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Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

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This pretty roasted beet salad makes the perfect starter for a dinner party.

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 (tossing the beets with the salad will turn everything pink!).

What You’ll Need to Make Roasted Beet Salad with Honey-Dijon Vinaigrette

beet salad ingredients

Step-by-Step Instructions

In a small bowl, combine the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper.

vinegar, mustard, honey, shallot, and seasoning in bowl

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.)

adding oil to whisked vinegar mixture

Taste and adjust seasoning if necessary.
vinaigrette for beet saladPlace 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.

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Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

This pretty roasted beet salad makes the perfect starter for a dinner party.

Servings: 6 to 8
Prep Time: 20 Minutes
Total Time: 20 Minutes

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

  1. 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

  1. 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.
  2. 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.
  3. 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

Powered by Edamam

  • 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

  • 5 star recipe! I make this all the time! Tastes like something from a fancy restaurant. If you like beets, this is a must try! I make the beets in my instant pot. I make the dressing in my mini chopper. So good! So good! *****

    • — Tracy on November 8, 2022
    • Reply
  • Jen, I made this salad a few days ago. We really enjoyed it! We like the salad ingredients a lot; the greens, goat cheese, beets, and walnuts really go together. The vinaigrette is special….unique and delicious!

    I used to cook beets for salads. It was a little bit of trouble, so we didn’t have that type of salad often. Then, a few weeks ago I made a salad with beets in it (not this one), and discovered “Aunt Nellie’s Baby (whole pickled) Beets at our local Publix grocery store. We’ve had a few salads with Aunt Nellie’s Baby Beets since then, including your recipe. I recommend them.

    Thanks for another delicious recipe!

    Richard

    • — Richard Wilson on October 31, 2022
    • Reply
  • I ended up using honey goat cheese, as the supermarket was out of regular; but it came out wonderful! Love this recipe!

    • — Leah on September 11, 2022
    • Reply
  • Jen,
    As with all of your salads (and recipes for that matter) this was absolutely delicious! I recently made a grilled romaine salad from a recipe I found on Food Network and it made me wonder if you’d ever experimented with a recipe for it? If so I’d love to try your version as your salad dressings are always spot on! Thanks for all that you do for us home cooks to keep our families happy and healthy! 🥰

    • — Candice on August 27, 2022
    • Reply
    • Glad you enjoyed, Candice! I’ll add the grilled romaine salad to my list. 🙂

      • — Jenn on August 28, 2022
      • Reply
  • What do you think about adding quinoa to this salad to make it a bit more hearty?

    • — Victoria on August 4, 2022
    • Reply
    • Love that idea 🙂

      • — Jenn on August 4, 2022
      • Reply

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