mixed with some greek yogurt), but they’re the best when roasted and used in a salad. With goat cheese, nuts, seeds, and balsamic-based dressing, this is the perfection!
Dawn - Girl Heart Food
That sounds lovely! Thank you Ben 🙂
Katherine | Love In My Oven
I’m so jealous of your access to a garden!! It’s my little daydream to have my own full vegetable garden one day. This salad was the perfect use for those beets! As you already know, I LOVE roasted beets so much!! It looks so delicious!! Goat cheese is one of my fave salad additions. Yum!
Dawn - Girl Heart Food
Thank you so much, Katherine! Nothing like picking fresh like that!
Valentina
Lucky you to have access to such a great vegetable garden! Gorgeous beets. They’ve always been one of my favorite veggies. Love them and your salad looks amazing and so hearty for this time of year. 🙂 ~Valentina
Dawn - Girl Heart Food
Thanks! Lucky indeed 😉 Thank you so much!