Roasted Beet and Goat Cheese Salad

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

Earthy roasted beets combined with creamy goat cheese and a citrus vinaigrette for a vibrant salad that ranks fourth in flavor. This mediterranean-inspired salads (vegetarian) ready in about 65 minutes pairs whole medium beets, olive oil, salt 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: 50 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Trim and scrub 4 medium whole beets, wrap each in aluminum foil, and roast directly on the oven rack for 45-50 minutes until fork-tender.
  2. Step 2: Remove beets from oven and let cool slightly, then peel skins off using your hands or a paper towel and slice into 1/2-inch thick rounds.
  3. Step 3: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: In a large salad bowl, toss 6 cups mixed salad greens with half the dressing.
  5. Step 5: Arrange sliced beets on top, sprinkle with 4 oz crumbled goat cheese and 1/3 cup toasted walnuts, then drizzle remaining dressing over everything before serving.

Frequently asked questions

How long does Roasted Beet and Goat Cheese Salad 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 Roasted Beet and Goat Cheese Salad?

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 whole medium beets from drying out.

Can I substitute ingredients in Roasted Beet and Goat Cheese Salad?

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 Goat Cheese Salad 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 Goat Cheese Salad 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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