Roasted Beet Salad with Goat Cheese

Makes 4 servings as a main meal or 8 as a side


For the vinaigrette

  • 2 Tbsp. honey (local if you can get it)
  • 1 1/2 Tbsp. Dijon mustard
  • 3 Tbsp. red wine vinegar
  • 1 1/2 Tbsp. minced shallots or garlic
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup plus 2 Tbsp. olive oil

For the salad

  • 10 oz. mixed greens (can be any combination you like)
  • 1 bunch medium beets (about 3), roasted
  • 1/2 cup walnuts (or pecans or pistachios), coarsely chopped
  • 3 oz. goat cheese


For the vinaigrette

  1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

For the salad

  1. Place greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again.
  2. Arrange the greens on a large platter or divide onto plates, then top with beets, nuts, and goat cheese. Serve immediately.

Photo credit: Jenn Segal

Recipe by Once Upon a Chef

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