This is a plated salad you see on a lot of restaurant menus and it looks harder than it is. Roasted beets, a smear of goat cheese whipped smooth, balsamic vinaigrette, toasted nuts, and a few leaves. The beets are the only real work and the oven does that for you.
Whipping the goat cheese is the move that makes it feel like a course rather than a health salad. Beaten with a little cream or milk it goes from crumbly and sharp to a soft, spreadable base that the warm beets sink into.
Why It Works: Roasting Concentrates, Whipping Softens
Boiling a beet leaches its sugar into the water. Roasting it whole in foil does the opposite: the beet steams in its own moisture, the sugars concentrate, and the flavor goes deep and almost candy sweet. That sweetness is what stands up to the sharp balsamic and the tangy cheese.
Goat cheese on its own is dense and a little chalky. A short beat with cream breaks that texture down and whips air into it, so it spreads in a smooth layer and tastes milder. The contrast between the cool cheese and the warm beet is the point of the dish.
Roasted Beet and Whipped Goat Cheese Salad
Serves 4 as a starter. Prep 20 minutes, cook 60 minutes for the beets, total about 1 hour 20 minutes.
Ingredients
- 1 1/2 pounds beets, about 6 medium, scrubbed
- 2 tablespoons olive oil
- 6 ounces fresh goat cheese, at room temperature
- 3 tablespoons heavy cream or whole milk
- 1/2 cup walnuts or hazelnuts, toasted and roughly chopped
- 4 cups tender greens, arugula or baby spinach
- 1/3 cup balsamic vinaigrette
- Flaky salt and black pepper
- A few sprigs fresh dill or mint, optional
Method
- Heat the oven to 400 degrees Fahrenheit. Rub the beets with the olive oil and a little salt, wrap them loosely in foil in a single packet, and set on a sheet pan.
- Roast 50 to 70 minutes, until a knife slides into the largest beet with no resistance. Open the foil and let them cool until you can handle them.
- Slip the skins off with your fingers or a paper towel. Cut the beets into wedges or half inch slices.
- Beat the goat cheese with the cream in a bowl, by hand or with a hand mixer, for a minute or two until it is light and spreadable. Season with a pinch of salt.
- Spread the whipped goat cheese across the base of a platter or four plates in a thick swoosh.
- Toss the greens with half the vinaigrette and pile them loosely over part of the cheese. Arrange the beets on and around the greens. Spoon the rest of the vinaigrette over the beets.
- Scatter the toasted nuts, flaky salt, black pepper, and the herbs if using. Serve while the beets are still a little warm.
Nutrition (per serving, estimated)
- Calories 390
- Fat 29 g
- Carbohydrates 22 g
- Protein 12 g
- Sodium 340 mg
Tips and Variations
Roast the beets up to 3 days ahead and keep them peeled and covered in the refrigerator. Bring them to room temperature or warm them slightly before plating.
Use a mix of red and golden beets and keep them separate until the last second, or the red will stain the gold.
Swap the goat cheese for whipped ricotta or feta beaten with yogurt if goat cheese is too strong for your table.
A few segments of orange or grapefruit tucked among the beets take this in a brighter, more citrus direction.
The Dressing
Sweet roasted beets need an acidic dressing to cut against, and a good balsamic vinaigrette is the natural match. The recipe, with the right vinegar to oil ratio and a touch of honey and mustard to hold it together, is on the balsamic vinaigrette recipe.
Frequently Asked Questions
How do I keep beets from staining my hands and board?
Peel them under running water or with a paper towel while they are still warm, when the skins slip off easily. Wear gloves if you like, and wipe a stained board with salt and lemon.
Can I use pre cooked vacuum packed beets?
You can, and it makes this a 15 minute salad. They will not have the concentrated sweetness of roasted, so lean a little harder on the vinaigrette and the salt.
Why whip the goat cheese instead of just crumbling it?
Whipped, it becomes a smooth base that the beets and greens sit in, and the texture turns creamy instead of chalky. Crumbled goat cheese is fine but it stays a garnish rather than a component.
What nuts work best?
Walnuts are traditional with beets. Hazelnuts, pistachios, or pecans all work. Toast them in a dry pan for a few minutes first, it doubles the flavor.
Is this a starter or a main?
As written it is a starter or a light lunch. Add a piece of roasted salmon or some cooked farro and it becomes a full plate.
Tools for the Job
- A sharp chef knife for slicing the cooked beets without tearing them
- A large cutting board that you do not mind staining pink
- A mixing bowl for whipping the goat cheese and tossing the greens
- Salad plates with room for the swoosh of cheese underneath
More Salads
Charred Broccoli and Farro Salad, Grilled Romaine and Corn Salad, Caesar Salad, and the full salad recipe collection.
Who Is Writing This
Chef Alan Guerin spent 35 years in professional kitchens, from fine dining rooms to hotels and catering, and earned the Four Diamond distinction six times. He built Wine Drop Cookery to put that experience into plain guides anyone can cook from. More about Chef Alan.