Herb-Roasted Beetroot & Goat Cheese Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A stunning salad featuring jewel-toned roasted beets, creamy goat cheese, and toasted walnuts in a bright balsamic vinaigrette. This mediterranean-inspired salads ready in about 40 minutes pairs olive oil, chopped fresh thyme, 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 480 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.

★ 4.6 (15 ratings) Prep: 10 min Cook: 30 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 diced beetroots with 2 tbsp olive oil and 1 tbsp chopped thyme on a baking sheet. Roast for 25-30 minutes until tender and caramelized at edges.
  2. Step 2: Whisk together 3 tbsp balsamic vinegar, 1 tbsp honey, and 1 tsp Dijon mustard in a small bowl until emulsified. Season with 1/4 tsp sea salt and 1/8 tsp black pepper.
  3. Step 3: Arrange 5 oz mixed salad greens on a plate. Top with warm roasted beetroots, 3 oz crumbled goat cheese, and 1/4 cup toasted walnuts.
  4. Step 4: Drizzle with the prepared balsamic vinaigrette just before serving, ensuring every bite is coated with tangy-sweet dressing.

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Frequently asked questions

How long does Herb-Roasted Beetroot & Goat Cheese Salad take to make?

Total time is about 40 minutes (10 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 Herb-Roasted Beetroot & 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 olive oil from drying out.

Can I substitute ingredients in Herb-Roasted Beetroot & 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 Herb-Roasted Beetroot & Goat Cheese Salad 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 Herb-Roasted Beetroot & Goat Cheese Salad?

Mediterranean 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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