This gorgeous showstopping Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing is perfect for any occasion! Once the beets are roasted (which you can do well ahead of time), the salad comes together quickly. Sit back and enjoy the accolades from your guests!
“We eat a LOT of salads at our house but this one is always at the top of our list! …The dressing is always in the fridge!”
Why This Recipe is a Keeper:
Here’s a super simple, showstopping salad that’s perfect for any occasion! Serve as part of a holiday buffet and your guests will ooh and aah!
Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing is perfect any time you’re entertaining, need something to take to a get-together or just want to up your side salad game for a dinner at home.
This dressing is our go-to salad dressing and we always have some in our refrigerator. It’s sooo good!
Best of all, if you don’t want to go through the trouble of roasting the beets, cooked unflavored beets are now readily available in the produce department. Yay for when you need something impressive but are short on time.
How to Make Roasted Beet Salad with Walnuts, Goat Cheese and Honey – Balsamic Dressing:
Recipe Ingredients:
Here’s everything you’ll need to make this beet salad recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes:
- Beets: I prefer to roast my own beets because I feel the flavor is superior. However, packaged, unflavored roasted beets available in the produce department can be used in a pinch. Use small to medium beets and a variety of colors if available.
- Walnuts: Do toast the walnuts if you have time. Toasting adds another layer of flavor.
- Goat Cheese: Because a log of goat cheese is difficult to crumble, I like to use pre-crumbled goat cheese in the plastic container because it’s easy to sprinkle over the salad.
- Arugula: Arugula has a lightly bitter, peppery flavor. If you’re not a fan of arugula, you can use mixed baby greens or baby spinach.
- Balsamic Vinegar: We love the Kirkland brand from Costco but as long as you’re using a good balsamic vinegar from Modena, Italy, you’re in good shape.
- Oils: I combine canola oil and extra-virgin olive oil. Just using canola oil is a bit too light while only EVOO will be too heavy. You can also use vegetable or grapeseed oil in place of the canola.
Step-By-Step Instructions:
- Gather and prep all the ingredients for the roasted beet salad.
- Trim the tops from the beets and scrub them well. (Save those tops for a salad or a quick saute!)
- Place in a roasting pan and drizzle with olive oil then pour a little water in the bottom of the pan.
- Cover with foil and roast for at least 45 minutes to an hour. Depending upon their size, they may take longer.
- The beets are cooked when you can easily pierce them with a paring knife.
- Let cool and peel.
- While the beets are roasting, whisk together the honey balsamic dressing. The recipe makes more than you’ll need for the salad but you’ll love having extra for another salad. Refrigerate the dressing until needed.
- MAKE AHEAD: Beets can be roasted and peeled 2-3 days in advance. Refrigerate until needed. Dressing can be combined 3-4 days in advance and refrigerated but will keep for up to a week.
- Combine the beets and red onion with some of the dressing and let sit for 15 to 20 minutes. You don’t have to do this, but letting the onion sit in the dressing will soften it up and take away some of the bite.
- Assemble the roasted beet salad:
- Place the fresh arugula on a platter.
- Top with the marinated beets and onion followed by the walnuts and goat cheese.
- Drizzle with additional dressing.
That’s it! Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing is super elegant and perfect for your next dinner party, holiday dinner or special dinner at home!
Chef Tips and Tricks:
- Toasting nuts can be tricky because they burn quickly so keep an eye on them. Toast on parchment paper in a 350-degree oven for 5-7 minutes if chopped and 7-10 minutes if whole. This can also be done in a nonstick skillet on the stovetop. It’s direct heat so won’t take as long. When you can smell the toasted nuts, they’re probably done!
- I always have disposable gloves in my kitchen for handling things like chicken or hot chiles so wearing them while peeling and slicing the beets will keep the color off your hands.
- Eco-friendly alternatives to gloves is to use a cut lemon rubbed over your hands or baking soda and water as suggested by Sunset Magazine.
- To get the stain off your cutting board, sprinkle a little coarse salt over the stain and rub with a lemon half.
Frequently Asked Questions:
Yes, absolutely. Be sure to purchase the ones that are plain and not flavored.
Yes! Roast the beets up to three days ahead and refrigerate peeled or unpeeled. The dressing will keep for 5-7 days in the refrigerator. When ready to serve, just toss the beets and onions with some of the dressing and let stand as directed.
If you’re not a fan of arugula, use mixed baby greens or baby spinach.
Make it a meal with:
- Deviled Crab-Stuffed Artichoke Bottoms
- Braised Beef Short Ribs with Cauliflower Leek Puree
- Asparagus Cordon Bleu
- Chocolate Avocado Mousse
For more delicious beet recipes, be sure to try my:
Be sure to check out all my salad recipes at: Side Dish Salad Recipes – From A Chef’s Kitchen
Join the FROM A CHEF’S KITCHEN MAILING LIST to get all the latest posts and more!
Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
Ingredients
Salad
- 3 bunches small to medium beets - 8-10 beets, tops trimmed and scrubbed -OR- 3 small packages cooked beets, sliced
- 3 tablespoons olive oil
- ½ small red onion - thinly sliced vertically
- Baby salad greens - such as spinach, mixed greens or arugula
- ½ cup coarsely chopped walnuts - toasted if desired
- ½ cup crumbled goat cheese
Honey Balsamic Dressing
- ¼ cup balsamic vinegar
- ¼ cup canola oil
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey - or to taste
- 1 tablespoon Dijon mustard
- 1 clove garlic - minced
- salt and freshly ground black pepper - to taste
Instructions
Salad
- Preheat oven to 375 degrees.
