Springfield Arts-Inspired Roasted Beet and Goat Cheese Salad
A colorful salad featuring roasted beets, tangy goat cheese, and toasted walnuts, reflecting the vibrant arts community of Springfield. This Mediterranean-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs olive oil, salt, black pepper 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.
Ingredients
- 4 medium beets, peeled and cut into 1/2-inch wedges
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 5 cups mixed greens
- 4 oz crumbled goat cheese
- 1/3 cup toasted walnuts, roughly chopped
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 peeled and cut beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 35-40 minutes, flipping halfway, until tender and caramelized.
- Step 2: While beets roast, whisk 1 tbsp honey, 1 tsp Dijon mustard, 2 tbsp balsamic vinegar, and remaining 1 tbsp olive oil in a small bowl to form a dressing.
- Step 3: In a large bowl, toss 5 cups mixed greens with half of the dressing until lightly coated.
- Step 4: Arrange greens on a platter, top with warm roasted beets, 4 oz crumbled goat cheese, and 1/3 cup toasted walnuts.
- Step 5: Drizzle remaining dressing over the salad and serve immediately, enjoying the balance of earthy beets and creamy cheese.









