This vibrant roasted beetroot and goat’s cheese salad recipe with toasted walnuts and leafy greens is easy to make, satisfying, nutritious, and oh-so-delicious!
I’ve decided pretty much everything tastes better with toasted nuts. Raise your hand if you agree!
Like this delicious combination of roasted beets, creamy goat cheese, leafy greens, and toasted walnuts, topped off with white balsamic vinegar, extra-virgin olive oil, salt, and a generous dusting of fresh ground black pepper.
What you’ll love about this roasted beet salad:
Roasted Beet Salad Ingredients, Substitutions, & Additions
- Beets. I like this beet goat cheese salad with various colorful beets. Red beets. Golden beets. Pink Chioggia beets. Cose whatever beautiful beets you find at the grocery store. However, buying pre-roasted beets like Love Beets is acceptable if you are pressed for time.😉
- Goats Cheese. Chèvre, a creamy soft goat cheese, adds a delicious tangy flavor to this cheese salad recipe. Feta cheese would be a lovely addition to this beet salad recipe too!
- Salad Greens. Try peppery fresh arugula or watercress in this salad. Or, for a milder flavor, baby spinach.
- Walnuts. Be sure to toast them to bring out the nutty flavor in your crunchy walnuts! Of course, you can make this with other nuts like pecans, almonds, or pine nuts.
- Dressing Ingredients. I keep the dressing super simple with extra virgin olive oil, white balsamic vinegar, salt, and fresh ground pepper to taste. Want to fancy it up? Add a hint of maple syrup, orange zest, or Dijon mustard. Also, feel free to use lemon juice, red wine vinegar, r apple cider vinegar instead of white balsamic.
- Additions. I love this goats cheese salad recipe as is, but other ingredients that would make a great addition include sliced red onion, cherry tomatoes, and blood orange segments.
How to make beetroot and goat’s cheese salad
- Roast the beets with olive oil, salt, and pepper on an aluminum foil-lined rimmed baking sheet in the oven. You can meal prep and pre-roast them ahead of time and store the roasted beets in the fridge for up to 3 days before making the salad.
- Make a simple salad dressing to top off your roasted beet salad. This balsamic vinaigrette is my go-to and can be made beforehand.
- When it’s time to assemble your salad, toast the walnuts (optional, but adds delicious flavor), slice the beets, and place them on top of your favorite leafy greens. Sprinkle on crumbled goat cheese and walnuts, and drizzle on the dressing.
- It’s time to eat your yummy roasted beet salad with goat cheese and walnuts!
What to serve with roasted beetroot and goat’s cheese salad
- Enjoy this easy salad recipe with my yummy Pao de Queijo (Brazilian Cheese Rolls) for a light lunch or dinner.
- This beetroot and goat’s cheese salad makes a perfect side dish served with your protein of choice. Try a homemade or store-bought rotisserie chicken, my easy Sticky Sesame Salmon recipe, or a roasted pork loin. You can also keep your meal plant-based by adding crispy chickpeas or lentils to the salad. Or by serving it with any of my vegetarian entrees.
Roasted Beetroot & Goat’s Cheese Salad Health & Nutrition
As mentioned, this beetroot and goat’s cheese salad recipe has brain-healthy, vibrant aging nutrients! Let’s take a look at some of the key ingredients.
Beets
- Key nutrients in beets include vitamins A & K, folate, fiber, potassium, magnesium, and calcium.
- Beets may help your cardiovascular health due to their high nitrate content. They are also a delicious addition to the DASH diet to help lower blood pressure.
- Beet juice is particularly high in nitrate and is used by athletes to help improve exercise performance. Research suggests ingesting beet juice can help increase blood flow to muscles and increase the amount of time one can exercise before becoming exhausted.
Walnuts
- Walnuts contain more alpha-linolenic acid (ALA), a plant-based omega-3 essential fatty acid, than any other nut.² Other key nutrients in walnuts include protein, fiber, magnesium, and phosphorus.
- These nutrients help make walnuts a superstar that may protect against heart disease and cancer. In addition, walnuts and other nuts are part of a brain-healthy MIND Diet and may boost cognitive function by helping protect brain cells.
- Research suggests walnuts may positively impact the gut microbiome by increasing the amount of beneficial bacteria in the gut.
- In addition, walnuts contain melatonin, an antioxidant with sleep-regulating properties, so the next time you find yourself tossing and turning, you may wish to eat a handful of walnuts instead of counting sheep!
Leafy Greens
- Eating leafy greens {6 x week} is also a MIND diet recommendation and one of the best ways to lower your risk of Alzheimer’s disease and boost overall brain health.
