Roasted Local Beet and Goat Cheese Salad with Walnut Vinaigrette

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A vibrant salad featuring roasted local beets, creamy goat cheese, and toasted walnuts, dressed in a tangy walnut vinaigrette. This Mediterranean salad recipe (vegetarian, gluten free), ready in about 65 minutes, pairs local beets, goat cheese, and walnuts 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 "Add this recipe to your weekly plan" 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

• 4 medium local beets
• 4 oz goat cheese
• 1/2 cup walnuts
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed salad greens

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Wash and scrub 4 medium local beets, wrap individually in foil, and roast on a baking sheet for 45 minutes until tender when pierced with a fork.
2. Step 2: While beets roast, toast 1/2 cup walnuts in a dry skillet over medium heat for 4 minutes, stirring frequently until fragrant and slightly browned; set aside to cool.
3. Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
4. Step 4: When beets are cool enough to handle, peel and cut them into 1/2-inch dice. In a large bowl, combine 4 cups mixed salad greens, diced beets, and toasted walnuts.
5. Step 5: Crumble 4 oz goat cheese over the salad and drizzle with the walnut vinaigrette. Toss gently to combine and serve immediately.