Short North-Inspired Roasted Beet and Goat Cheese Salad with Walnut Vinaigrette

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

Earthy roasted beets paired with creamy goat cheese and toasted walnuts, dressed in a tangy walnut vinaigrette for a vibrant salad. This american-inspired salads (vegetarian) ready in about 55 minutes pairs peeled and quartered medium red beets, mixed salad greens, crumbled goat cheese 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 310 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: 40 min Serves 4 American cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 peeled and quartered medium red beets with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 35-40 minutes until tender when pierced with a fork.
  2. Step 2: While beets roast, toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Remove from heat and set aside.
  3. Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp walnut 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: In a large bowl, combine 4 cups mixed salad greens, roasted beets, and toasted walnuts. Drizzle with walnut vinaigrette and toss gently to coat.
  5. Step 5: Divide salad onto plates and sprinkle 4 oz crumbled goat cheese evenly over each serving before serving.

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Frequently asked questions

How long does Short North-Inspired Roasted Beet and Goat Cheese Salad with Walnut Vinaigrette take to make?

Total time is about 55 minutes (15 min prep + 40 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 Short North-Inspired Roasted 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 Short North-Inspired Roasted 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 Short North-Inspired Roasted 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 Short North-Inspired Roasted 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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