Herb-Roasted Beetroot & Goat Cheese Salad

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A stunning salad featuring jewel-toned roasted beets, creamy goat cheese, and toasted walnuts in a bright balsamic vinaigrette. This Mediterranean salad recipe, ready in about 40 minutes, pairs beetroots, olive oil, and fresh thyme 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 "Add this recipe to your weekly plan" 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

• 3 medium beetroots, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 5 oz mixed salad greens
• 3 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 tsp sea salt
• 1/8 tsp black pepper

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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.