- Leafy greens are a good source of potassium which counteracts excess sodium and helps relax your blood vessel walls, which further helps lower blood pressure.
- You get a double dose of bone-building nutrients in leafy greens-calcium and vitamin K
One serving of beetroot and goat’s cheese salad has ~ 475 calories, 20 grams of carbohydrates, 15 grams of protein, and 40 grams of fat (most heart-healthy monounsaturated fat). See the recipe card for complete nutrition values.
You may also enjoy reading these posts:
Roasted Beet Salad with Goat Cheese and Toasted Walnuts
This Roasted Beet Salad with Goat Cheese and Toasted Walnuts sure is delicious, nutritious, and so easy to make! The beets and dressing can be made ahead of time, making this a quick and healthy meal to put together at the last minute.
Print Recipe
Pin Recipe
Servings: 2 servings
Ingredients
- 4 small to medium beets
- 2 tablespoons extra virgin olive oil, plus extra for drizzling on beets
- salt and pepper to taste
- 1 tablespoon white balsamic vinegar
- 1/2 cup walnuts
- 3 cups watercress or seasonal greens of choice
- 2 ounces goat cheese
Instructions
- Preheat oven to 400 degrees. Trim the greens and hard ends off beets and place them on a baking sheet or roasting pan lined with aluminum foil. Drizzle a little olive oil over the beets and sprinkle them with salt and pepper, then fold the aluminum foil around and over the beets to cover them. Bake for 45 minutes to 1 hour, or until you can easily cut through the beets.
- Prepare the dressing while the beets are roasting by combining the olive oil, golden balsamic vinegar, and salt and pepper to taste. Set dressing aside.
- Once beets are done roasting, allow them to cool for about 10 minutes. Meanwhile, toast the nuts in the 400 degree oven for 5 minutes, and divide the greens between 2 salad plates. Lightly chop nuts after toasting and set aside.
- When beets are cool enough to handle. remove the skin, and slice in to circles, ~1/8 inch thick. Divide the beets in half and arrange them in an overlapping circle on top of the greens, then divide the nuts between the two plates, and place them in the middle of the beets. Divide goat cheese in half and crumble over the greens, beets, and walnuts, then drizzle the dressing over the salads and serve.
Notes
Ingredients, Substitutions, and Additions:
- Beets. I like this beet goat cheese salad with a variety of colorful beets. Red beets. Golden beets. Pink Chioggia beets. Choose whatever beautiful beets you find at the grocery store.
- Goats Cheese. Chèvre, a creamy soft goats cheese, adds a delicious tangy flavor to this goat cheese salad recipe. Feta cheese would be a lovely addition to this beet salad recipe too!
- Salad Greens. Try peppery fresh arugula or watercress in this salad. Or, for a milder flavor, baby spinach.
- Walnuts. Be sure to toast them to bring out the nutty flavor in your crunchy walnuts! Of course, you can make this with other nuts, like pecans, almonds, or pine nuts.
- Dressing Ingredients. To taste, I keep the dressing super simple with extra virgin olive oil, white balsamic vinegar, salt, and fresh ground pepper. Want to fancy it up a bit? Add a hint of maple syrup, orange zest, or Dijon mustard. Also, feel free to use lemon juice, red wine vinegar, or apple cider vinegar instead of white balsamic.
- Additions. I love this goats cheese salad recipe as is, but other ingredients that would make a great addition include sliced red onion, cherry tomatoes, and blood orange segments.
- You can meal prep and pre-roast the beets ahead of time, and store them in the fridge for up to 3 days before making the salad. If you’re pressed for time, you can use pre-cooked beets, like the ones in the produce section at Trader Joe’s.
- The salad dressing can also be made ahead of time.
Nutrition
Serving: 1serving | Calories: 473kcal | Carbohydrates: 21g | Protein: 13g | Fat: 39g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 255mg | Potassium: 830mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1975IU | Vitamin C: 29.9mg | Calcium: 156mg | Iron: 2.8mg
Add to Recipe Collection
Like this recipe?Sign up for my newsletter & get new recipes and nutrition tips delivered straight to your inbox. SIGN UP!
Did you make this recipe?
Please leave your comments, and if you loved it, give it a 5-star rating! And please share this post with your friends and family, or take a photo and tag me on Instagram @thespicyrd.Thanks so much for your support!
And don’t forget to sign up for my newsletter, Delicious News, to get new gluten-free recipes, integrative nutrition articles, free meal plans, reader discounts, and more delivered straight to your inbox!
