Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette
This post may contain affiliate links. Read my full disclosure policy. With earthy beets, creamy goat cheese, crunchy walnuts, and a tangy vinaigrette, this salad looks fancy but comes together fast. Add sliced steak, salmon, or chicken, and it doubles as a gorgeous main. This beet salad recipe 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 grocery stores, which makes the salad a breeze to prepare. Be sure to dress the greens at the last minute so they don’t get soggy. Want to make the salad a complete meal? Try topping it with steak, grilled chicken or pan-seared salmon. For a twist, swap the beets for sliced apples or strawberries, use pecans or pistachios instead of walnuts, or trade the goat cheese for blue cheese or feta. “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 Dressing ingredients (red wine vinegar, Dijon mustard, honey, shallots, salt, pepper, and vegetable oil): A bright vinaigrette with subtle sweetness and a little zing. I prefer vegetable oil over olive oil here for its more neutral flavor. Mixed greens: The base of the salad—baby spinach and arugula are my go-tos, but any tender greens work. Roasted beets: Earthy, sweet, and vibrant. I use vacuum-packed store-bought beets for ease, but you can roast your own (see the recipe for the how-to). They keep well in the fridge or freezer, too. Walnuts and goat cheese: Add crunch, tang, and creaminess—an irresistible contrast to the beets and greens. Jump to the printable recipe for precise measurements Dressing ingredients (red wine vinegar, Dijon mustard, honey, shallots, salt, pepper, and vegetable oil): A bright vinaigrette with subtle sweetness and a little zing. I prefer vegetable oil over olive oil here for its more neutral flavor. Mixed greens: The base of the salad—baby spinach and arugula are my go-tos, but any tender greens work. Roasted beets: Earthy, sweet, and vibrant. I use vacuum-packed store-bought beets for ease, but you can roast your own (see the recipe for the how-to). They keep well in the fridge or freezer, too. Walnuts and goat cheese: Add crunch, tang, and creaminess—an irresistible contrast to the beets and greens. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Make the vinaigrette base. In a small bowl, add the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper and whisk to combine. Step 2: Add the oil. While whisking constantly, slowly stream in the oil until the dressing is emulsified. (Or just toss everything into a jar, seal it, and shake vigorously.) Gradually whisking in the oil or shaking the ingredients in a jar helps create a smooth dressing without needing to pull out the blender. Step 3: Taste and tweak. Give it a taste and adjust the seasoning if needed—add a pinch more salt or a splash more vinegar, if you like. At this point, the dressing can be stored in the fridge for up to 5 days; just give it a good shake before using. Step 4: Toss the greens. Put the greens in a large bowl and toss with the vinaigrette. Arrange the greens on a platter or divide onto plates, then top with walnuts, goat cheese, and beets. Add the beets last so they don’t tint the rest of the salad pink. Serve and enjoy! More Salads You May Like RecipeComments (287)Add Comment Recipe Comments (287) Add Comment 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 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 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. 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. 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 Powered by Per serving (6 servings) Calories: 242 Fat: 21g Saturated fat: 3g Carbohydrates: 11g Sugar: 9g Fiber: 2g Protein: 4g Sodium: 322mg Cholesterol: 7mg 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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