Beet Salad with Goat Cheese and Balsamic

This beet salad with goat cheese and balsamic is a vibrant, flavorful dish that’s both elegant and easy to make. I love pairing the earthy sweetness of roasted beets with tangy goat cheese and a simple balsamic glaze.

Why I’ll Love This Recipe

I love how this salad combines fresh ingredients into something that tastes restaurant-worthy. The creamy goat cheese melts slightly against the warm beets, and the balsamic adds a rich, tangy finish. It’s perfect for lunch, a dinner starter, or even a light main when I want something nourishing but not heavy.

Ingredients

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

• Beets (roasted or boiled)

• Goat cheese (crumbled)

• Arugula or mixed greens

• Walnuts or pecans (toasted)

• Balsamic vinegar or balsamic glaze

• Olive oil

• Salt and black pepper

Directions

1. I start by roasting or boiling the beets until they’re tender, then I let them cool slightly before peeling and slicing them into wedges or rounds.

2. I arrange the greens on a serving platter or in a salad bowl.

3. I layer the sliced beets on top of the greens, then sprinkle on the crumbled goat cheese and toasted nuts.

4. I drizzle with olive oil and balsamic vinegar or glaze, then season with salt and pepper to taste.

5. I serve the salad immediately while the beets are still slightly warm or let it chill for a cool, refreshing version.

Servings and Timing

This recipe serves 4 as a side or 2 as a main. It takes about 10 minutes to prep and 45 minutes to roast the beets (if not using pre-cooked).

Variations

• I sometimes use golden beets for a beautiful color contrast.

• Swapping goat cheese for feta or blue cheese adds a different flavor.

• Adding orange segments or apple slices brings in fresh sweetness.

• For a heartier salad, I top it with grilled chicken or quinoa.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. If the salad is already dressed, I eat it sooner, as the greens wilt. I don’t reheat it—this one is best served fresh or chilled.

FAQs

Can I use pre-cooked beets?

Yes, I use pre-cooked vacuum-packed or canned beets when I’m short on time. They work perfectly in this salad.

How do I roast beets?

I wrap them in foil and bake at 400°F (200°C) for about 40–45 minutes, then peel once cooled.

Can I make this salad ahead of time?

I prep the components ahead and assemble just before serving to keep everything fresh.

What greens go best with this salad?

I love using peppery arugula, but mixed spring greens or spinach also pair beautifully with the beets and goat cheese.

Is balsamic glaze the same as balsamic vinegar?

No, balsamic glaze is thicker and sweeter. I use it when I want a more concentrated, glossy drizzle.

Conclusion

This beet salad with goat cheese and balsamic is one of my go-to dishes when I want something that feels special but comes together effortlessly. The balance of textures and flavors always leaves me satisfied, whether I’m making it for myself or serving guests.

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