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close up of a mixed green salad with beets, goat cheese, walnuts, and dressing being tossed together with a wooden spoon

Roasted Beetroot Salad

A simple roasted beet salad recipe made with fresh greens, goat cheese, walnuts and roasted beets with a homemade balsamic vinaigrette dressing. 
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 340kcal
Author Amee


  • 4 cups beets peeled and cubed (save those greens!)
  • ¼ cup olive oil
  • 2.5 oz baby arugula
  • 2.5 oz mixed salad greens
  • 2 oz goat cheese crumbled, a good quality goat cheese is worth the splurge
  • cup walnuts chopped
  • ¼ cup balsamic vinaigrette dressing Store-bought or homemade vinaigrette


  • Preheat oven to 400 degrees F
  • Wash the beets, pat dry, remove the greens (save them and sauté them!), and peel the beetroot with a vegetable peeler.
  • Chop the beets into cubes about 1 ½ inches in size
  • Spread the beet cubes on a baking sheet, drizzle the olive oil over and sprinkle with coarse salt
  • Roast the beets for 30-40 minutes, turning halfway through, until tender throughout
  • Spread the walnuts onto a small baking sheet and lower the oven temperature to 350 degrees F. 
  • Toast the walnuts for 8-10 minutes, checking frequently to make sure they don't burn.  I like to give the pan a shake every 3 minutes. You can also use the skillet method *see notes
  • Toss, in a large bowl the arugula, mixed greens, and goat cheese.
  • Add the roasted beets, walnuts and dressing to the salad, toss and serve.


To toast walnuts in a skillet:
Heat a non-stick skillet over medium heat and add the walnuts to the dry pan.  Cook, stirring constantly, for 3-5 minutes until the nuts become toasty and fragrant.


Calories: 340kcal | Carbohydrates: 17g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 301mg | Potassium: 585mg | Fiber: 5g | Sugar: 10g | Vitamin A: 815IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg