Goat Cheese and Beet Salad

  • Yield: 4 servings
Save Recipe



1 pound beets (about 3 medium), red, gold, striped or a mix

Olive oil, for brushing

Kosher salt and freshly ground black pepper 

1 medium head frisee, cleaned and torn (about 8 cups)

1 bunch watercress, cleaned and stems trimmed (about 3 cups) 

1/4 cup walnuts, toasted and roughly chopped 

4 ounces goat cheese, sliced or crumbled

8 long, angled baguette slices, toasted 


1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons walnut oil

1 tablespoon finely minced shallot

1 teaspoon minced fresh thyme leaves 


Special equipment:
Salad Spinner Whisk Mixing Bowl Mixing Spoon Knife for slicing vegetables Cutting Board Cookie Sheet Measuring Spoons Measuring Cups Aluminum Foil Basting Brush Salad Plate or Bowls
  1. Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.
  2. Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.
  3. Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.

Roasted Beet Salad with Walnuts and Goat Cheese

Beet and Goat Cheese Arugula Salad

Roasted Beet and Goat Cheese Salad

Beet Salad with Walnuts and Goat Cheese