Easy Goat Cheese Beet Salad With Fresh Greens

Sweet roasted beets, tangy goat cheese, toasted nuts and peppery greens in a mustard-balsamic dressing make this goat cheese beet salad look like restaurant food with very little work. It serves 4 as a light lunch or dinner, or as a side to something substantial such as Greek lemon chicken or Mediterranean baked salmon.

Ingredients

Salad

• 4 medium beets, roasted and peeled (red, golden, or a mix for color)
• 5 oz goat cheese, crumbled
• 7 cups mixed greens or arugula
• ¼ cup chopped walnuts or pecans, toasted
• 2 tablespoons fresh chives, chopped

Dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

How to Roast Beets and Build the Salad

Plan on about 1 hour from start to finish: 15 minutes of prep and 45 minutes in the oven, mostly unattended. The beets can roast while you make the dressing and toast the nuts.

1. Roast the beets. Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast for 40 to 50 minutes, until a fork pierces them easily. Let them cool slightly, then peel and cut into bite-sized wedges.
2. Make the dressing. Whisk the olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper until emulsified. Taste and adjust.
3. Assemble. Put the greens in a large bowl, arrange the beet wedges on top, and scatter over the goat cheese, toasted nuts and chives.
4. Dress and serve. Drizzle with the dressing, toss gently and serve right away for the best texture.

Shortcuts and Swaps for Beet Salad

• Pre-cooked beets: Vacuum-packed cooked beets skip the roasting, so the salad is ready in about 15 minutes. They taste slightly milder and wetter than home-roasted beets, so pat them dry.
• Golden beets: They stain less and taste a little milder and sweeter. A mix of red and golden looks striking, but toss the red ones in last to keep the salad from turning pink.
• Greens: Arugula adds pepper that balances the sweet beets. Baby spinach or mixed spring greens give a gentler salad.
• Cheese: Feta gives a sharper, saltier result and crumbles more coarsely than goat cheese.
• Nuts and seeds: Pecans are sweeter than walnuts. Pumpkin or sunflower seeds work for a nut-free version.
• Citrus: Orange or grapefruit segments add acidity and juice, so you may want a little less vinegar.
• Creamier dressing: Stir in 1 tablespoon of Greek yogurt for a richer, less sharp dressing.

Tips for Peeling Beets and Keeping the Salad Fresh

• Rub the skins off cooled roasted beets with a paper towel or gloved fingers. Gloves also keep your hands from staining.
• Toast the nuts in a dry pan until fragrant, then let them cool so they stay crisp.
• Dress the salad only when you are ready to serve, since the vinegar wilts greens and the beets bleed into the cheese as it sits.
• For a party, arrange the ingredients on a platter and pass the dressing separately.

Make Ahead and Storage

Roast the beets and whisk the dressing up to two days ahead, and keep them in the refrigerator in separate containers. Assemble just before serving. Leftover dressed salad turns soggy; refrigerate it within 2 hours and eat it within 3 to 4 days, expecting limp greens. Goat cheese, greens and beets do not freeze well.

FAQ

Can I make this salad ahead of time?

Yes, prepare the beets and dressing up to two days ahead, keep them separate and assemble the salad just before serving to prevent the greens from wilting.

What if I do not have walnuts or pecans?

Pumpkin seeds or sunflower seeds give a similar crunch without changing the flavor much.

Can I use pre-cooked beets?

Yes. Slice and add them directly. They save the 45 minutes of roasting and taste a little milder.

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