Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette
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Perfect for dinner parties or jazzing up a weeknight meal (try topping it with steak, salmon, or chicken for a complete dish), my roasted beet salad looks as amazing as it tastes.
This beet salad with goat cheese and walnuts is my go-to dinner party salad. I don’t think I’ve ever served it without sending a few people home with the recipe. Years ago, I would roast my own beets, but high-quality vacuum-packed roasted beets, such as Love Beets, are now available in the produce section of most supermarkets, which makes the salad a breeze to prepare. Be sure to dress the greens at the last minute so they don’t get soggy, and top the salad with the beets as opposed to mixing them in, as tossing the beets with the salad will turn everything pink! Want to make the salad a complete meal? Try topping it with steak, grilled chicken or pan-seared salmon.
Table of Contents
“Absolutely delicious 💯 The dressing is superb. I follow the recipe to the T, I’ve made this 3x already this week. YUM!”
What You’ll Need to Make Roasted Beet Salad with Honey-Dijon Vinaigrette
- Honey: Adds subtle sweetness to the dressing and balances the acidity of the vinegar.
- Dijon Mustard: Provides a tangy flavor and helps emulsify the dressing.
- Red Wine Vinegar: Adds acidity and depth of flavor.
- Shallots: Infuses a subtle onion flavor into the vinaigrette.
- Salt and Pepper: Enhances the overall taste of the dressing.
- Vegetable Oil: Provides a smooth texture and helps bind the ingredients together.
- Mixed Greens: Serve as the base of the salad, providing freshness and color.
- Vacuum-Packed Roasted Beets: Offer earthy sweetness and vibrant color to the salad. I use store-bought but if you’d like to roast them yourself, see the note at the bottom of the recipe.
- Walnuts: Add a satisfying crunch and nutty flavor.
- Goat Cheese: Adds creaminess and tanginess, complementing the sweetness of the beets and the crunchiness of the walnuts.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a small bowl, combine the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper.
Whisk to combine. Then, whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.)
Taste and adjust seasoning if necessary.
Place the greens in a large bowl, drizzle with about half of the vinaigrette, and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts, and goat cheese. Serve immediately.
Frequently Asked Questions
Absolutely! The dressing can be prepared up to 5 days in advance and stored in the fridge. Just give it a good shake before using it on the salad.
This salad is really flexible so you can tailor it to your preferences or to what you have on hand. Swap out the beets for strawberries or sliced apples, use crumbled feta instead of goat cheese, and pecans, almonds, or pistachios in place of the walnuts. Each tweak will bring its own unique flavor and texture to the salad.
Yes, you can definitely make the beets ahead of time. Roasted beets keep nicely in an airtight container in the fridge for up to 5 days. And if you’d like to freeze leftover beets, wrap them tightly in plastic wrap or foil and store them in an airtight container in the freezer for up to three months. Thaw them in the refrigerator before using. If you’re a big beet fan and looking for other ways to use them, you’ll love (and maybe even obsess over) my balsamic-glazed roasted beets.
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Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette
Perfect for dinner parties or jazzing up a weeknight meal (try topping it with steak, salmon, or chicken for a complete dish), my roasted beet salad looks as amazing as it tastes.
Ingredients
For the Vinaigrette
- 2 tablespoons honey
- 1½ tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1½ tablespoons minced shallots
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup plus 2 tablespoons vegetable oil
For the Salad
- 10 ounces mixed greens
- About ½ lb vacuum-packed roasted beets, cut into wedges (see note)
- ½ cup walnuts, coarsely chopped
- 3 ounces goat cheese
Instructions
For the Vinaigrette
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.
For the Salad
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
- Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
- Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.
Nutrition Information
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- Per serving (6 servings)
- Calories: 242
- Fat: 21g
- Saturated fat: 3g
- Carbohydrates: 11g
- Sugar: 9g
- Fiber: 2g
- Protein: 4g
- Sodium: 322mg
- Cholesterol: 7mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Another great recipe from Once Upon a Chef that I will serve again and again. Thank you so much, Jenn! I avoid using foil unless absolutely necessary for environmental reasons. If others share that concern, here’s another way to cook the beets for this recipe: Preheat the oven to 400 degrees, cut off the tops and roots, and peel the beets. Cut into 1 1/2 inch chunks, toss with 1.5 tablespoons of olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, and roast for approx 45 minutes or until beets are tender.
I agree about environmental waste, so I wonder if, instead of foil, these could be roasted in an oven proof casserole dish with a cover.
Hi Kathy, That should work – enjoy!
Hi, your recipe looks great. I don’t have any shallots. Is there anything l could use instead. Thanks
Hi Stacey, You could use an onion (preferably red), but chop it very finely – it will be stronger in flavor so I’d use a little less.
Hi Jenn, l actually had some spring onions and used them. It’s a great sauce and l can’t wait to make it with the proper ingredients next time. Thanks.
This salad is amazing! I love a good beet salad and will order it any time I see it on a menu, but have never tried to make one myself. This came together so quickly and easily. As many other reviewers commented, the dressing is out of this world and perfect for this salad.
I do have one question, you don’t mention toasting the walnuts. Should they be toasted or raw?
Glad you liked this! I don’t toast the walnuts in this, but you definitely can. 🙂
My go to salad dressing. It’s simple and delicious. Family and friends love it. Thanks Jenn!
Love this recipe, the dressing is amazing. Made this for friends last night and they couldn’t stop raving about the whole way through eating it! This is my new go-to beet and goat cheese salad, the dressing is definitely what makes it!
Hi Jenn,
Would this salad work with arugula, or a mix of arugula and romaine?
Thanks,
Mary
Definitely, it would be excellent with arugula. Please LMK how it turns out!
This dressing recipe is outstanding… I’ve made it three times during the past two weeks. Everyone has really liked it. For the salad I cooked the beets and diced them ahead of time – so handy to pull out of the fridge and put salads together. We toasted our walnuts in a bit of sugar for an extra bit of “special”. I intend to try more of your recipes very soon.
Love the dressing – it has been my go to all summer! I’ve been on a roasted beet and walnut craze and this was perfect! Thank you.
Wonderful salad, but I couldn’t find goat cheese, so I found a substitute recipe which was a combination of cream cheese and feta, Worked great!
I love this salad. It is my go-to salad to impress people! I made it for our company’s healthy lunch challenge and it was the most favorite salad!