Roasted Beet Salad with Goat Cheese (Two Ways)

This Roasted Beet Salad with Goat Cheese can be made two ways…as an appetizer or an entrée salad. This vibrant salad has a variety of flavors and textures, featuring a medley of sweet roasted beets, creamy goat cheese, peppery arugula, delicate micro greens, and the satisfying crunch of roasted hazelnuts. This scrumptious salad is tossed with my luscious balsamic vinaigrette and finished with a drizzle of decadent balsamic glaze.

This beet salad is a great way to start a meal. It’s also perfect as a light lunch, or you can add protein to make it a hearty entrée salad. To learn how to make this bright & tangy beet salad recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations and to learn about the health benefits of beets, visit the Pimp My Recipe section in my Blog Comments & Tips below.

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RECIPE

(Printable recipe card below & please rate the recipe!)

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Appetizers, Main Dishes, Soups & Salads, Vegetarian, Gluten Free, Healthy, Entertaining

American

Servings: 6

Author: Prep My Recipe

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ROASTED BEET SALAD with GOAT CHEESE (Two Ways)

This Roasted Beet Salad with Goat Cheese can be made two ways…as an appetizer or an entrée salad. This vibrant salad features a medley of roasted beets, goat cheese, arugula, microgreens, and roasted hazelnuts. It is tossed with a tangy balsamic vinaigrette, then finished with a drizzle of sweet balsamic glaze. This salad is a great way to start a meal, as a light lunch, or add protein to make it a hearty entrée salad.

Prep Time: 30 MinTotal Time: 30 Min

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Ingredients

BALSAMIC VINAIGRETTE:

• ¼ cup honey balsamic vinegar (or white balsamic - see Note #1)
• ¼ cup extra virgin olive oil
• 1 tablespoon honey (or agave or pure maple syrup)
• ½ tablespoon creamy Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon ground white pepper (or black pepper)
• ¼ teaspoon Herbes de Provence
• 1 tablespoon shallots, finely minced (optional)

SALAD:

• 2 ½ pounds roasted beets (about 7-9 medium beets)
• ⅓ cup roasted & unsalted hazelnuts, roughly chopped (see Note #2)
• 3 tablespoons balsamic glaze
• 1 ¾ ounce package of micro greens
• 4 ounces plain goat cheese (log)
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon Maldon sea salt flakes
• 5 ounces organic baby arugula (optional)

Instructions

BALSAMIC VINAIGRETTE:

1. To an 8 ounce mason or jelly jar, add vinegar, olive oil, honey (or agave or maple syrup), Dijon mustard, salt, pepper, Herbes de Provence, and shallots (optional). Tightly close lid, and shake vigorously until completely emulsified. Set aside (see Note #3).

SALAD:

1. Wearing protective gloves, roast beets, peel, and cool completely (see Note #4). Then refrigerate in an airtight container.
2. Roughly chop hazelnuts, and set aside.
3. Cut cold beets into larger bite-sized pieces, making sure to start with the lighter color. Add each color to separate bowls (in order to retain individual colors).
4. Shake vinaigrette once more, then add 1-2 tablespoons to each variety of beet (total of ⅓ cup of vinaigrette), and toss beets separately.

APPETIZER SALAD ASSEMBLY:

1. Drizzle balsamic glaze in a zigzag pattern on the bottom of each plate (9x5 inch rectangular plates, or an 18 inch serving platter). Add a bed of micro greens. Arrange beets on micro greens, then drop small clumps of goat cheese. Drizzle Balsamic Vinaigrette (as much as needed), sprinkle chopped hazelnuts, freshly cracked pepper, and sea salt flakes. Serve immediately, and enjoy!

ENTREE SALAD ASSEMBLY:

1. Add baby arugula to a large mixing bowl. Add about 3-4 tablespoons of Balsamic Vinaigrette, and toss well. Serve onto individual plates, and set them aside.
2. To assemble on individual plates, arrange beets on the arugula salad. Add a few micro greens (see Note #5). Then add goat cheese, drizzle Balsamic Vinaigrette (about ½ tablespoon per plate - or to taste), salt flakes, cracked pepper, chopped hazelnuts, and lightly drizzle balsamic glaze in a zigzag pattern on top of each salad. Serve immediately (see Note #6), and enjoy!

Notes

1. If using regular white balsamic vinegar (not honey vinegar), then increase the amount of honey to 1 ½ tablespoons. 
2. For nut substitutions, try using roasted & unsalted pistachios or toasted walnuts. For more recipe variations, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
3. This Balsamic Vinaigrette can be made up to 2 days ahead of time. If making ahead, refrigerate after emulsifying. Then remove the vinaigrette jar from the refrigerator about 30 minutes before adding it to the salad. Once at room temperature, shake well again, and use as directed. 
4. Beets can be roasted 1-2 days ahead of time, and stored refrigerated in an airtight container until ready to use. To learn the best way to roast beets, just watch the how to video on my Tips & Tricks page for TIP #33 - How to Roast Beets (Whole).
5. If serving as an Entrée Salad with the arugula as the base, you will not use the entire package of micro greens. You will need the entire package for the appetizer salad.
6. Add grilled protein (chicken or shrimp) to make this a hearty lunch or light dinner. Try my Ridiculously Easy Lime Chicken recipe!
7. Makes 6 servings. 

