This Roasted Beet Salad with Goat Cheese and Walnuts has become one of my go-to festive salad dishes—not just because it’s incredibly delicious and visually striking, but because it brings a little bit of everything to the table: sweetness, tang, crunch, and creaminess all in one forkful. It's the kind of salad that earns a spot right alongside your main event, whether you're curating your Christmas dinner side dishes or brainstorming new holiday salad recipes. With deep ruby-red roasted beets, crumbled goat cheese, crunchy toasted walnuts, and a simple balsamic dressing, this salad is easy to prepare and impressive to serve. It feels special without being fussy—exactly what you want for a holiday gathering.
Roasted Beet Salad with Goat Cheese and Walnuts
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Salad
Cuisine American
Baking sheet or roasting pan for roasting the beets; lined with foil or parchment for easy cleanup.
Aluminum foil for wrapping the beets while they roast.
Salad bowl for tossing the greens and assembling the final dish.
Mixing bowl and whisk (or jar with a lid) for shaking or whisking the vinaigrette.
Sharp knife and cutting board for slicing the beets and onion.
Rubber gloves (optional) for peeling beets without staining your hands.
Mandoline (optional) makes slicing red onion paper-thin easier and more consistent.
For the Salad
- 4 medium beets about 2 lbs, tops and roots trimmed
- 6 oz goat cheese crumbled (soft, fresh goat cheese works best)
- ¾ cup walnuts roughly chopped
- 5 oz mixed greens arugula, baby spinach, or a spring mix
- 1 small red onion very thinly sliced
- ½ cup pomegranate seeds optional, but highly recommended for a festive pop
For the Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper to taste
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each one in aluminum foil. Place on a baking sheet and roast for about 50 minutes or until a knife slips easily into the center. Once roasted, let them cool just enough to handle, then rub off the skins (this is where gloves come in handy). Slice into wedges or rounds, depending on your presentation style.
Toast the Walnuts
While the beets are roasting, place the walnuts in a dry skillet over medium heat. Toast them for about 5-7 minutes, stirring occasionally until fragrant and lightly browned. Set aside to cool.
Prepare the Dressing
In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk until emulsified, or shake well if using a jar.
Assemble the Salad
In a large salad bowl, add your mixed greens and thinly sliced red onion. Drizzle with a bit of the dressing and toss lightly. Arrange the roasted beet slices over the greens. Sprinkle crumbled goat cheese, toasted walnuts, and pomegranate seeds on top.
Dress and Serve
Right before serving, give the salad a final drizzle of the remaining dressing. You can also serve the dressing on the side for guests to add as they wish.
Pairings
This salad plays well with many holiday dishes. It brings brightness and a hint of sweetness to heavier mains like roast turkey, beef tenderloin, or glazed ham. If you're planning your christmas dinner side dishes and want something that contrasts yet complements, this one is a winner.
It also pairs beautifully with a glass of Pinot Noir or a dry Riesling. For non-alcoholic options, try a sparkling cranberry or apple cider to match the festive mood.
Want to serve it as a first course? Pair it with a crusty slice of sourdough or a puff pastry tart. As part of a buffet or potluck spread, this salad adds visual appeal and flavor contrast—ideal for holiday salad recipes that need to stand out.
FAQs
1. What kind of beets should I use?
Red beets are the classic choice for their bold color, but golden beets work just as well and offer a slightly milder flavor. You can even mix the two for a vibrant presentation.
2. Can I use pre-cooked or canned beets?
Absolutely. If you’re short on time, vacuum-packed roasted beets or canned beets can work in a pinch. Just be sure to drain and pat them dry before adding to the salad to avoid watering it down.
3. What kind of goat cheese is best?
Soft, fresh goat cheese with a creamy texture is best. Look for logs of plain goat cheese and crumble them yourself—pre-crumbled versions tend to dry out more quickly.
4. Can I substitute the walnuts?
Yes! Pecans are a great alternative and also very popular in holiday dishes. For a nut-free version, try using roasted pumpkin seeds or sunflower seeds for a similar crunch.
5. Can this be made ahead of time?
Parts of it, yes. Roast and slice the beets a day ahead and store them in the fridge. The dressing can also be made in advance. Assemble the salad just before serving to keep the greens crisp.
