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Beet Salad with Goat Cheese and Balsamic

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This beet salad with goat cheese and balsamic is a vibrant, flavorful dish that’s both elegant and easy to make. Earthy roasted beets pair beautifully with tangy goat cheese, toasted nuts, and a rich balsamic drizzle—perfect as a side or light main.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings (side) or 2 servings (main)
  • Category: Salad
  • Method: No-Cook (plus roasting if needed)
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3 medium beets, roasted or boiled
  • 2 oz goat cheese, crumbled
  • 4 cups arugula or mixed greens
  • 1/4 cup walnuts or pecans, toasted
  • 2 tablespoons balsamic vinegar or balsamic glaze
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

Instructions

  1. Roast or boil the beets until tender. Let cool slightly, then peel and slice into wedges or rounds.
  2. Arrange the arugula or greens on a serving platter or in a salad bowl.
  3. Layer the sliced beets over the greens.
  4. Sprinkle with crumbled goat cheese and toasted nuts.
  5. Drizzle with olive oil and balsamic vinegar or glaze.
  6. Season with salt and black pepper to taste.
  7. Serve immediately while beets are warm, or chill for a cooler version.

Notes

  • Use golden beets for color contrast.
  • Swap goat cheese for feta or blue cheese for a different flavor profile.
  • Add orange segments or apple slices for natural sweetness.
  • Top with grilled chicken or quinoa for a heartier meal.

Nutrition

Find it online: https://juliameals.com/beet-salad-with-goat-cheese-and-balsamic/