This Beet, Goat Cheese, and Walnut Salad with honey-Dijon dressing is quick, easy, and perfect for any meal. Serve it as a side or add grilled chicken or steak for a hearty dinner salad!
Beet, Goat Cheese, and Walnut Salad
I love a good salad, and sometimes, more is more—extra nuts, avocado, or dried fruit? Sure! But with this Beet, Goat Cheese, and Walnut Salad, I’m keeping it super simple.
It’s quick, flavorful, and perfect for holiday dinners or alongside a hearty meal like Crockpot Pot Roast. Easy to make, full of flavor, and sure to impress—this one’s definitely on my holiday table!
Dressing Ingredients
This Beet, Goat Cheese, and Walnut Salad is topped with a sweet and tangy honey-Dijon dressing. Here’s what you’ll need:
- Olive oil: Extra virgin gives the best flavor.
- Dijon mustard: Use Dijon, not yellow mustard, for the right flavor.
- Honey: Add more if you want it sweeter. Stir if it settles at the bottom of the jar.
- Minced shallot: Adds flavor without being as strong as onion.
- Red wine vinegar: Adds tang and pulls the flavors together nicely.
- Salt and pepper: Makes the dressing taste just right.
Salad Ingredients
Here are the main Beet, Goat Cheese, and Walnut Salad Ingredients:
- Beets: Use roasted beets from the store to save time (and mess!). Or see below how to roast your own!
- Walnuts: Toast raw walnuts in a dry pan for 2-3 minutes to bring out flavor. Pre-roasted or candied walnuts work too!
- Mixed Greens: Pick a prewashed mix like baby spinach or spring greens for easy prep.
- Goat Cheese: Crumbled goat cheese adds a delicious tangy creaminess; feta works too.
Quick Tip
Toasting walnuts enhances their nutty flavor, deepens their color, and makes them crunchier—perfect for this salad! To toast: Add walnuts to a dry skillet in a single layer. Stir over medium-low heat for 2-3 minutes until fragrant. Watch closely to avoid burning!
If you’d rather roast your own beets for this Beet, Goat Cheese, and Walnut Salad, here’s how:
How to Roast Beets
- Protect surfaces: Beets can stain, so wear gloves and use a dark plastic cutting board.
- Trim: Cut off the tops and roots. Save the greens for another recipe!
- Peel: Use a vegetable peeler to remove the skin.
- Cut: Slice into 1/2 to 3/4-inch cubes. To make even pieces, first cut into rounds, then strips, and finally cubes.
- Roast: Spread beets on a lined sheet pan. Toss with olive oil, salt, and pepper. Roast at 400°F for 15 minutes, flip, and roast another 15 minutes. Check for doneness; you may need 5-10 more minutes, depending on size and spacing.
For best caramelization, use a large sheet pan (15×21 inches) to keep the beets in a single layer.
Storage
Beet, Goat Cheese, and Walnut Salad Storage
This salad doesn’t store well once assembled, as the dressing wilts the greens and softens the walnuts.
Make Ahead: Prepare the dressing, toast the walnuts, and chop the beets. Store everything separately in the fridge and toss together right before serving.
Dressing: Make 3-4 days ahead without the shallot, then add it before serving. If the dressing clumps in the fridge, let it sit at room temp for 20 minutes and shake well.
More Beet Recipes:
- Beet Salad with a citrus-balsamic dressing
- Beet and Goat Cheese Flatbread with butternut squash
- Sheet Pan Quinoa Pilaf with roasted beets
- Beet and Goat Cheese Salad with avocado and pistachios
- Chopped Chicken Salad with beets and chickpeas
Beet Goat Cheese Walnut Salad
Equipment
- Wide-mouth jar or other sealable container
Ingredients
- 4 ounces store-bought, precooked beets see note 1
- 1/3 cup chopped walnuts see note 2
- 1 (5.5-ounce) package mixed greens see note 3
- 1/3 cup crumbled goat cheese or feta
Dressing
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2-1/4 teaspoons Dijon-style mustard
- 1-1/2 tablespoons red wine vinegar
- 2 teaspoons finely minced shallot
- Salt and pepper
Instructions
- Combine all dressing ingredients in a wide-mouth jar. Add 1/4 teaspoon salt and 1/8 teaspoon pepper, or season to taste. Shake well until combined and refrigerate until ready to use.
- Chop the beets on a dark plastic cutting board to avoid stains. Toast walnuts in a dry pan over medium-low heat, stirring constantly, until fragrant, about 2-4 minutes. Let cool and coarsely chop. Add greens to a large bowl. Top with goat cheese and walnuts.
- Drizzle dressing over the portion you plan to eat (dressed salad doesn’t store well). Toss gently, then serve on plates. Add chopped beets to each plate individually to prevent dyeing the entire salad pink.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What oven temp do you roast the beets at?
400!
Quick question, would the greens, cheese and walnuts store well mixed together for meal prep? Thank you!
Hey Rebecca! I would keep each of them separate if possible when storing!