Winter Beet & Goat Cheese Salad
Winter beet and goat cheese salad brings sweet roasted beets and creamy goat cheese together on crisp beet greens, finished with a warm vinaigrette. This hearty winter dish is quick to prepare, perfect for a light lunch or side, and offers plenty of flavor and texture. The recipe’s simple steps and versatile variations make it a go-to seasonal favorite.
Equipment
- Baking sheet
- Mixing bowl
- Knife and cutting board
- Small saucepan
- Whisk
Ingredients
For the Roasted Beets
- 2 Tbsp olive oil
- salt & pepper to taste
For the Salad
- 4 cups beet greens, washed and chopped
- 8 oz goat cheese, crumbled
- 1 cup toasted walnuts, roughly chopped
For the Warm Vinaigrette
- 3 Tbsp extra‑virgin olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp honey
- 1 tsp Dijon mustard
- salt & pepper to taste
Instructions
Roast the Beets
- Preheat the oven to 200°C (400°F). Wrap each beet in foil, drizzle with olive oil, season with salt and pepper, and roast for 35–40 minutes until tender. Once cooled, peel and cut into bite‑sized cubes.
- Tip: Slice the roasted beets while they’re still warm; the steam helps the skins separate cleanly.
Prepare the Warm Vinaigrette
- In a small saucepan, combine olive oil, vinegar, honey, and mustard. Warm gently over low heat for 2 minutes, then whisk until slightly thickened. Season with salt and pepper.
- Tip: Allow the dressing to cool slightly before drizzling so it doesn’t melt the goat cheese.
Assemble the Salad
- In a large bowl, toss beet greens with the warm vinaigrette. Add roasted beet cubes, crumbled goat cheese, and toasted walnuts. Gently fold to combine, keeping the goat cheese from breaking into a paste.
- Tip: If you prefer a lighter texture, reserve a few walnut halves to sprinkle on top as a crunchy garnish.
Notes
Pro tips: Use a spiralizer to create beet ribbons for a fun twist. Add dried cranberries or pomegranate seeds for burst of sweetness. Serve immediately for maximum freshness; the dressing is best when the greens are crisp. For a vegan version, substitute goat cheese with a cashew cream. Store the dressing separately; combine right before serving to keep greens crisp.