Mediterranean Roasted Beet and Goat Cheese Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Vibrant salad with caramelized beets, creamy goat cheese, and a tangy lemon vinaigrette, topped with toasted walnuts. This mediterranean-inspired salads (mediterranean, vegetarian) ready in about 45 minutes pairs Beets, peeled and cubed, Olive oil, Red onion, thinly sliced 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 320 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

• 2 cups Beets, peeled and cubed
• 2 tbsp Olive oil
• 1/2 cup Red onion, thinly sliced
• 1/4 cup Walnuts, toasted
• 1/2 cup Goat cheese, crumbled
• 4 cups Mixed greens
• 1 tbsp Lemon juice
• 1 tsp Honey
• 1/2 tsp Dijon mustard
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cubed beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on baking sheet and roast 25-30 minutes until tender and caramelized.
2. Step 2: Whisk 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Slowly drizzle in 1 tbsp olive oil while whisking until emulsified.
3. Step 3: In a large bowl, combine 4 cups mixed greens, roasted beets, 1/2 cup crumbled goat cheese, and 1/4 cup toasted walnuts. Drizzle with vinaigrette and toss gently until evenly coated.