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Nutrition Facts

Calories

289.91

Fat (grams)

17.41 g

Sat. Fat (grams)

4.35 g

Carbs (grams)

28.25 g

Fiber (grams)

6.12 g

Net carbs

22.14 g

Sugar (grams)

19.35 g

Protein (grams)

7.83 g

Sodium (milligrams)

290.25 mg

Cholesterol (grams)

8.69 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Although the baby arugula is optional, it is included in the Nutritional Calculations but adds only about 6 calories per serving.

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SERVING SUGGESTIONS

Appetizer (without arugula).

Entrée salad (with arugula).

Entrée salad (arugula & chicken).

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VIDEO

How to Make Roasted Beet Salad with Goat Cheese (Two Ways)!

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Blog Comments & Tips

A healthy & beautiful salad recipe!

Whether you serve this Roasted Beet Salad with Goat Cheese as an appetizer or an entrée salad, this salad is a great way to start a meal, or as a lunch, or a light dinner when you add protein. Filled with a medley of roasted beets, goat cheese, arugula, microgreens, and roasted hazelnuts, this healthy salad is assembled with a tangy balsamic vinaigrette, then finished with a drizzle of sweet balsamic glaze. 

In addition to being incredibly tasty, this salad is also healthy! Roasted beets retain many of their health benefits, unlike when you cook beets by boiling. Roasting beets also enhances their flavor and makes them a versatile ingredient in various dishes. Here are just a few of the health benefits of roasted beets:

• Antioxidants: Roasted beets are nutrient rich in vitamins and minerals, such as vitamin C and potassium. Potassium helps regulate blood pressure, and Vitamin C helps to support the immune system. Roasted beets maintain their antioxidant content, which can have a positive impact on overall health and may help reduce the risk of chronic diseases.

• Heart Health: The nitrates present in beets are not destroyed during roasting. Nitrates can help dilate blood vessels, improve blood flow, and potentially lower blood pressure. This makes roasted beets beneficial for heart health, just like raw beets.

• Digestive Health: Roasted beets contain dietary fiber, which supports digestive health.

• Anti-Inflammatory Effects: Roasted beets maintain the anti-inflammatory compounds found in fresh beets, which can help reduce inflammation in the body.

How do you ensure the best results from this recipe?

My 6 tips to make this Roasted Beet Salad with Goat Cheese:

1. It’s important to use organic beets for best results. Also, use a good quality extra virgin olive oil. Kirkland actually makes a nice quality extra virgin olive oil. 

2. To make this salad quick to assemble, roast the beets ahead of time. Beets can be roasted 1-2 days ahead of time, and stored refrigerated in an airtight container until ready to use. To learn the best way to roast beets, just watch the how to video on my Tips & Tricks page for TIP #33 - How to Roast Beets (Whole).

3. The Balsamic Vinaigrette can be made up to 2 days ahead of time. If making ahead, refrigerate after emulsifying (i.e., shaking vigorously). Then remove the vinaigrette jar from the refrigerator about 30 minutes before adding it to the salad. Once at room temperature, shake well again, and use as directed. 

4. Protective gloves (and a dark apron or chef’s coat) are a must when handling beets, because they will stain your hands for days, and will stain your clothes permanently…especially the red ones! When you are ready to chop the beets and toss them in the Balsamic Vinaigrette, make sure to start chopping the lighter colored beets. The dark red beets will stain everything, including the other beets. You want the variation in color, as it’s a visually beautiful salad. Then add each color of beet to different bowls (I had three colors & three bowls). Toss each beet in the vinaigrette separately.

5. I highly recommend using Nonna Pia’s balsamic glaze. It’s thick, sweet & delicious! Trader Joe’s used to sell it, but has their own version now (which is delicious, as well).

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make it Other Nuts: Instead of roasted hazelnuts, try using roasted & unsalted pistachios or toasted walnuts. 

• Make it with Feta: If you don’t like goat cheese, another great combination is feta cheese and beets. Feta is much more pungent and saltier, so keep that in mind when you are seasoning the salad. 

• Only have one variety of beets? Using one variety of beet works just fine, and the flavor will be very much the same. If you are going to choose one color, go with red beets, which are the most common. They have a deep reddish-black color that looks beautiful against the greens. With one color of beets, this recipe got even easier because you will only need one bowl to mix the beets! 

• Don’t like arugula? Replace the baby arugula with an organic spring mix. Or just make an appetizer using microgreens, and omit the salad mix entirely.  

• Make it Dairy Free: Just omit the cheese, and you’ll have a delicious and tangy beet salad!

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.  

Happy Cooking!

Mich

Footnote: Remember to wear protective gloves when working with beets, otherwise they will stain your hands and clothes.

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