Beetroot and Goat's Cheese Salad

This vibrant and nutritious salad combines earthy roasted beetroot with creamy goat's cheese and crunchy walnuts, all tossed in a zesty balsamic dressing. Perfect as a light lunch or elegant side dish, it's ready in just 10 minutes and delivers restaurant-quality flavors with minimal effort.

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Course: Appetizer, Salad

Cuisine: American

Keyword: Beets

Prep Time: 10

Total Time: 10

Servings:

Calories: 245kcal

Equipment

Ingredients

100 g mixed salad leaves
100 g ready-cooked beetroot chopped
30 g goat's cheese crumbled
30 g walnuts broken

For the Dressing

2 tbsp olive oil
2 tbsp balsamic vinegar
0.5 lemon juice only
1 tsp Dijon mustard
Pinch of sea salt
Pinch of black pepper

Instructions

In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and black pepper until well combined.
Place the salad leaves in a large serving bowl and drizzle with the prepared dressing.
Gently toss the leaves to coat evenly with the dressing.
Top the dressed salad with chopped beetroot, crumbled goat's cheese, and broken walnuts.
Serve immediately for best texture and freshness.

Notes

Wear gloves when handling beetroot to prevent staining your hands and clothing

Add a teaspoon of honey to the dressing for extra sweetness that complements the earthy beetroot

Substitute feta cheese if goat's cheese is unavailable - it provides similar tangy creaminess

Toast the walnuts lightly in a dry pan for 2-3 minutes to enhance their nutty flavor

The dressing can be made up to 3 days ahead and stored in the refrigerator

For meal prep, keep dressing separate and only combine just before serving to prevent wilting

Try using mixed heritage beetroot varieties for added color and visual appeal

Nutrition