Earthy Beet Salad with Goat Cheese & Toasted Walnuts

Why We Love This Recipe

Beets are truly the jewels of the garden. When roasted, their earthy flavor transforms into something sweet and tender that pairs beautifully with crisp greens. This salad is a celebration of contrasting textures and flavors—soft beets, crunchy walnuts, and creamy cheese.

It’s versatile enough for a quick weekday lunch but stunning enough to serve as a starter at a dinner party. Whether you stick with the classic tangy goat cheese or opt for our creamy dairy-free alternative, this dish lets the fresh produce shine.

Ingredients

For the Salad

• 4 medium beets (red, golden, or a mix), scrubbed and trimmed
• 4 cups mixed salad greens or arugula
• ½ cup toasted walnuts, roughly chopped
• ¼ cup red onion, thinly sliced
• Vegetarian Option: ½ cup crumbled goat cheese or feta
• Vegan/Dairy-Free Option: ½ cup almond ricotta or cashew cheese
• Fresh herbs for garnish (dill or parsley)

For the Balsamic Vinaigrette

• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1 small clove garlic, minced
• Salt and freshly ground black pepper, to taste

Instructions

1. Roast the Beets

Preheat your oven to 400°F (200°C). Wrap the beets individually or together in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until a fork slides easily into the center. Let them cool slightly, then peel the skins off (they should slip right off) and cut into wedges or cubes.

2. Toast the Walnuts

While the beets are cooling, place the walnuts in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently, until they are fragrant and golden. Remove from heat immediately to prevent burning.

3. Whisk the Dressing

In a small jar or bowl, combine the olive oil, balsamic vinegar, mustard, maple syrup, minced garlic, salt, and pepper. Whisk or shake vigorously until the dressing is emulsified.

4. Assemble the Salad

Arrange your bed of greens on a large platter. Scatter the roasted beets and sliced red onion over the top. Sprinkle with the toasted walnuts.

For the Cheese: If doing the vegetarian version, crumble the goat cheese or feta generously over the top. For the vegan version, dollop spoonfuls of almond ricotta or cashew cheese across the salad.

5. Dress and Serve

Drizzle the vinaigrette over the salad just before serving. Garnish with fresh dill or parsley for a pop of green.

Optional Customizations

• Add a grain: Toss in cooked quinoa or farro to turn this into a filling main course.
• Brighten it up: Add segments of orange or grapefruit for a citrusy kick that cuts through the earthiness of the beets.
• Swap the seeds: If you are nut-free, roasted pumpkin seeds (pepitas) or sunflower seeds add a great crunch.

What to Serve With This Salad

This Earthy Beet Salad pairs perfectly with:

• Grilled portobello mushrooms
• A warm grain bowl
• Freshly baked focaccia

Let’s See Your Creations!

We love seeing what you make with our recipes. Try this Earthy Beet Salad and show us which version you chose—creamy goat cheese or dairy-free delight!

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Happy cooking, and thank you for supporting local food and fungi!
— The Emory Market Gardens Team 🍄