Roasted Beet Salad With Goat Cheese

Kuzey · 2025-09-08T14:49:27+0300

While I love a garden-fresh green salad topped with homemade buttermilk ranch dressing, I also enjoy the depth of flavor and interesting textures that combining fresh and roasted ingredients can offer. This roasted beet salad with goat cheese is that perfect blend, coupled with vibrant colors to offer an impressive presentation to any table.

Roasted beet salad with goat cheese in a white serving bowl.

Why You’ll Love Roasted Beet Salad With Goat Cheese

I confess, I did not enjoy beets as a child. To this day, my favorite way to eat beets is my homemade chocolate beet cake.

However, because they are so nutritious and I can easily grow beets here in the Pacific Northwest, I am always game to try new beet recipes. My friend, this one is a winner! Here’s why…

Nutritious – Don’t you agree that it’s a big win when you find a recipe that is healthy and tastes great? That pretty purple dye that stains everything a beet touches is the presence of betalains, which are powerful antioxidants.
Reduces Waste – This recipe uses the entire beet from root to leaf, reducing waste and further increasing the nutrition of your salad because the greens add a good source of iron, vitamin K, vitamin C, and magnesium.
Unique – If you’ve heard of roasted beet salad with goat cheese, you were likely introduced to it through a high-end restaurant. Yet, it’s simple to make with easily accessible ingredients.
Versatile – Because roasted beets complement a variety of flavors and textures, this recipe is easily adaptable to what you have on hand. (See recipe variations and substitutions below.)

Ingredients Needed

Roasted beet salad ingredients: beets with greens, onion, pistachios, goat cheese, olive oil, salt, red wine vinegar, honey, Dijon mustard, and chives.

A full ingredients list, including measurements, can be found in the recipe card below.

Beet Root and Greens – Red beets are most common, but any color of beets (or a combination) works great.
Onion – Due to their mild taste and vibrant color, red onions are preferred for salads.
Vinaigrette – This recipe combines olive oil, red wine vinegar, Dijon mustard, honey and fresh chives to make a delicious from-scratch dressing.

Recipe Substitutions and Variations

Beet Greens – If you are having trouble finding beets with greens still attached, you can substitute Swiss chard or arugula.
Honey – I like to take advantage of honey’s benefits by using it when I can, but you can substitute maple syrup if you prefer.
Pistachios – Walnuts or pecans make a good substitute if you don't have pistachios on hand.
Goat Cheese – If you don’t prefer the sharp taste of goat cheese, you can use a milder cheese, such as feta, which is made from sheep milk or sometimes a mixture of sheep and goat milk. If you have a batch of my marinated cheese balls handy, those work great, too!
Protein – This recipe makes a lovely complementary side dish. However, you can make it a complete (and satisfying) meal by topping it with grilled chicken.

Recipe Instructions

A hand using a knife to separate beets from their stems.

Step 1: Remove the greens from the beets, rinse and dry with a paper towel.

A hand holding a knife chopping beet stems into two inch pieces.

Step 2: Remove the leaves from the stems and slice the greens into strips, and slice the stems into 2-inch pieces.

Whole beets in a saucepan of water ready to boil.

Step 3: Add the beets to a large pot of water, cover with water and bring to a boil. Once boiling, cook for 20-30 minutes or until tender. Drain the water and allow the beets to cool.

Hands holding a knife chopping boiled beets into bite sized pieces.

Step 4: Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil and set aside. Once the beets are cool, remove the skins and chop into bite-size pieces.

Boiled and chopped beets arranged on a sheet pan ready to roast in the oven.

Step 5: Place the chopped beets in a bowl, drizzle with olive oil and salt and toss to coat them evenly. Spread the beets out onto your prepared baking sheet and cook for 15 minutes.

A hand holding a Mason jar filled with vinaigrette.

Step 6: Meanwhile, add the olive oil, red wine vinegar, Dijon, honey, and chives to a Mason jar and shake until fully combined.

Sautéd onions and beet greens in a skillet.

Step 7: Slice the onions and place them in a pan with some olive oil, cook until translucent. Add the beet greens to the pan with the onions and cook until soft.

Hand holding a spoon mixing beet salad ingredients together in a mixing bowl.

Step 8: In a large bowl, add the cooked beets, drizzle with a bit of the dressing and toss to coat. Add the cooked onions and greens, beets, more dressing, and toss to combine. Top with goat cheese crumbles and pistachios, and serve immediately.

FAQs

What goes in a beet salad?
The best beet salad pairs sweet, salty and acidic flavors with crunchy, tender and creamy textures. This recipe checks all the boxes with roasted beets, fresh greens, nuts and cheese topped with a sweet and tangy homemade vinaigrette.

What do beets pair well with?
The earthy yet sweet flavor of roasted beets pairs well with other root vegetables. Additional ingredients can enhance the flavor of beets, such as:

– Acid: Citrus or Vinegar
– Creamy: Cheese or Avocado
– Salty: Nuts or Bacon
– Sweet: Honey or Maple Syrup

What cheese pairs best with beets?
Soft cheeses with salty notes, such as goat cheese, feta, or these marinated cheese balls, pair well with beets.

Do you have to peel beets for salad?
Beet skins of large beets can be tough and bitter. It is best to peel all beets for a raw beet salad. For a roasted beet salad, you could skip the peeling step for young, tender beets. However, peeling should yield the most desirable results.

Harvest to Table Magazine

This recipe for roasted beet salad with goat cheese was featured in the June 2025 edition of Harvest to Table Magazine. If you’re tired of mealtime being a hassle, make it easy with from-scratch recipes for every season. Plus, with your subscription, you’ll gain access to free past issues of Harvest to Table!

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