Name: Beet Salad with Goat Cheese and Balsamic
Prep time: 15 min
Cook time: PT-489412H37M42S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3–4 medium fresh beets; 4 oz goat cheese, crumbled; 4 cups mixed greens or arugula; 2–3 tablespoons balsamic glaze or balsamic reduction; 1–2 tablespoons olive oil; Salt, to taste; Black pepper, to taste; Optional: ¼ cup chopped walnuts or pecans; Optional: ¼ small red onion, thinly sliced

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Beet Salad with Goat Cheese and Balsamic is a vibrant, earthy, and tangy dish that always brings a touch of elegance to my table. The natural sweetness of roasted beets pairs beautifully with the creamy goat cheese and the tangy depth of balsamic glaze. It’s as delicious as it is colorful.

Why I’ll Love This Recipe

I love this salad because it’s fresh, flavorful, and satisfying without being heavy. It works perfectly as a side dish or a light main, and it’s one of those recipes that feels gourmet with minimal effort. The textures—from the tender beets to the creamy cheese and crunchy greens—make every bite interesting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh beets
Goat cheese (crumbled)
Mixed greens or arugula
Balsamic glaze or reduction
Olive oil
Salt
Black pepper
Chopped walnuts or pecans (optional)
Red onion (thinly sliced, optional)

Directions

I preheat the oven to 400°F (200°C). I wash and trim the beets, then wrap them in foil and roast for about 45–60 minutes until fork-tender.
Once cooled, I peel the beets (the skins rub off easily) and cut them into wedges or slices.
On a large plate or in a bowl, I arrange the greens, then top them with beet slices.
I sprinkle crumbled goat cheese over the top, followed by a drizzle of olive oil and balsamic glaze.
For added crunch, I sometimes add chopped walnuts or pecans, and a few slices of red onion.
I finish with a pinch of salt and black pepper to taste.

Servings and timing

This recipe serves 4 as a side or 2 as a main. It takes about 15 minutes to prep (after roasting) and 45–60 minutes for the beets to cook. I often roast the beets ahead of time to make assembling quicker.

Variations

If I want to switch things up, I use golden beets for a milder flavor or add orange segments for brightness. I sometimes replace goat cheese with feta or blue cheese. For extra protein, I add grilled chicken or chickpeas on top.

Storage/Reheating

I store leftover salad in the fridge for up to 2 days, though it’s best enjoyed fresh. If I’m planning to store it, I keep the greens separate from the beets and dressing to prevent wilting. The beets and goat cheese hold up well and can be prepped a few days in advance.

FAQs

Do I have to roast the beets?

Roasting brings out their natural sweetness, which I love, but I can also use steamed or pre-cooked packaged beets for convenience.

Can I make this salad ahead of time?

Yes, I roast the beets and crumble the cheese ahead, but I assemble the salad just before serving to keep the greens fresh.

What can I use instead of balsamic glaze?

I use a simple mix of balsamic vinegar and honey if I don’t have glaze on hand—it’s sweet, tangy, and just as tasty.

Is this salad good cold?

Absolutely. I usually serve it slightly chilled or at room temperature, especially if I’ve prepped the ingredients ahead of time.

Can I use canned beets?

I prefer fresh, but if I’m in a rush, canned beets (drained and rinsed) work too—they just don’t have the same depth of flavor as roasted ones.

Conclusion

Beet Salad with Goat Cheese and Balsamic is a fresh and elegant dish I keep coming back to. It’s easy to make, visually stunning, and full of flavor. Whether I serve it as a light lunch or a vibrant starter, it always leaves a lasting impression.