Warm Roasted Beetroot Salad with Goat Cheese, Walnuts, and Balsamic Glaze

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

Prep Time

15 minutes

Cook Time

60 minutes

Calories

220

Beetroot is one of the most beautiful and versatile root vegetables, and when roasted, its flavour transforms into something irresistibly rich and sweet with a whisper of earthiness.

This warm beetroot salad celebrates that transformation with layers of taste and texture—from the creamy goat cheese to the crunch of toasted walnuts, all tied together with a vibrant balsamic glaze. It’s a dish that feels elevated yet is deceptively simple to make, and one that brings colour and sophistication to any table.

Whether you’re serving it as a vegetarian main, a holiday side, or an impressive starter, roasted beetroot salad always delivers. You can easily adapt it too: swap arugula for baby kale, use feta instead of goat cheese, or add orange segments for brightness.

This dish embraces seasonal produce and encourages you to slow down and savour. Best of all, it proves that vegetables can be the star of the plate—deeply flavourful, nourishing, and absolutely stunning.

Image of Warm Roasted Beetroot Salad with Goat Cheese, Walnuts, and Balsamic Glaze

Ingredients

4 medium beetroots, trimmed and scrubbed
2 tablespoons olive oil
Salt and black pepper, to taste
1/3 cup crumbled goat cheese
1/4 cup toasted walnuts
2 cups arugula or baby spinach
1 tablespoon balsamic glaze
1 teaspoon fresh thyme leaves (optional)

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Directions

Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Wrap each beetroot individually in foil, place on tray, and roast for 45–60 minutes, or until fork-tender.
Allow beets to cool slightly. Peel by rubbing skins off with a paper towel, then slice into wedges or rounds.
In a bowl, toss beets with olive oil, salt, and pepper while still slightly warm.
Arrange arugula or spinach on a serving platter. Top with beet slices, goat cheese, and toasted walnuts.
Drizzle with balsamic glaze and sprinkle with thyme if using. Serve warm or at room temperature.

Nutrition

Serving Size: 1
per serving: Calories; 220

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 5 grams; 25%
Cholesterol: 15 milligrams; 5%
Sodium: 220 milligrams; 10%
Carbs: 15 grams; 5%
Protein: 6 grams
Sugar: 10 grams
Fiber: 4 grams; 14%

10 Tips for Making Beetroot Dishes

Roast beets in foil to lock in flavour and moisture.
Choose similar-sized beets so they cook evenly.
Rub off skins after roasting using paper towels—no peeler needed.
Use gloves if you don’t want stained hands.
Pair with acidic elements like citrus or vinegar to balance earthiness.
Toast walnuts in a dry skillet for maximum crunch and flavour.
Serve the salad slightly warm for best taste and texture.
Store roasted beets in the fridge for up to 5 days.
Add protein like chickpeas or quinoa to make it a meal.
Try golden beets for a sweeter, milder twist.

Serve it with Suggestions

As a side to roast chicken or grilled salmon
Paired with crusty sourdough bread
Alongside a lentil or barley pilaf
Topped with poached egg for brunch
With a glass of dry rosé or Pinot Noir

FAQs

Q: Can I roast beets in advance?
A: Yes, roasted beets can be stored in the fridge for up to 5 days—perfect for meal prep.

Q: Can I use pre-cooked beets?
A: You can, but roasting fresh beets gives the richest flavor.

Q: Is this salad best served warm or cold?
A: It’s delicious both ways, but slightly warm enhances the flavors and texture.

Q: Can I make this vegan?
A: Absolutely—just omit the goat cheese or use a plant-based alternative.

Q: What can I use instead of walnuts?
A: Try pecans, almonds, or pumpkin seeds for a different crunch.

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Warm Roasted Beetroot Salad with Goat Cheese, Walnuts, and Balsamic Glaze