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This roasted beet salad with goat cheese is a classic combination that never disappoints. Sweet, earthy beets meet creamy goat cheese, all drizzled with a tangy balsamic vinaigrette. It's an easy beet salad that's both elegant and delicious!
So, we're in Oconomowoc, right? And we find this awesome cafe, Maxim's. Amazing food, but the real kicker? Trains FLYING by, like, practically shaking the whole place. It was wild! And that's where I had the most incredible beet salad. I knew I had to recreate it for the blog. Imagine these super tender roasted beets, sweet and earthy, with creamy goat cheese. It's the perfect combo, and every time I make it, I'm right back in that quirky cafe, trains and all!
The Best Ingredients for Beet Salad
Choosing the Best Beets for Your Salad
For a visually stunning beet salad recipe, use a mix of vibrant red and golden beets. This adds a beautiful color contrast to your dish. When selecting beets, look for firm roots with fresh, bright green leaves. Avoid beets that are soft or have blemishes, as these may lack flavor and nutrients.
Oregano: The Heart of the Vinaigrette
Oregano is the star herb, adding an earthy aroma with subtle citrus and mint notes. Its versatility makes it a perfect complement to the sweetness of the beets and the tang of the vinaigrette.
Simple Balsamic Vinaigrette
I've crafted a classic balsamic vinaigrette with a twist. It combines the richness of olive oil, the tang of balsamic vinegar, the earthiness of oregano, and a hint of sweetness from pure maple syrup. A sprinkle of hemp seeds adds texture and a nutty note.
How to Make Roasted Beet Salad
Begin by preparing the beets: peel and dice them into medium-sized cubes. Toss the beets with a drizzle of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at 375°F (190°C) for 35 minutes, or until tender.
While the beets roast, prepare the balsamic vinaigrette. Whisk together balsamic vinegar, pure maple syrup, hemp seeds, oregano, salt, and pepper in a bowl. Slowly stream in the olive oil while whisking continuously, creating a smooth, glossy dressing with no separation.
Use half of the vinaigrette (or desired amount) over the bed of greens. Toss to distribute the dressing over the greens evenly.
Divide the greens into 4 side bowls or 2 main course salad bowls and top with pieces of goat cheese and the roasted beets. Drizzle more dressing over the beets (optional).
Note: When beets are roasted, you may notice they are not entirely soft when pierced with a fork. But fear not—during the roasting process, they will get tender without losing their structural integrity, meaning the exterior will be tender while there will be some crunch in the middle.
How to Serve Beet Salad
Serve beet salad as a main course for lunch with a serving of nuts like walnuts or chopped almonds. Additionally, this salad would be great alongside a main dish like my Slow Cooker Beef Shank Recipe, Lemon Chicken Recipe, or Turkish Pepper Steak Recipe.
I can't think of a better combination of the perfect pairing with a salad than a hot bowl of soup like my Salmon Soup with Lemon and Dill, Zuppa Toscana Recipe (Pork-Free), or Mediterranean Bean Stew with Aleppo pepper and lamb.
I always like to serve the extra vinaigrette on the side at the dinner table for those who like extra dressing.
How to Store
To store beet salad, place it in an airtight container and refrigerate for up to 1-2 days. Before serving, give it a quick toss to redistribute the dressing and flavors.
More Crave-Worthy Salad Recipes
- Red Cabbage Salad with Greek Dressing
- Marinated Cauliflower Salad
- Spinach Salad Recipe with Shallot Vinaigrette
- Arugula Salad with Lemon Dill Vinaigrette
- Healthy Tuna Salad
Roasted Beet Salad with Goat Cheese (Easy Recipe)
Treat yourself to this roasted beet salad with balsamic vinaigrette, a healthy beet salad that's packed with nutrients— featuring tender roasted beets, creamy goat cheese, crunchy hemp seeds, and fresh salad greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking Instruction + Assembly Instructions
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 medium golden beet, peeled, medium dice
- 1 medium red beet, peeled, medium dice
- salt and pepper
- olive oil
Balsamic Vinaigrette
- 4 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon hemp seeds
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 6 tablespoons cold-pressed extra virgin olive oil
Vegetables
- 4 cups mixed salad greens
Dairy
- 1 (4 oz) plain goat cheese log
Instructions
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper. Place the diced beets on the baking sheet and toss with a generous pinch of salt, pepper, and 1-2 tablespoons of olive oil, ensuring they are evenly coated. For best presentation, keep the golden beets separate from the red beets on the baking sheet to prevent the golden beets from turning pink.
- Roast the beets for 35 minutes, or until tender.
- While the beets roast, prepare the balsamic vinaigrette. In a mixing bowl, combine the balsamic vinegar, pure maple syrup, hemp seeds, oregano, salt, and pepper. Slowly pour in the olive oil while continuously whisking until emulsified.
- Use half of the vinaigrette (or desired amount) over the bed of greens. Toss to distribute the dressing evenly. Reserve the rest of the vinaigrette.
- Divide the greens into 4 side bowls or 2 main course salad bowls and top with crumbled goat cheese and the roasted beets.
- Serve the remaining vinaigrette on the side for those who prefer extra dressing. Store any leftover vinaigrette in an airtight container in the refrigerator.
Veronica says
Such a great recipe, Ashley!