Wow everyone with the best Roasted Beet Salad with Goat Cheese this Fall! This quick and easy recipe features spinach mixed with 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.
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 compliment 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!
Because much like a hearty bowl of soup, this beet salad 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 it up as the main dish for a plant-based weeknight dinner, or make it for the holidays – it is always a HUGE hit at the Thanksgiving and Christmas table in our house!
The ingredients needed to make this beet and goat cheese salad include:
- Beets. You will need 3 cups (about 1 pound) of peeled beets, cubed into ½-inch pieces, and then roasted.
- Greens. The choice is yours! Choose either mixed greens, spinach, kale, or arugula.
- Vinaigrette. A simple 3-ingredient dressing 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 them 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 Roasted Beet Salad with Goat Cheese
The basic steps for making beet and goat cheese salads are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Prepare and Roast the Beets
Peel the 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.
Bake at 400°F on a parchment paper lined baking sheet for 30-40 minutes. Use a spatula to flip them halfway through.
You can also boil beets, but they won’t be as naturally sweet.
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.
Use a blender or food processor to combine the ingredients. 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!
Assemble the Salad
Wait to toss until just before serving as the salad will get soggy, and the nuts will soften if it sits too long.
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.
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.
Goat cheese is the most popular to pair with beets. But other strong cheeses such as gorgonzola taste great with beets as well.
Roasting beets really brings out their naturally sweet flavor and is the preferred method for cooking.
If you are roasting cubed beets it is best to peel them first. When roasting or boiling whole beets, it is not necessary as the peel will slide right off after they’re cooked.
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 an 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.
More Fall Salad Recipes
Salads are not just for Summer! Serve the best fresh Fall flavors with the following recipes:
Roasted Beet and Goat Cheese 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.
- 1 lb. beets
- 1 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
- 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
- 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
For the Roasted 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.
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.
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.
For the Salad:
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.
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!
- To Store: Keep any leftovers for up to 2 days in an airtight container in the refrigerator.