Basin & Marot Wine-Paired Beetroot Salad with Goat Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Drizzle with remaining vinaigrette just before serving to keep greens crisp.

Frequently asked questions

How long does Basin & Marot Wine-Paired Beetroot Salad with Goat Cheese take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Basin & Marot Wine-Paired Beetroot Salad with Goat Cheese?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.

Can I substitute ingredients in Basin & Marot Wine-Paired Beetroot Salad with Goat Cheese?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basin & Marot Wine-Paired Beetroot Salad with Goat Cheese for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Basin & Marot Wine-Paired Beetroot Salad with Goat Cheese?

Belgian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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