Mixed Greens with Roasted Beet and Goat Cheese Salad
A vibrant, elegant salad featuring warm roasted beets and creamy goat cheese over tender mixed greens, dressed with a tangy red wine vinaigrette and finished with toasted walnuts. The warm beets slightly wilt the greens while the cheese adds richness—perfect as a light main course or elegant side.
- Prep
- 20 min
- Cook
- 45 min
- Wait
- 10 min
- Total
- 1 hr 15 min
- Makes
- 4 servings (about 2 cups per plate)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Use fresh mixed greens—they will be the foundation of the salad
- Have all ingredients prepped before you start roasting the beets
Roast the beetsOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Toss the scrubbed beets with 1 tablespoon (15 ml) of olive oil, salt, and pepper.
- Wrap each beet individually in foil and place them on a rimmed baking sheet.
- Roast for 40–45 minutes, until a fork pierces the flesh easily and the skin is slightly wrinkled.
- The beets are done when they feel tender throughout.
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Ready when: Fork pierces flesh easily; skin is slightly wrinkled
Tip: Don't skip wrapping beets in foil—it traps steam and ensures even, tender roasting.
Toast the walnuts
- While the beets roast, place the chopped walnuts in a small skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned.
- Pour onto a plate to cool—they'll continue to darken slightly as they cool.
- Do not leave them unattended as they burn quickly.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Toasting brings out walnut flavor—don't skip this step. Stir constantly to prevent burning.
Make the vinaigrette
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, and shallot if using.
- Season lightly with salt and pepper.
- Let sit for 1 minute to allow the flavors to blend.
- Slowly whisk in the remaining 2 tablespoons (30 ml) of olive oil until emulsified.
- Taste and adjust seasoning—the vinaigrette should taste bright and slightly sharp.
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Ready when: Vinaigrette is emulsified and well combined
Tip: Don't add the oil all at once—whisking it in slowly helps the vinaigrette emulsify and cling to the greens.
Cool and peel the beets
- When the beets are tender, carefully remove the foil (watch for steam) and let them cool on the baking sheet for about 5 minutes until you can handle them.
- Once cool enough to touch, rub the skin off under cool running water—the skin should slip off easily.
- Slice or quarter the beets depending on their size; aim for bite-sized pieces.
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Ready when: Skin slips off easily under running water
Tip: Wear gloves or wash your hands immediately after peeling—beet juice stains. The skins should come off without effort if they're fully cooked.
Warm the beets lightlyOven 400°F / 205°C
- Return the peeled, cut beets to the baking sheet (no need to foil again) and place in the still-warm 400°F (200°C) oven for 2–3 minutes just to bring them back to warm before serving.
- This ensures the beets are still warm enough to gently wilt the greens when the salad is composed.
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Ready when: Beets are warm to the touch
Tip: This step is optional but recommended for the warm salad effect—the contrast of warm beets and cool greens is part of the appeal.
Assemble the salad
- Place the rinsed and dried mixed greens in a large salad bowl.
- Drizzle with about three-quarters of the vinaigrette and toss gently until the greens are lightly coated and evenly dressed.
- Divide the dressed greens among four serving plates or bowls.
- Top each serving with warm beet pieces, crumbled goat cheese, and a generous handful of toasted walnuts.
- Drizzle with any remaining vinaigrette.
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Ready when: Greens are evenly coated; salad is arranged on plates
Tip: Dress the greens just before serving to prevent them from becoming soggy. The warm beets will slightly wilt the greens—this is intentional.
Finish and serve
- Top each plate with a sprig of fresh thyme if desired for color and herbal notes.
- Serve immediately while the beets are still warm and the greens are crisp.
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Ready when: Salad is plated and garnished
Tip: Serve immediately—once the beets cool, the salad loses its warm appeal.
Good to know
Tips
- Roast extra beets to have on hand—they store well and are great in grain bowls, pastas, or soups.
- For a heartier main course version, add grilled or seared protein such as goat cheese-stuffed chicken breast, lentils, or chickpeas.
- The key to this salad is the contrast: warm earthy beets against cool tender greens. Don't let the beets cool completely before serving.
- Balance is important—too much vinegar overwhelms the greens; too much cheese makes it heavy. Taste as you go and adjust the dressing to your preference.
Make ahead
You can roast and peel the beets up to 2 days ahead; store them in an airtight container in the refrigerator. You can also make the vinaigrette up to 3 days ahead. Toast the walnuts and prepare the greens on the day you serve; toast the walnuts no more than a few hours before serving so they stay crisp. Warm the beets just before assembling.
Storage & reheating
Leftovers do not store well, as the greens will wilt and the contrast between warm and cool will be lost. If you have leftover dressed salad, transfer it to an airtight container and refrigerate for up to 24 hours, but texture will suffer. Undressed greens will keep refrigerated in a sealed container for 3–5 days. Leftover beets and vinaigrette keep refrigerated for up to 5 days and 1 week respectively. To reheat beets, warm them gently in a low oven (300°F / 150°C) for 5–10 minutes.
Substitutions
- fresh goat cheese → crumbled feta cheese or fresh mozzarella. Feta adds a sharper tang; fresh mozzarella is creamier. Both pair well with beets and walnuts.
- raw walnut halves → toasted pecans or candied walnuts. Pecans are milder and buttery. Candied walnuts add sweetness that complements the earthy beets.
- red wine vinegar → balsamic vinegar or sherry vinegar. Balsamic is sweeter and richer; sherry vinegar is lighter. Both work well, but reduce the amount slightly.
- mixed salad greens (baby spinach, arugula, butter lettuce, frisée) → spinach, arugula, or a mix of bitter greens like radicchio and endive. Spinach is milder; arugula and bitter greens stand up better to the sharp vinaigrette and warm beets.
