Roasted Beet and Colorado Goat Cheese Salad with Walnut Vinaigrette

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

A vibrant salad combining earthy roasted beets, creamy goat cheese, and toasted walnuts tossed in a tangy vinaigrette. This american-inspired salads (vegetarian, gluten free) ready in about 75 minutes pairs medium red beets, scrubbed and trimmed, extra virgin olive oil, mixed salad greens 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 280 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: 60 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Wrap 4 medium red beets individually in foil and roast on a baking sheet for 50-60 minutes until tender when pierced with a fork. Allow to cool, then peel and cut into 1/2-inch wedges.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: In a large salad bowl, combine 5 cups mixed salad greens, the roasted beet wedges, 4 oz crumbled Colorado goat cheese, and 1/2 cup toasted chopped walnuts.
  4. Step 4: Drizzle the walnut vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately for fresh texture and flavor.

Frequently asked questions

How long does Roasted Beet and Colorado Goat Cheese Salad with Walnut Vinaigrette take to make?

Total time is about 75 minutes (15 min prep + 60 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 Roasted Beet and Colorado 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Roasted Beet and Colorado 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 Roasted Beet and Colorado 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 Roasted Beet and Colorado Goat Cheese Salad with Walnut Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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