Roasted Beet Salad With Walnuts & Goat Cheese

Although I enjoy the flavor of all roasted vegetables, I find roasting beets in their skins is the best way to cook them as it brings out their natural sweetness. I often roast beets and eat them simply drizzled with a little olive oil, salt and pepper, but there are times when I want to dress them up a little as in this salad recipe. We can find bunches of both red and golden yellow beets at our local farmer’s market and I love the contrast in colors you get by using both and both have slightly different nutritional benefits. I added walnuts candied with just a little maple syrup, as well as some goat cheese crumbles to complete this salad. To dress the salad, I drizzled it with a zesty mustard honey vinaigrette with chopped chives. This salad is also great for entertaining as it can be prepared ahead of time and then dressed just before serving.

Why Healthy

  • Though beets have the highest sugar content of any vegetable, beets are low in calories, high in fiber, and rich in iron. Beets are also a good source of beta-carotene and folic acid.
  • Olive oil is the chosen oil for the dressing which is a heart healthy mono-unsaturated oil with good antioxidant properties.
  • Walnuts have a significant amount of alpha-linolenic acid (ALA), which is an omega 3 fatty acid that helps to protect the heart by reducing cholesterol, and reducing nflammation. Walnuts are also a good source of disease fighting antioxidants.



Roasted Beet Salad With Walnuts & Goat Cheese

Roasted beet salad with goat cheese crumbles.

Yield: Serves 4

Prep Time: 20 mins

Cook Time: 1 hr 20 mins


8 to 9 Small to Medium Red And Yellow Beets
1 Tablespoon Butter
1 Cup Toasted Walnut Halves
2 Tablespoons Maple Syrup
Salt & Pepper
3 Ounces Goat Cheese Crumbles
3 Tablespoons White Balsamic Vinegar
1/2 Teaspoon Dijon Mustard
1/2 Tablespoon Clove Honey
9 Tablespoons Extra Virgin Olive Oil
1 1/2 Tablespoons Chopped Chives
Salt & Pepper


Preheat oven to 400 degrees F.
Wash and dry the beets and place in an oven-proof casserole dish and bake for 45 minutes to an hour, or until the beets are tender when pierced with a knife.
Allow to cool, then cut off each end and peel.
To prepare the walnuts, heat the butter until sizzling in a frying pan over medium heat and then add walnuts.
Cook the walnuts for about 2 minutes, shaking the pan a few times while they cook.
Add the maples syrup and season with salt and pepper.
Remove from the heat and set aside.
To make the dressing, add all of the ingredients into a bowl and whisk until smooth.
To assemble the salad, slice the beets and arrange them attractively onto four plates.
Sprinkle with walnuts and crumble the goat cheese over the beets.
Whisk the dressing once more, and then drizzle some of the dressing over each plate.
Serve immediately.


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