Roasted Beetroot & Goat Cheese Salad
This beautiful Beetroot & Goats Cheese Salad recipe is a must-try! With roasted beets, creamy soft goat cheese and a quick red wine vinaigrette, it’s a flavorful and fuss-free dish you'll make again and again. Great for a light lunch or party appetizer!
Goat Cheese & Roasted Beet Salad.
This roasted beetroot and goat cheese salad is one of those effortless dishes that never fails to impress. It’s tangy, creamy, slightly sweet, and seriously one of the best flavor combos ever.
The roasting process brings out the natural sweetness of the beets. You just toss the slices with olive oil, spread them out on a baking sheet (I like to use parchment paper for easy clean-up), and let the oven do its magic.
Goat Cheese & Roasted Beetroot Salad.
This easy salad recipe is such a great addition to any celebration. It looks beautiful, tastes amazing, and comes together in under 30 minutes. And you don’t need to be a chef to pull it off. Just grab a beet and some goat cheese and go!
It's perfect for so many occasions. Enjoy it as a light lunch with some crusty bread on the side or serve it as a refreshing light dinner when it’s too hot to cook. It also makes a perfect side dish for your next dinner party.
I’ve made this dish more times than I can count and it's become a staple in my rotation of easy dinner ideas. Whether you're prepping for a dinner party or just craving a quick, wholesome lunch, this salad deserves a spot in your regular rotation.
Ingredients:
1 large beetroot, peeled and thinly sliced
4 cups mixed salad greens
1/2 cup crumbled goat cheese
1/4 cup chopped walnuts
2 tablespoons red wine vinaigrette
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Arrange beet slices in a single layer on a parchment paper-lined baking sheet or roasting tin. Drizzle with olive oil and roast for 20-25 minutes, until tender and slightly caramelized.
3. In a large bowl, combine the mixed greens, roasted beetroot and crumbled goat cheese.
4. Drizzle with red wine vinaigrette, season with salt and pepper and toss gently to combine.
5. Top with walnuts to finish.
Tip: Swap walnuts for pecans, or add a drizzle of balsamic vinegar if you like a sweeter touch.
5. Serve immediately and enjoy!
Planning ahead? You can roast the beets the day before and store them in an airtight container in the fridge for up to 3 days. For best results, keep your dressing ingredients separate until you're ready to serve so nothing gets soggy.
If you're into light, flavorful dishes like this beetroot and goat cheese salad recipe, you’ll love trying out other easy salad recipes like Asparagus Salad with Soft-Boiled Eggs this Asparagus Goat Cheese Salad.
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
