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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Hello Jenn, I found your website when I googled beet salad and I’m really glad I did. Your food looks amazing! Made your beet salad and it was delicious!! First time roasting beets, I love beets! My husband not so much but even he enjoyed your salad. The dressing is amazing! Will use it on many salads. Oh and I made your strawberry cake too and it was sooooo good! Can’t wait to try more of your recipes. Thanks ?
Much like Daniella (June 26, 2016), I too have tried this recipe for the first time. I have a question – asked out of the purest ignorance. I candied the walnuts with butter and honey, making enough for several iterations of the beet salad, and am not sure how best to store them. Any suggestions?
Storing them in airtight container, either in the fridge or the kitchen counter, should be fine.
This is an exception all salad. Everything about it is better that the restaurant I frequently go to for this. I’m so glad I tried it, Thanks.
This salad is really delicious! I don’t know why beets are so expensive, I grew some one year and they are so easy to grow. I had bushels of them and could not give them away. Nobody would eat them. I am so glad my mom raised me eating beets as I grew up. Thanks for this great recipe.
Loved it! First time I’ve cooked fresh beets, and the salad was delish!
I’m planning to take this to a friends place – would you suggest taking the dressing, beets, cheese and walnuts separately and assembling there? Or can I put it together at home?
Yes, Marianne. The beets bleed and the cheese is soft, so I would definitely recommend assembling the salad at the last minute. Hope everyone enjoys it!
Just curious – is there a reason you use vegetable oil in your dressings as opposed to EVOO?
Hi Donna, Sometimes the flavor of EVOO is too strong; in those cases, I prefer a more neutral tasting oil like vegetable, canola or grapeseed.
First of all let me say thank you for your site. I stumbled upon it a few weeks ago and have already book marked several recipes.
My question is about the beets in this salad. Mine didn’t come out tasting sweet after roasting them. Is there a secret to selecting the beets? Anything else I should know in order to get the sweet roasted taste?
Hi Karen, So glad you’re enjoying the recipes on the site. If you find that the beets aren’t sweet enough for you, try this recipe with golden beets– they have a sweeter, more mild flavor. And here are some tips on selecting beets at the store.
The beet salad was absolutely delicious. I’m a lover of beets, walnuts and goat cheese so the combination was excellent and pulled together so well with the tangy salad dressing. This isn’t the first recipe of yours I’ve tried, but I’ll be following you more closely. Absolutely delicious!!!
My friends don’t like goat cheese. Would
Blue cheese or feta cheese work. What
do you suggest? Thanks, I love all your
recipes.
Hi Helen, Either would work well — go with your favorite.
Can you serve the beets cold?
Definitely!
Love the vinaigrette on the Beet/walnut/goat cheese salad. Great!!!
Delicious! Another recipe where you have simply captured a nice blend of flavors and textures – and colors!
The roasted beet salad is very close to one at my favorite restaurant. Your recipies is fabulous!!
This salad is delish! For an extra touch I added candied walnuts. So yummy:)
Even my husband, who hates beets, loved this salad. The flavours work so well together. delicious.
Jen, I too use a Bon Maman Jar to shake dressing!. I am just starting to try out your recipes and so far really amazed.
Zucchini fritters so good – just zucchini, which can be so bland, transformed. Looking forward to trying more of your recipes. Black bean salad and chicken quesadillas next!
This is without a doubt one of the best salads I’ve ever made! It’s definitely my “go to” salad whether it be for a dinner party or just the family.
Everybody raves about it and I always get asked to share the recipe!
this Salad was FANTASTIC. a huge hit at my dinner party, everyone, and I mean everyone, loved it. something about the combination of the roasted beets , goat cheese , nuts (I used Pecans) and the fabulous dressing was just outstanding. I doubled the dressing, to serve 7 appetizer sized salads. There was leftover but I didn’t want to skimp, since it was so delicious! definately a keeper. Thank you!!!
5 star!!!!
I loved this recipe! The dressing was the best I ever made. I’ll be serving this again!
I grew up on beets and eating Borsht. If you’re unsure about borsht and trying it for the first time, find a nice Ukrainian lady and ask her to make it for you fresh. It can be pretty gross cold or out of a jar. Back to the recipe. I love going to a little French place and ordering their beet salad. So glad I found this recipe. Also, I’ve always prepared beets by boiling them, so the roasting tip is new for me. Also, less mess. Along with the dark red beets, I prepared some golden beets too, since they are so pretty and look fancy. The dressing paired nicely with the goat cheese and beets. I am not a big fan of spinach, so I replaced it with arugula. So good!
My issue with dressings is always balance. This recipe is right on! I am a pretty good cook, but I struggle within finding the balance in dressings. When I made this, my sister looked at me and said, “Did you write that down? That dressing is a keeper.” Thanks for sharing a simple, balanced, and clear recipe.
