Bright, colorful, and creamy, this easy goat cheese beet salad comes together in minutes but looks like it belongs at a fancy dinner party. Roasted or pre-cooked beets are paired with tangy goat cheese and a simple balsamic vinaigrette, making each bite sweet, earthy, and satisfying.
Prep
15 min
Cook
45 min
Total
1 hr
Servings
4 servings
Roast the beets: Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast for 40–50 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and cut into bite-sized wedges.
Prepare the dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust seasoning.
Assemble the salad: Place the mixed greens in a large bowl. Arrange beet wedges on top. Sprinkle with crumbled goat cheese, toasted nuts, and chives.
Dress and toss: Drizzle the dressing over the salad and gently toss to combine. Serve immediately for the best texture and flavor.
280 kcal
Calories