Roasted Golden Beet Salad

A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!

A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!

Golden beets have a natural sweetness that becomes intensified when roasted. Combined with peppery arugula, creamy goat cheese, and tart vinaigrette, this salad is the perfect mix of flavors and textures. Plus, it’s just one of those delicious recipes that are easy enough to put together for a weekdaty meal but also makes a beautiful presentation for a dinner party.

This roasted golden beet salad with goat cheese is the perfect way to show off some of the season’s best produce. Beets are oven-roasted until they’re tender and sweet, then paired with creamy goat cheese and a simple balsamic vinaigrette. The end result is a flavorful, healthy salad that’s perfect for lunch or as a side salad for dinner.

Beets are one of my favorite vegetables. They’re sweet, earthy, and versatile. They get even more tasty when roasted.

This roasted golden beet salad with goat cheese is one of my favorite ways to enjoy roasted beets. The tangy goat cheese pairs perfectly with the sweet beets, and the balsamic vinegar dressing adds a delicious depth of flavor. This gorgeous beet salad is sure to be a hit with any fan of beets.

Trust me, this salad is definitely worth trying!

A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!
A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!

Make Ahead and Storage Tips

Roasted Golden Beet Salad can be partially prepared up to a day or two in advance.

To prepare Roasted Golden Beet Salad following the make ahead instructions, simply follow the recipe to roast the beets but remove from oven just prior to getting perfectly tender. The roasted beets to cool completely prior to storing them in an airtight container in the fridge.

The dressing may also be prepared ahead of time and stored at room temperature in an airtight container.

When ready to serve, roast the beats until tender, then prepare the rest of the salad. Toss everything together and serve!

I would not recommend storing left overs, so assemble as much as needed and store the individual items for the salad separately instead.

A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!

About the Ingredients for Golden Beet Salad

This beautiful salad is made with fresh ingredients you can pick up at your local farmers market or grocery stores!

Oil – We are using extra virgin olive oil to both roast the beets, as well as for the dressing.

Thyme – You can substitute with 1/2 tablespoon of dried thyme if you don’t have any fresh thyme on hand.

Beets – You can also substitute with Red Beets or for a really colorful beet salad, use a mix of the two.

Greens – Peppery baby arugula provides the base for the salad, if necessary you can substitute with one of the following: Watercress, baby spinach, dandelion greens, mixed greens, baby kale, romaine lettuce.

Tomatoes – We used grape tomatoes, but you can also cut a fresh tomato into small wedges or use cherry tomatoes.

Onion – Red onions are really nice here. Slice them thin though and use your best judgment as to how much to add as not everyone is a fan.

Vinegar – Balsamic vinegar is best for the dressing but you can substitute with lemon juice or red wine vinegar instead.

Garlic – Just 2 garlic cloves, more might overpower the other flavours.

Pistachios – You could also use walnut or pecan pieces if you like.

Goat cheese – I love the creaminess of goat cheese in this salad, you can omit for a vegan salad if you like or substitute with other soft cheeses like feta, or even blue cheese.

Basil – Fresh basil is lovely in this salad, do not substitute with dry basil. You can substitute with fresh oregano leaves.

Salt and Pepper – You can use either kosher salt or sea salt here. Whatever you have on hand.

*note: If you like a more complex flavoured dressing you can get pretty creative here. a few teaspoons of lemon zest or orange zest, a bit of dijon mustard, or a touch of honey or maple syrup can really change things up. You could even switch the olive oil for walnut oil. Just don’t go too crazy because I think this salad is really when you let that roasted beet really shine!

A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!

Looking for More Easy Salad Recipes?

Check out some more easy recipes for delicious salad!

You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It’s quick and easy to prepare with a depth of flavour that is out of this world!

Niçoise Salad is a French composed salad, made of tomatoes, hard-boiled eggs, Niçoise olives and tuna. This version features seared Ahi Tuna.

This Avocado chicken salad features fresh vegetables, chicken, bacon, and avocado all smothered in a flavourful homemade vinaigrette.

A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!

Roasted Golden Beet Salad

Serves: 4-6 | Prep time: 10 minutes | Cook time: 35-40 minutes

Ingredients:

3 Tablespoons extra-virgin olive oil, divided
4 medium golden beets, peeled and chopped
1 Tablespoon fresh thyme leaves
Kosher salt and black pepper, to taste
2 cups cherry or grape tomatoes, halved
1 small red onion, thinly sliced
4 cups baby arugula
3 Tablespoons balsamic vinegar
2 garlic cloves, minced
¼ cup pistachios, chopped
3 ounces goat cheese, crumbled
3 Tablespoons fresh basil leaves, chopped

Directions:

Preheat oven to 400°F and line a large rimmed baking sheet with a piece of parchment paper, piece of aluminum foil, or a Silicone baking mat.

Toss the chopped golden beets with one tablespoon of extra virgin olive oil and fresh thyme in a large bowl. Season with salt and black pepper, to taste. Place beets in a single layer on the prepared baking sheet. Place in the pre-heated oven and roast beets until they are fork-tender and starting to get golden brown, approximately 35-40 minutes. Remove the roasting pan from oven and set aside to cool.

Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.

Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, goat cheese, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!

Roasted Golden Beet Salad
Yield: 6 Servings

Roasted Golden Beet Salad

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!

Ingredients

  • 3 Tablespoons extra virgin olive oil, divided
  • 4 medium golden beets, peeled and chopped
  • 1 Tablespoon fresh thyme leaves
  • Sea salt and black pepper, to taste
  • 2 cups cherry or grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 4 cups baby arugula
  • 3 Tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • ¼ cup pistachios, chopped
  • 3 oz. creamy goat cheese, crumbled
  • 3 Tablespoons fresh basil leaves, chopped

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silicone baking mat.
  2. Toss the chopped golden beets with one tablespoon olive oil and fresh thyme. Season with salt and black pepper, to taste.
  3. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes.
  4. Remove from oven and set aside to cool.
  5. Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.
  6. Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, goat cheese, and fresh basil.
  7. Serve immediately with the balsamic dressing on the side. Enjoy!

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Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 189Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 168mgCarbohydrates: 16gFiber: 3gSugar: 11gProtein: 5g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although rosemaryandmaple.com attempts to provide accurate nutritional information, these figures are only estimates.

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A roasted golden beet salad, tossed in a simple vinaigrette with goat cheese crumbles and fresh herbs. The perfect side dish to any meal!

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