Organic Farm-to-Table Beet and Goat Cheese Salad with Walnut Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring roasted organic beets, creamy goat cheese, and toasted walnuts dressed in a tangy walnut vinaigrette, inspired by farm-fresh seasonal ingredients. This mediterranean-inspired salads (vegetarian) ready in about 65 minutes pairs medium (about 1 pound) organic beets, mixed salad greens, goat cheese, crumbled 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.

Prep: 15 min Cook: 50 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Trim and scrub 3 medium organic beets, wrap each in foil, and roast on a baking sheet for 45-50 minutes until tender when pierced with a fork. Let cool, then peel and cut into 1/2-inch wedges.
  2. Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp walnut oil, 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until emulsified.
  3. Step 3: Arrange 4 cups mixed salad greens on a large platter or individual plates. Top with the roasted beet wedges, 4 oz crumbled goat cheese, and 1/2 cup chopped toasted walnuts.
  4. Step 4: Drizzle the walnut vinaigrette evenly over the salad just before serving, tossing lightly if desired.

Frequently asked questions

How long does Organic Farm-to-Table Beet and Goat Cheese Salad with Walnut Vinaigrette take to make?

Total time is about 65 minutes (15 min prep + 50 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 Organic Farm-to-Table Beet and Goat Cheese 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 mixed salad greens from drying out.

Can I substitute ingredients in Organic Farm-to-Table Beet and Goat Cheese 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 Organic Farm-to-Table Beet and Goat Cheese 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 Organic Farm-to-Table Beet and Goat Cheese 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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