Wow everyone with the best Spinach Beet Salad with Goat Cheese this Fall! This quick and easy recipe features fresh spinach mixed with oven-roasted beets, a homemade balsamic vinaigrette, toasted pecans, and pumpkin seeds. Serve this impressive and healthy dish for holidays like Thanksgiving or Christmas, or even as a weeknight dinner.

This fall salad is an easy dish served from a bowl.

Best Roasted Beet Salad

Fall is in full swing and that means all things BEETS and root vegetables are on the menu.

And what better way to celebrate the natural sweetness of this vibrant veggie than as the star of the show in a cozy Fall salad?!

If you’ve never experienced it, having a warm and toasty bite to complement the cool and crisp texture of a mixed greens salad is to DIE for.

Those who claim they “Just don’t crave salads in the winter” have not tried this roasted beet salad with goat cheese yet!

Much like a hearty bowl of soup, this spinach beet salad with goat cheese has all of the elements of a cozy and comforting dish…

Warm bites of roasted beets

Creamy bits of goat cheese

Toasted pecans that give the perfect crunch…

A sweet and tangy homemade balsamic vinaigrette

And a sprinkle of saltiness from the roasted and salted pumpkin seeds.

Serve up this healthy salad as the main dish for a plant-based weeknight dinner, or make it for the holidays – it is always a HUGE hit as a side dish at the Thanksgiving and Christmas table in our house!

Ingredients

The simple ingredients needed to make this beet and goat cheese salad include:

  • Beets. You will need 3 cups (about 1 pound) of peeled, fresh beets, cubed into ½-inch pieces, and then roasted. This recipe is best with red beets, but you could try golden beets if you prefer.
  • Greens. The choice is yours! Choose either mixed greens, spinach, kale, or arugula.
  • Vinaigrette. A simple 3-ingredient vinaigrette dressing with balsamic vinegar, maple syrup, and oil enhances this salad. You can also add an optional 4th ingredient—fresh herbs like rosemary or thyme—to really up-level the flavor!
  • Goat cheese. Crumbled is best so that it disperses evenly.
  • Nuts. Pecans are preferred, but walnuts are another good option. You definitely want to toast the pecans to bring out the flavor.
  • Onion. Red onion adds a beautiful color, but you can use white or sweet onion as well. 
  • Seeds. Roasted and salted pumpkin seeds are ideal, but sunflower seeds also work.

How to Make a Spinach Beet Salad with Goat Cheese

Below you’ll find the steps to make this roasted beet spinach salad with goat cheese:

Prepare and Roast the Beets

Preheat the oven to 400°F.

Peel the raw beets with a vegetable peeler. Then cut them into ½-inch cubes. Try to make them as close to the same size as possible so they roast up evenly in the oven. 

Coat the beets with oil, salt, and pepper by tossing everything in a large bowl. Avocado oil or another high smoke-point oil is recommended. (Here’s more info on the Smoke Point of Oils!)

Bake in preheated 400°F oven on a parchment paper-lined baking sheet for 30-40 minutes. Use a spatula to flip them halfway through. The roasting time will depend on the size of the beets.

You can dive deeper into How to Roast Beets. You can also prepare the beets in different ways. Learn to boil beets, but they won’t be as naturally sweet.

Toast Pecans in Oven

Just before the beets are done, lift the parchment paper on one side and add the pecans to the baking sheet, and return to the oven to toast. You can also roast pecans in the oven separately if you’d prefer.

Opt for these cinnamon sugar pecans or savory spiced pecans for a unique twist.

Homemade Balsamic Vinaigrette

Use a blender or food processor to combine the ingredients for the simple dressing. Or, simply shake it up in a mason jar. (You may have to re-shake just before serving if it separates!)

You can buy store-bought dressing, but it is much better to make it yourself at home. Plus you can make it 3 months ahead of time!

Vinaigrette ingredients are mixed in a blender.

Assemble the Salad

Add a bed of baby spinach along with the goat cheese, pecans, red onions, cooked beets, and pumpkin seeds in a large serving bowl. Wait to toss with the dressing until just before serving, as the salad will get soggy and the nuts will soften if it sits too long. 

If you want an extra crunch, toss in some homemade croutons!

Homemade vinaigrette is poured over roasted beet salad.

Meal Prep and Storage

  • To Prep-Ahead: You can roast the beets up to one week in advance, and make the vinaigrette up to 3 months beforehand. Refrigerate each individually in sealed containers until ready to use.
  • To Store: Keep the salad components in separate airtight containers for up to 3-4 days in the refrigerator.
  • To Freeze: Seal roasted beets in a freezer-safe airtight container and freeze for up to 8 months. It is not recommended to freeze the other salad ingredients. 

Dietary Modifications

The recipe you’ll find below is already vegetarian, low-carb, and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Vegan: Use pure maple syrup in the balsamic vinaigrette. Also, leave out the goat cheese or substitute it for a dairy-free alternative.
  • Dairy-Free: Swap out the goat cheese for a dairy-free cheese, or simply omit it. 
  • Keto: Choose a non-nutritive sweetener, such as Stevia leaf extract, for the vinaigrette.

Do roasted beets taste better than boiled beets?

While it’s personal preference, many prefer roasted beets. Roasting beets really brings out their naturally sweet flavor and is the preferred method for cooking. 

What flavors go well with roasted beets?

A variety of herbs go with roasted beets, in particular rosemary thyme, garlic, and cinnamon. When roasted, these flavors pair well with the earthy flavor of the slightly sweet beets.

How to roast beets for salad?

