Roasted Beet and Goat Cheese Salad with Balsamic Vinaigrette

A Roasted Beet and Goat Cheese Salad in a tan speckled wide low bowl with a container of Balsamic Vinaigrette in the background.

5 from 1 vote

Roasted Beet and Goat Cheese Salad with Balsamic Vinaigrette

This Roasted Beet and Goat Cheese Salad with Balsamic Vinaigrette is made with fresh red leaf lettuce, kale, creamy goat cheese, easy roasted beets, and crunchy walnuts.

Prep Time10

Cook Time35

Total Time45

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 565kcal

Author: Lauren Skardal

Ingredients

3 large beets, peeled and diced into about ½ inch cubes
2 tablespoon extra virgin olive oil
1 bunch red leaf lettuce, chopped
½ bunch kale, center stem removed and chopped
4 oz goat cheese
⅓ cup walnuts

Balsamic Vinaigrette

¼ cup balsamic vinegar
½ cup extra virgin olive oil
1 tablespoon honey
2 teaspoon Dijon mustard
1 clove garlic, center stem removed and minced

Instructions

Preheat the oven to 400°F. Place the diced beets on a baking sheet, toss with olive oil, and season with salt. Roast at 400°F for 30-35 minutes or until fork tender. Remove and set aside to cool.
In a large bowl, add the chopped red lettuce and kale, top with the goat cheese, walnuts, and roasted beets.
To make the dressing, in a medium bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, and minced garlic.
Drizzle the dressing over the salad to taste and toss to combine.

Notes

Beets: As I learned from our farm share, when storing beets, it is helpful to separate the beet roots from the greens and store them separately, as the greens will continue to drain moisture from the roots.
- The baking time will depend on how small you dice the beets. Adjust the time as needed until the beets are fork tender.
Olive Oil: I recommend using extra virgin olive oil, particularly for the dressing, as it has a big impact on overall flavor. I tend to use a mild tasting Spanish extra virgin olive oil from Costco or Trader Joe’s.
Goat Cheese: If possible, use a block of goat cheese that you crumble yourself onto the salad. It tends to be quite a bit creamier and tastes better than goat cheese crumbles.
Walnuts: Add an earthy crunch. To take this over the top, you can candy the walnuts before adding them to the salad (heat on medium-low heat, toss with some brown sugar until melted and coated, then move to cool on wax paper.)
Balsamic Vinegar: I like the Whole Foods brand Balsamic Vinegar from Modena, a location that is known for producing high-quality balsamic vinegar.

Nutrition