Roasted Beet and Goat Cheese Slaw

Name: Roasted Beet and Goat Cheese Slaw
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ lbs (680 g) large red beets, trimmed; ½ cup (50 g) walnuts, whole; 4 cups (320 g) red or green cabbage, finely shredded; 3 oz (85 g) fresh goat cheese, crumbled; ¼ cup (60 ml) red wine vinegar; 3 tbsp (45 ml) extra-virgin olive oil; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) honey (optional); 2 tbsp (6 g) fresh dill, chopped (optional)

From the MyKitchenBank Kitchen

A bright, nutty slaw featuring sweet roasted beets, crisp shredded cabbage, and toasted walnuts, tossed in a tangy red wine vinegar dressing and topped with crumbled goat cheese. This sophisticated side dish works beautifully with roasted meats, grain bowls, or as part of a vegetable-forward meal. The components can be prepped ahead, making it ideal for entertaining.

Prep: 30 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 6 servings (about 7 cups)

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Steps

Before you start

Preheat your oven to 400°F (200°C) before you begin
Have aluminum foil and a sharp knife ready
This recipe involves about 40 minutes of roasting time, so plan accordingly
If using pre-shredded cabbage, you'll save a few minutes of prep work

1
Preheat oven and prep beetsOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Scrub the beets under cool running water to remove any dirt, then trim off the stem and root ends.
- Wrap each beet loosely in aluminum foil and place them directly on the oven rack (or on a baking sheet to catch any drips).
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Ready when: Beets are prepared and foil packets are ready to go into the oven
Tip: Don't peel the beets before roasting—the skin protects them and keeps them moist inside.
2
Roast beets until tenderOven 400°F / 205°C
- Place the foil-wrapped beets in the preheated oven.
- Roast for 35–40 minutes, depending on the size of your beets.
- The largest beet is done when it pierces easily with a sharp knife and feels very tender throughout.
- If you have particularly large beets, begin checking at 30 minutes.
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Ready when: Beets are fork-tender and easily pierced with a knife; interior is soft
Tip: Beets release liquid as they roast—this is normal and the foil contains it.
3
Toast walnuts and cool beets
- About 20 minutes into the beet roasting, heat a dry skillet over medium heat.
- Add the walnuts and toast, stirring occasionally, for 5–7 minutes until they smell fragrant and are light golden brown.
- Transfer them to a clean plate to cool.
- Remove the foil-wrapped beets from the oven and let them rest in the foil for about 10 minutes, until they're cool enough to handle comfortably.
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Ready when: Walnuts are fragrant and light golden brown; beets are cool enough to touch
Tip: Toasting walnuts in a dry skillet rather than the oven brings out their flavor more effectively.
4
Peel and slice roasted beets
- Once the beets are cool enough to handle, rub off the papery skin under cool running water or with a clean cloth—the skin should slip off easily.
- Pat the peeled beets dry and cut them into matchsticks about ⅛ inch (3 mm) thick, or into thin slices if you prefer.
- You should have roughly 2½ cups (400 g) of sliced beets.
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Ready when: Beet skins are completely removed and beets are cut into uniform matchsticks or slices
Tip: Wear latex gloves or wash your hands immediately to avoid staining them deep red from beet juice.
5
Make vinaigrette and toss slaw
- In a small bowl, whisk together the red wine vinegar, olive oil, honey (if using), ¾ teaspoon salt, and ¼ teaspoon freshly ground black pepper until well combined.
- In a large mixing bowl, combine the shredded cabbage, sliced roasted beets, and toasted walnuts.
- Pour the vinaigrette over the vegetables and toss gently but thoroughly until everything is evenly coated with dressing.
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Ready when: All components are evenly coated with vinaigrette; dressing is thoroughly mixed
Tip: Toss the slaw gently to avoid breaking up the delicate beet slices.
6
Top with goat cheese and serve
- Transfer the slaw to a serving dish or divide among plates.
- Top generously with crumbled goat cheese and fresh dill (if using).
- Serve immediately, or cover and refrigerate for up to 4 hours before serving.
- This slaw is delicious served chilled or at room temperature.
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Ready when: Goat cheese and dill are distributed across the slaw
Tip: Add the goat cheese just before serving so it stays firm and doesn't absorb dressing and become soggy.

Good to know

Tips

Wear latex gloves when handling roasted beets to prevent your hands from staining deep red.
Toast the walnuts in a dry skillet rather than the oven for a deeper, more roasted flavor that stands out.
Refrigerate the slaw for 30 minutes before serving to let flavors meld while keeping it crisp and cold.
This slaw pairs beautifully with roasted chicken, pork, or beef, and also works as a colorful topping for grain bowls or hearty sandwiches.

Make ahead

The roasted beets can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. The complete slaw (without the goat cheese topping) can be assembled up to 4 hours ahead. For best flavor and texture, do not dress the slaw more than 4 hours before serving, as it will become increasingly soft. Add the goat cheese and fresh dill just before serving.

Storage & reheating

Store the dressed slaw in an airtight container in the refrigerator for up to 3 days; the dressing keeps it crisp. Undressed cooked beets can be refrigerated for up to 5 days or frozen for up to 3 months in an airtight container. To serve chilled, keep the slaw in the fridge until 30 minutes before serving; to serve at room temperature, remove it 15–20 minutes before serving. Do not freeze the dressed slaw.

Substitutions

red wine vinegar → Balsamic vinegar. Use the same amount; balsamic adds a slightly sweeter, darker flavor to the slaw.
fresh goat cheese → Crumbled feta cheese or ricotta salata. Both provide a similar tangy, creamy quality and work equally well as a topping.
walnuts → Toasted pecans or candied almonds. Pecans are milder and more delicate; candied almonds add extra sweetness.
red or green cabbage → Mixed greens, arugula, or shredded kohlrabi. If using tender greens, don't dress the slaw ahead of time or they will wilt quickly.