Name: Beet Goat Cheese Walnut Salad for Supper
Yield: 4

This Beet, Goat Cheese, and Walnut Salad with honey-Dijon dressing is quick, straightforward, and reliable for any meal. Serve it as a side or add grilled chicken or steak for a hearty dinner salad!

Beet, Goat Cheese, and Walnut Salad

I love a good salad, and sometimes, more is more—extra nuts, avocado, or dried fruit? Sure! But with this Beet, Goat Cheese, and Walnut Salad, I’m keeping it super simple.

It’s quick, flavorful, and reliable for holiday dinners or alongside a hearty meal like slow cooker Pot Roast. straightforward to make, full of flavor, and sure to impress—this one’s definitely on my holiday table!

The dressing includes olive oil, mustard, honey, red wine vinegar, and a shallot.

Dressing Ingredients

This Beet, Goat Cheese, and Walnut Salad is topped with a sweet and tangy honey-Dijon dressing. Here’s what you’ll need:

Olive oil: Extra virgin gives the best flavor.
Dijon mustard: Use Dijon, not yellow mustard, for the right flavor.
Honey: Add more if you want it sweeter. Stir if it settles at the bottom of the jar.
Minced shallot: Adds flavor without being as strong as onion.
Red wine vinegar: Adds tang and pulls the flavors together nicely.
Salt and pepper: Makes the dressing taste just right.

All the ingredients for this beet goat cheese walnut salad—greens, cheese, walnuts, and beets—are prepped and ready for straightforward assembly.

Salad Ingredients

Here are the main Beet, Goat Cheese, and Walnut Salad Ingredients:

Beets: Use roasted beets from the store to save time (and mess!). Or see below how to roast your own!
Walnuts: Toast raw walnuts in a dry pan for 2-3 minutes to bring out flavor. Pre-roasted or candied walnuts work too!
Mixed Greens: Pick a prewashed mix like baby spinach or spring greens for straightforward prep.
Goat Cheese: Crumbled goat cheese adds a satisfying tangy creaminess; feta works too.

Quick Tip

Toasting walnuts enhances their nutty flavor, deepens their color, and makes them crunchier—reliable for this salad! To toast: Add walnuts to a dry skillet in a single layer. Stir over medium-a low burner for 2-3 minutes until fragrant. Watch closely to avoid burning!

If you’d rather roast your own beets for this Beet, Goat Cheese, and Walnut Salad, here’s how:

How to Roast Beets

Protect surfaces: Beets can stain, so wear gloves and use a dark plastic cutting board.
Trim: Cut off the tops and roots. Save the greens for another recipe!
Peel: Use a vegetable peeler to remove the skin.
Cut: Slice into 1/2 to 3/4-inch cubes. To make even pieces, first cut into rounds, then strips, and finally cubes.
Roast: Spread beets on a lined sheet pan. Toss with olive oil, salt, and pepper. Roast at 400°F for 15 minutes, flip, and roast another 15 minutes. Check for doneness; you may need 5-10 more minutes, depending on size and spacing.

For best caramelization, use a large sheet pan (15×21 inches) to keep the beets in a single layer.

Dress the beet goat cheese walnut salad with the satisfying dressing.

Storage

Beet, Goat Cheese, and Walnut Salad Storage

This salad doesn’t store well once assembled, as the dressing wilts the greens and softens the walnuts.

Make Ahead: Prepare the dressing, toast the walnuts, and chop the beets. Store everything separately in the fridge and toss together right before serving.

Dressing: Make 3-4 days ahead without the shallot, then add it before serving. If the dressing clumps in the fridge, let it sit at room temp for 20 minutes and shake well.