To roast beets for salad, peel and cube them, then roast at 400°F for around 30 minutes. Make sure to spread them out evenly on a baking sheet so that they can begin to caramelize.

Two bowls of roasted beet salad with goat cheese are served next to a bunch of fresh beets.

Expert Tips and Tricks

  • Similar sizes. Cut beets as uniformly as possible so they roast up evenly.
  • Mix it up. Try a variety of greens such as spinach, kale, and arugula for lots of flavor.
  • Add some herbs. Include thyme and rosemary in the vinaigrette for extra pizazz.
  • Prep ahead. Roast the beets and make the vinaigrette in advance.
  • Toss last minute. Wait to mix in the dressing until just before serving so you avoid sogginess.

Other Delicious Beet Recipes

Who knew you could enjoy beets in so many ways? Try any of these delicious and healthy recipes next.

Both Creamy Beet Soup and Twice Roasted Beets with Goat Cheese are deceptively good.

Roasted Beet Hummus is the best snack.

You can add Quick Pickled Beets to just about anything!

More Fall Salad Recipes

Side salads are not just for Summer! Serve the best fresh Fall flavors with the following delicious salads:

Fall Harvest Salad with Apples and Lemon Arugula Salad are both so full of flavors.

Roasted Cauliflower Kale Salad is healthy yet delicious.

Or go with Easy Broccoli Bacon Salad or Shaved Brussels Sprouts Salad for some hearty greens.

Tap stars to rate!

4.60 from 10 votes

Spinach Beet Salad Recipe

Wow everyone with the best Roasted Beet Salad with Goat Cheese this Fall! Serve this impressive and healthy dish for holidays like Thanksgiving or Christmas, or even as a weeknight dinner.
Yield 8 servings
Prep 15 minutes
Cook 30 minutes
Total 45 minutes

Ingredients 

Roasted Beets:

  • 1 lb. beets
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. black pepper

Balsamic Vinaigrette:

  • ½ cup oil olive or avocado
  • ¼ cup balsamic vinegar good quality
  • ¼ cup pure maple syrup or honey
  • ¼ tsp. salt to taste
  • 2 tsp. rosemary or thyme finely chopped, optional

Salad:

  • 12 oz. spinach or mixed greens
  • 4 oz. goat cheese crumbled
  • ¾ cup pecans coarsely chopped
  • ¼ cup red onion thinly sliced
  • ¼ cup pumpkin seeds roasted and salted

Instructions 

  • Season the Beets: Peel beets with a vegetable peeler. Cut and remove both the stem and root ends and then cut into ½-inch cubes. Add beets to a large bowl along with oil, salt, and pepper. Toss until well coated.
    1 lb. beets, 1 Tbsp. olive oil, ½ tsp. salt, ¼ tsp. black pepper
  • Roast the Beets: Line a large baking sheet with parchment paper and place beets in a single layer. Bake for 30-40 minutes, or until beets are tender. Flip beets halfway through to ensure even roasting.
  • Add the Pecans: During the last 5 minutes of cooking, lift up the parchment paper on one side and add the chopped pecans directly onto the sheet pan. Continue cooking for 5-6 minutes, or until the pecans are lightly toasted.
    ¾ cup pecans
  • Make the Dressing: Add all of the vinaigrette ingredients to a high speed blender, such as a Nutribullet, or a food processor and blend for 15-20 seconds.
    ½ cup oil, ¼ cup balsamic vinegar, ¼ cup pure maple syrup, ¼ tsp. salt, 2 tsp. rosemary or thyme
  • Assemble the Salad: In a large salad bowl add the spinach, goat cheese, toasted pecans, roasted beets, sliced red onion, and pumpkin seeds. Drizzle on the balsamic vinaigrette just before serving and toss until well mixed. Enjoy!
    12 oz. spinach, 4 oz. goat cheese, ¼ cup pumpkin seeds, ¼ cup red onion

Tap stars to rate!

4.60 from 10 votes

Notes

Meal Prep and Storage

  • To Prep-Ahead: You can roast the beets up to one week in advance, and make the vinaigrette up to 3 months beforehand. Refrigerate each individually in sealed containers until ready to use.
  • To Store: Keep the salad components in separate airtight containers for up to 3-4 days in the refrigerator.
  • To Freeze: Seal roasted beets in a freezer-safe airtight container and freeze for up to 8 months. It is not recommended to freeze the other salad ingredients. 
  •  
  •  

Nutrition

Calories: 324kcal, Carbohydrates: 17g, Protein: 6g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 312mg, Potassium: 520mg, Fiber: 4g, Sugar: 12g, Vitamin A: 4159IU, Vitamin C: 15mg, Calcium: 94mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

    1. So glad you enjoyed this recipe, Amanda! I love hearing when recipes are crowd pleasing. Thanks so much for commenting and leaving a recipe

  1. Great recipe. Could you make a simple button to navigate to the recipe. The page is loaded with adds….I get the underlying model, but at this rate, I guess I can go old school and print, clip, file and then, lose the recipe?

    1. Hi Andy! Thanks for the feedback. There is a button at the top where you can both jump to recipe or jump to print. It’s black with white text. Please let me know if you have trouble locating it!

  2. 5 stars
    This salad was full of delicious flavours and crazy easy to make! We had some beet skeptics in our house (we aren’t really used to eating beets), but they were easily won over and the whole family loved it. Note: I added some shaved red onion for extra flavour and substituted feta cheese for the goat cheese.

    1. Hi Sonia! I am SO happy you enjoyed the salad and were able to convert the beet skeptics. The red onion sounds incredible in there!! Thanks for your comment and rating!