Edmond-Inspired Roasted Beet and Goat Cheese Salad

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

A vibrant salad combining earthy roasted beets, creamy goat cheese, and toasted walnuts, finished with a honey-balsamic dressing. This mediterranean-inspired salads (vegetarian) ready in about 65 minutes pairs medium (about 1 lb) beets, crumbled goat cheese, toasted and chopped walnuts 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 280 calories and feeds 4, 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: 50 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Trim and scrub 4 medium beets (about 1 lb), wrap each individually in foil, and roast on a baking sheet for 45-50 minutes until tender when pierced with a fork.
  2. Step 2: Remove beets from oven, unwrap, and when cool enough to handle, peel and cut into 1/2-inch wedges.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: In a large salad bowl, combine 5 cups mixed greens, the roasted beet wedges, 4 oz crumbled goat cheese, and 1/2 cup toasted chopped walnuts.
  5. Step 5: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly before serving.

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Frequently asked questions

How long does Edmond-Inspired Roasted Beet and Goat Cheese Salad take to make?

Total time is about 65 minutes (15 min prep + 50 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 Edmond-Inspired Roasted Beet and Goat Cheese Salad?

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 medium (about 1 lb) beets from drying out.

Can I substitute ingredients in Edmond-Inspired Roasted Beet and Goat Cheese Salad?

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 Edmond-Inspired Roasted Beet and Goat Cheese Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Edmond-Inspired Roasted Beet and Goat Cheese Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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