Goat Cheese and Roasted Beet Salad with Walnut Vinaigrette
Earthy roasted beets paired with tangy goat cheese and crunchy walnuts, tossed in a vibrant walnut oil vinaigrette for a fresh and colorful salad. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs olive oil, divided salt, black pepper 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.
Ingredients
- 4 medium, peeled and quartered fresh beets
- 2 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 5 cups mixed salad greens
- 4 oz, crumbled goat cheese
- 1/2 cup, toasted and chopped walnuts
- 3 tbsp walnut oil
- 1 1/2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 4 peeled and quartered medium beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 40-45 minutes until tender, turning halfway through.
- Step 2: While beets roast, whisk together 3 tbsp walnut oil, 1 1/2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
- Step 3: In a large salad bowl, combine 5 cups mixed salad greens, roasted beets, 4 oz crumbled goat cheese, and 1/2 cup toasted chopped walnuts.
- Step 4: Drizzle the walnut vinaigrette over the salad and toss gently to coat evenly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goat Cheese and Roasted Beet Salad with Walnut Vinaigrette take to make?
Total time is about 55 minutes (10 min prep + 45 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 Goat Cheese and Roasted Beet Salad with Walnut Vinaigrette?
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 olive oil from drying out.
Can I substitute ingredients in Goat Cheese and Roasted Beet Salad with Walnut Vinaigrette?
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 Goat Cheese and Roasted Beet Salad with Walnut Vinaigrette 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 Goat Cheese and Roasted Beet Salad with Walnut Vinaigrette 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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