Can I credit you and share?
Thanks,
Liz
Glad you enjoyed it, Liz! Please do share!
I love beets and this looks like a wonderful recipe. Has anyone ever tried adding orange sections instead of or in addition to nuts?
Hi Ken, I think it sounds wonderful. You might also like this roasted beet, citrus and feta salad I developed for Serious Eats:
http://www.seriouseats.com/recipes/2013/01/roasted-beets-citrus-feta-walnuts-recipe.html
I just stumbled on your website when searching for a salad recipe with beets, I am so glad I did. this recipe is delicious!, Will definitely be making it again. Thank you for sharing.
Welcome, Karen! So glad you enjoyed it 🙂
This is my favorite salad with beets – so delicious.
Loved this Salad, I used pecans because I ran out of walnuts and it worked great!! The dressing was delicious with this salad or anything else.
I made this salad tonight and my family can’t wait to have it again tomorrow! I made some small adjustments (because I didn’t look up the recipe until after I shopped!). I toasted some slivered almonds instead of using walnuts and substituted apple cider vinegar in the dressing. Thanks for the work you put into the site and for sharing the great recipe.
This is my all time favorite salad. I add garlic to the salad dressing.
Please sign me up!
Made this last night…so delicious! My husband wouldn’t stop talking about how yummy it was. I shared the recipe with a group of friends who are trying to eat healthier. Subscribing to your site now!
Incredibly delicious – made me look good in front of the in-laws!
This is my all time favorite salad. I LOVE beets.
Made this salad and loved it so much, we had to have it the next night. I made it with spinach and spicy brown mustard I had on hand and it was fantastic! This is definitely our new favorite salad! Thank u so much
Thank you for the primer on roasting beets. (My dad used to boil them on the stove, and that was always a turn-off to me.) Roasting the beets was oh-so-easy and the kids kept coming in the kitchen and asking what that “earthy” smell was! We used a mix of yellow and striped red beets from the farmer’s market and it made the salad very pretty. Loved the dressing. This salad helped us get out of our Italian and Greek salad rut. Delicious!
We will definitely make this salad again, as soon as our local Farmer’s market re-opens for the season.
Love this recipe and make it often! I use sherry vinegar instead of red wine vinegar.
Great salad. Beets are one of my favorite vegetables.
Another wonderful and easy dressing. I have been impressed by all your recipes so far. The salad dressings are genuinely fabulous. I’ve tried recipes from other websites and have been disappointed. Thanks for sharing!
My son-in-law made this for our Christmas salad…wonderful…since the beets are served cool can I roast the day before and still get the same firmness.
Hi Janet, So glad you enjoyed the salad. You can definitely cook the beets the day before.
Maybe the secret is the Bonne Maman jar. My guests are still talking about the dressing. Homemade roasted beets are such an unexpected delight to most people who are afraid to try them.
I made this salad dressing tonight and it was delicious. I am a college student but I still like to make healthy, and this dressing was quick and inexpensive to make. I used Wegmann’s red wine vinegar, which only cost 99 cents, and the dressing was still great! I will definitely be making this again.
Made this tonight and loved it. Yum yum yum!
I was pretty low on dijon so I just used the mustard jar to shake all that mustard into the dressing from the sides. It turned out delicious. I didn’t have any red wine vinegar on hand so I just used apple cider vinegar. Still quite good! Arugula makes a great salad base. Thanks for the recipe!
Mary, I studied abroad in France in college and my host mother always used a Bonne Maman jar to make her vinaigrette. Ever since, I have done the same and it reminds me of that wonderful time in my life every time. Thanks for leaving a comment. I love hearing from readers 🙂
Funny! I use a Bonne Maman jar to shake my vinaigrette too.
Jen-Made the salad last night. So Yummy! The dressing was wonderful.
This sounds soooo yummy! Wanted to tell you that in the summer, I put beets in a “foil pouch” with a bunch of ice cubes and stick them on the grill. Same concept as what you did below, just without the oil. I guess as the ice melts it steams the beets and they have a kind of roasted flavor. Anyway, they are delish and would work great in this salad. I can’t wait to try it! I love your site!!!
Michele,
It’s best to leave the stems partially on, otherwise the color will leak out of the beets. Enjoy 🙂
Love it! Can’t wait to try this. I love beets and have been too intimidated to make them at home. This definitely makes it look easier. Thanks again for great ideas!
wow! that salad is such a stunner:) thank you for sharing this post and have a great weekend.
Simple green salad & the beets are a plus..this is so healthy.
looks delish! i love beets with goat cheese. just curious about why you leave part of the beet stems on while cooking.