Roasted Beet Salad With Goat Cheese

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This is the best beet salad recipe. It combines fresh, sweet, and savory flavors that make an impressive and appetizing addition to any meal.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: American

Keyword: beet salad

Servings: Servings

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Wash the beets, trim off stems and roots, then drizzle lightly with olive oil.
Wrap each beet individually in aluminum foil and place them in a baking dish or baking sheet. Roast for 50 – 60 minutes, or until a knife slides in easily. Remove from the oven and let cool until safe to handle.
While the beets roast, make the dressing. In a small mason jar, combine the olive oil, white wine vinegar, maple syrup, and a pinch of salt. Seal and shake well. Set aside.
Once the beets are cool enough to handle, peel off the skins (they should slip off easily) and dice. I like to add a sheet of parchment on my cutting board to protect it from staining.
To assemble the salad, spread the baby spinach on a serving platter or large bowl. Top with roasted beets, pickled red onion, mint, goat cheese, and chopped pistachios.
Drizzle with half of the dressing just before serving and toss gently. Taste the salad and add more dressing if desired.

Please double check amounts when using the multiplying feature in the recipe card.
Beets can be roasted up to 3 days in advance. Store them in the fridge and slice just before assembling the salad.
If the beets are still warm when added to the spinach, they’ll wilt the greens. Let them cool to room temperature first.
Roast the beets and prepare the dressing ahead of time, then assemble right before serving.
Chill the goat cheese before crumbling. It holds shape better and distributes evenly over the salad.
The maple syrup in the dressing balances the tangy vinegar. Taste and adjust if you prefer it a little sweeter or sharper.