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-inspired salad recipe, ready in about 40 minutes, pairs beetroots, olive oil, 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 "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

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