- Rub the outside of each beet with some of the olive oil then place beets in a roasting pan.
- Pour ½ cup of water into roasting pan. Cover with foil. Roast for 45 minutes to 1 hour or until beets can be easily pierced with a knife. Let cool, peel and slice.
- In a bowl, combine sliced, cooled beets and red onion. Drizzle with ½ cup of the dressing and toss to coat. (Reserve remaining dressing for another purpose or pass separately.) Let stand at room temperature for 15-20 minutes so the beets absorb some of the dressing and the onions soften up slightly.
- Place greens on a platter.
- Top with beet/onion combination, then sprinkle walnuts and goat cheese over the top. Serve immediately.
Honey Balsamic Dressing
- While the beets are roasting, whisk together ingredients for the dressing. Refrigerate until needed.
Notes
- May use purchased roasted plain (unflavored) beets.
- Use mixed baby greens or baby spinach instead of arugula.
- Use feta in place of goat cheese.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Robert says
Really enjoyed this salad. I love getting beet salad when I’m out for dinner. Now I can make my own with this great recipe. Loved the salad dressing, my wife says it’s her new favorite. Thanks for sharing.
Carol says
Hi, Robert, Thanks so very much and so happy you love this salad. I’m like you… if there’s a beet salad on the menu, I’m going to try it. Thanks again!
Sue C says
I have to let you know that we eat a LOT of salads at our house but this one is always at the top of our list! Not only that, but the dressing is always in the frig. (with part avocado oil) as one of the two dressings that my hubby and I use on our daily lunch salads. Thank you!
Carol says
Hi, Sue, Thanks so very much and so happy you enjoy so much!! We always have this dressing in our refrigerator, too; store-bought balsamic just doesn’t come close. Thanks again!!
Kara says
How many ounces of arugula do you recommend for this recipe? Can’t wait to make it!
Carol says
Hi, Kara, Thanks so much for your question. It’s pretty forgiving. I usually buy the 5 or 6-ounce clamshell container and eyeball it. Thanks again and hope you enjoy!
Sandy says
This recipe is delicious! I used 100% olive oil instead of half canola for better nutrition. The dressing makes the onions and absolutely amazing! Thanks for sharing this with us!
Carol says
Thanks so much, Sandy! So happy you enjoyed! The oil can definitely be changed up with avocado, grapeseed, etc. Thanks again!
Brenda says
What could I use instead of goat cheese? We don’t like goat cheese.
Carol says
Hi, Brenda, Thanks so much for your question. You could also use feta or blue cheese. If you don’t care for those, perhaps fresh mozzarella? Thanks again and hope you enjoy!
D evans says
So good! I didn’t know I liked beets☺️
Carol says
Thanks so much!! Glad you enjoyed!! I stayed away from beets until I became an adult and HAD to eat them at my boss’s house. Found out I loved them!
Kim L. says
I made this yummy salad yesterday and my friend and I loved it. I was never a fan of arugula before but the combination of all the ingredients was delicious. I will definitely make this again.
Carol says
Hi, Kim, Thanks so very much and so glad you enjoyed!!
Liane @ Foodie Digital says
Great, easy salad. I used mixed greens!
Carol says
Hi, Liane, Thanks so much and glad you enjoyed!!
PK says
I’ve made this twice now and it’s so delicious! I follow the recipe exactly as written. It’s wonderful! 😋
Carol says
Thanks so much and so glad you are enjoying! It’s one of our favs for sure!
Barbara Podawiltz says
I made this for dinner tonight along with grilled halibut and roasted potatoes. The beets were absolutely delicious and so good in combination with all the other ingredients. Since I was cooking for 2 I had leftover beets and dressing, so I put them together and will eat them as a side tomorrow. I love pickled beets, but these are so much better than the ones in the jar. No comparison.
Bonnie Damstra says
I’m a big fan of roasted beets – but my Lovie insisted he “does not like beets at all” – which I took as a personal challenge. This recipe wins him over! I used both red and golden beets and substituted sweet white onion for the red (that’s what I had on hand). I roast my beets in foil packets with a sprinkle of water instead of the instructions given here. Peeling is super easy using paper towels; just plop one beet in the center and use the edges of it to cleanly wipe away the peels. Mixed arugula and watercress for the base. The dressing (I subbed vegetable oil for canola again, it’s what I had in the pantry), is a MAJOR hit and I’ll definitely keep it on hand for other salads or meats (better than any steak sauce – I served this beet salad with charred rib eyes and he wanted more dressing to dip in each bite). Note that I use a really REALLY expensive aged balsamic when I cook so I mixed half n half with a less expensive version for the 1/4 cup indicated. Thanks so much for sharing this wonderful dish!
Bonnie da cook in KT TX
Carol says
Hi, Bonnie! You sure made my Saturday! Thanks so very much! Love your beet roasting tip, too! Hope you’ll keep in touch!
Anonymous says
Shauna says
I’m not seeing the recipe for the honey balsamic dressing. Did I overlook it? Would you please provide it?
Carol says
Hi, Shauna, I had the recipe for the dressing there but it may have been confusing because it was in the recipe for the salad. I moved it to after the salad part. Hope this works better! Thanks so much and hope you enjoy!
Anonymous says