Basin & Marot Wine-Paired Beetroot Salad with Goat Cheese

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad featuring roasted beets, creamy goat cheese, and a bright red wine vinaigrette, inspired by Brussels' natural wine merchants. This Belgian-inspired salad recipe, ready in about 45 minutes, pairs beets, olive oil, balsamic vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 2 Belgian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 medium, peeled and cubed beets
2 tbsp (30ml) olive oil
1 tbsp balsamic vinegar
2 tbsp (30ml) red wine
1 tsp Dijon mustard
1 tsp honey
4 oz (115g), crumbled goat cheese
4 cups mixed greens
1/4 cup (30g), toasted walnuts

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss cubed beets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through.
Step 2: Whisk balsamic vinegar, red wine, Dijon mustard, honey, and remaining 1 tbsp olive oil in a small bowl until emulsified. Season with salt and pepper.
Step 3: Toss mixed greens with 3 tbsp vinaigrette in a large bowl. Arrange roasted beets on top, then sprinkle with crumbled goat cheese and toasted walnuts.
Step 4: Drizzle with remaining vinaigrette just before serving to keep greens crisp.