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Roasted Beet and Goat Cheese Salad

Roasted Beets and Goat Cheese Salad

This Roasted Beet and Goat Cheese Salad With Toasted Walnuts and White Wine Vinaigrette Dressing a perfect spring dish. The roasted beets are a bit sweet, the goat cheese is creamy perfection, and the walnuts add the perfect crunch.
5 from 3 votes
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Course: Salad
Keyword: beets, healthy, salad, salad dressing
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 716kcal
Author: Tracy


  • Oven


Ingredients for Roasted Beets

  • 1 large red beet
  • 1 large gold beet
  • salt and pepper
  • 2 tablespoons corn oil - evoo would be fine as well

Ingredients for Toasted Walnuts

  • 1/4 cup unsalted chopped walnuts
  • 1 teaspoon corn oil - evoo would be fine as well
  • salt and pepper

Ingredients for White Wine Vinaigrette

  • 2 tablespoons CK Mondavi and Family Sauvignon Blanc
  • 1/4 cup corn oil - evoo would be fine as well
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • 1 teaspoon sugar
  • dash of salt and pepper

Salad Toppings

  • 2 ounces fresh goat cheese
  • 1/2 cup microgreens or greens from beets or the greens of your choice


Roasted Beet Instructions

  • Preheat oven to 375 degrees.
  • Place a dash of oil, salt and pepper in the center of a piece of aluminum foil.
  • Place the beet on the oil, cover completely.
  • Place beets on baking sheet, bake for 45 minutes - 1 hour until tender. You will be able to easily stick a fork into the beets when they are done.
  • While the beets are in the oven, prepare the white wine vinaigrette and toasted walnuts.

Toasted Walnuts Instructions

  • Toss the chopped walnuts in the teaspoon of corn oil and a dash of salt and pepper.
  • Place on a baking sheet and put in oven for 5 - 6 minutes.
  • Remove and let cool.

White Wine Vinaigrette Dressing Instructions

  • In a small bowl, whisk the CK Mondavi and Family Sauvignon Blanc, 1/4 cup of corn oil, lemon juice, lime juice, sugar and a dash of salt and pepper.
  • Set in refrigerator until ready for use.

Plating Instructions

  • Once the beets are tender and cool, peel and quarter them. Feel free to cut them thinner if you used larger beets.
  • Transfer the beets to a bowl; if using golden and red, put them in separate bowls.
  • Toss the beets with the vinaigrette, season with salt and pepper and arrange on a platter.
  • Crumble the goat cheese on top and sprinkle with the toasted walnuts and greens.
  • Drizzle the white wine vinaigrette over the top.
  • Enjoy!


Calories: 716kcal | Carbohydrates: 15g | Protein: 11g | Fat: 69g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 397mg | Fiber: 4g | Sugar: 9g | Vitamin A: 293IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg
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