Beet and Goat Cheese Salad with Maple Vinaigrette
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This beet and goat cheese salad is full of fall flavors with roasted beets, crisp greens, crunchy walnuts, and creamy goat cheese tossed in a maple vinaigrette. It’s a salad that gets rave reviews every time I serve it.
If you’re looking for a salad that feels a little fancy but is still super easy to throw together, this beet and goat cheese salad is it. I use a mix of golden and red roasted beets for a pop of color, crisp greens for freshness, and creamy goat cheese to tie everything together. Roasted walnuts add the perfect crunch, and the simple maple vinaigrette makes the whole thing taste like fall in a bowl. It’s based on my crispy kale salad with roasted beets, but with a little twist that makes it perfect for serving alongside a cozy dinner—or even as the star of the meal.
And the best part? You can totally change it up. If you don’t feel like roasting beets, swap them for my pickled beets and onions for an extra tangy punch. I’ve made this salad countless times, and every time it gets rave reviews. It’s colorful, seasonal, and has that perfect balance of earthy, sweet, tangy, and creamy. Trust me, this is one of those salads that will win over even the “I don’t like beets” crowd.
Variations to try
Depending on what you have left in the pantry, or what you might be craving, it’s super easy to mix up this salad:
- Herbs: Fresh basil adds an aromatic, slightly peppery flavor. Finely chopped chives give a mild onion flavor and taste great next to the goat cheese, or throw in some fresh dill for a refreshing, citrusy note.
- Fruits: A handful of cranberries, orange segments, or thinly sliced apples or pears add an extra burst of freshness and flavor
- Nuts and seeds: Substitute the walnuts for whatever nuts you have on hand. I love pecans, almonds, or a sprinkle of pine nuts.
- Croutons: Add another level of crunch. They can be store-bought, or if you’re doing homemade try these lemon pepper croutons.
- Dressing: You can substitute the maple syrup with honey, or add a squeeze of lemon juice.
Beet and Goat Cheese Salad with Maple Vinaigrette
Ingredients
The Beets
- 2 medium golden beets (peeled and cut into wedges)
- 2 medium red beets (peeled and cut into wedges)
- 1 tablespoon olive oil
The Dressing
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1 pinch salt and pepper
The Salad
- 5 ounces mixed greens
- ½ cup roasted walnuts (chopped)
- 4 ounces goat cheese (crumbled)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the beets into a medium-sized baking dish and coat them in the oil. NOTE: If you're making red and yellow beets, separate them in the baking dish if you don't want the color to transfer. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the beets are tender.2 medium golden beets, 1 tablespoon olive oil, 2 medium red beets
- Add the dressing ingredients to a jar, seal with a lid, and shake to combine.2 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon balsamic vinegar, 1 teaspoon dijon mustard, 1 pinch salt and pepper
- Add the greens to a large salad bowl and toss with the dressing. Mix in the beets and walnuts and then top with the goat cheese. NOTE: This salad looks beautiful served on a platter. If going this route, toss the greens with the dressing and then arrange the beets, walnuts, and goat cheese on top of the dressed greens.5 ounces mixed greens, ½ cup roasted walnuts, 4 ounces goat cheese
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Nutrition
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