Bright, earthy, and full of texture, this Roasted Beet Salad is the definition of simple elegance. Tender, caramelized beets meet creamy goat cheese, toasted pine nuts, and a zesty lemon-dill dressing that ties it all together. It’s one of those recipes that feels fancy enough for a dinner party but easy enough to make any day of the week.
If you’ve ever wondered how to roast beets or what to do with them once you have, this roasted beet salad recipe is the perfect place to start. This Roasted Beet Salad recipe proves that simple ingredients can make something so delicious. The beets get sweet and tender in the oven, the lemon-dill dressing adds a bright kick, and the creamy goat cheese ties everything together with just the right tang. The toasted pine nuts bring a little crunch and richness, so every bite hits that perfect mix. It’s easy to make and looks great on the table. If you’ve made my Crispy Smashed Potatoes with Lemon Dill & Chive Dressing, this one has the same vibe!
😍 Why You’ll Love This Roasted Beet Salad with Goat Cheese
Perfect balance: sweet, tangy, creamy, and crunchy in every bite.
Meal prep friendly: roasted beets keep well, so you can make them ahead.
Vibrant and impressive: a restaurant-quality beet salad recipe made with simple ingredients.
Fresh and flavourful: every bite balances earthy roasted beets with bright, zesty dressing and creamy goat cheese.
Versatile and seasonal: fits just as easily on a summer picnic table as it does at a holiday dinner.
Ingredients To Make Roasted Beet Salad
Beets: When roasted, they become tender, earthy, and sweet. Once cooled, slice or cube them for easy tossing.
Goat cheese: Creamy, tangy, and irresistibly soft, goat cheese balances the natural sweetness of the beets perfectly. Crumble it over the salad just before serving.
Pine nuts: Buttery and rich, toasted pine nuts add crunch and warmth to every bite.
Olive oil: A drizzle of extra virgin olive oil forms the base of the dressing, adding a silky texture and subtle richness that ties everything together.
White wine vinegar: This gives the dressing its bright, zippy flavour, cutting through the sweetness of the beets for perfect balance.
Lemon juice: Freshly squeezed lemon juice adds a burst of acidity and freshness that keeps this salad vibrant and light.
Lemon zest: A touch of zest brings out the citrus aroma and enhances the tangy dressing without overpowering it.
Red onion: Finely chopped red onion adds gentle sharpness, crunch, and a pop of colour that complements the deep hue of the beets.
Fresh dill: Dill gives the salad a herby, refreshing note that lifts the entire dish. It pairs great with both the beets and goat cheese.
Salt and pepper: Just a pinch of each enhances all the flavours in this roasted beet recipe, trying together the sweet, tangy, and creamy elements.
✔ How To Make This Roasted Beet Salad with Goat Cheese
Start by roasting your beets. Preheat your oven to 400F. Wash and pat the beets dry, then trim a small slice off both the top and root ends of each beet. Wrap each beet securely in aluminum foil and place them on a baking sheet.
Roast for 40 to 50 minutes, or until the beets are tender. To check if they’re done, pierce the thickest part of a beet with a fork. It should slide in easily with little to no resistance.
Once roasted, allow the beets to cool completely. When cool, use a paper towel to rub off the skins; they should come off easily.
Cut the beets into wedges or cubes and place them in a large mixing bowl.
In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, lemon zest, red onion, dill, salt, and pepper until well combined.
Pour the dressing over the beets and gently toss to coat.
Transfer the dressed beets to a serving bowl, then top with crumbled goat cheese, toasted pine nuts, and a sprinkle of fresh dill. Serve immediately.
🗒 Variations
Add greens: toss the roasted beets with arugula or spinach for a heartier salad
Make it nut-free: skip the pine nuts and sprinkle on roasted chickpeas or pumpkin seeds for crunch.
Herb swap: swap the dill for a different herb if you don’t have any on hand.
🗒 Substitutions
Beets: use pre-cooked store-bought beets (non pickled) to save time.
Pine nuts: walnuts, almonds, or sunflower seeds make great alternatives.
White wine vinegar: apple cider vinegar could be used in place if needed.
🍴 Leftovers? Lucky you.
Store any leftover roasted beet salad in an airtight container in the fridge for up to 4 days.
🤔 FAQ’S
Can I make this vegan?
Yes, simply swap the goat cheese for a dairy-free alternative.
How do I know when the beets are done roasting?
Pierce the thickest part of a beet with a fork f it goes in smoothly with little resistance, they’re perfectly tender.
Can I skip roasting and use store-bought beets?
Yes! You can use ready-to-eat, cooked beets that are vacuum-sealed or jarred (as long as they’re not pickled). Just drain and chop before using.
What’s the best way to peel roasted beets?
Once cooled, use a paper towel to rub the skins off gently. They should slip right off without needing a peeler.
Can I substitute the pine nuts?
Sure! If you don’t have pine nuts, toasted walnuts, almonds, or even sunflower seeds make great alternatives.
👩🏻🍳 Hungry For More?
If you loved this Roasted Beet Salad recipe, then make sure to check out a few of my other favourites you may also love:
- Crispy Roasted Potatoes
- Roasted Red Peppers
- Boursin and Roasted Veggie Spread
- Crispy Smashed Potatoes with Lemon Dill & Chive Dressing
- Raw Carrot Salad with Calabrian Chili & Tahini Dressing
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this roasted beet salad recipe (or any recipe of mine) don’t forget to leave a review.
Roasted Beet Salad with Goat Cheese
Ingredients
Salad Ingredients
- 4 medium sized beets, chopped into slices or cubes
- 1 cup goat cheese, crumbled
- 1/4 cup pine nuts, toasted
Dressing
- 2 tbsp olive oil, extra virgin
- 3 tbsp white wine vinegar
- 1/4 cup lemon juice, freshly squeezed
- 1 tsp lemon zest
- 2 tbsp red onion, finely chopped
- 1 tsp fresh dill, finely chopped
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Roast your beets: preheat the oven to 400 °F.Thoroughly wash and pat the beets to dry. Using a sharp knife, trim a small slice off both the top and root ends of each beet then securely wrap with aluminum foil.Roast on a baking sheet for 40-50 minutes, or until tender. To check if the beets are done, pierce the thickest part of the beet with a fork; it should slide in easily.Allow the beets to cool completely.Once cooled, using a paper towel rub the skins off; they should easily come off.*Alternatively: you can substitute with store-bought beets that are ready-to-eat and cooked. Look for vacuum sealed or jars that are not pickled. Drain, and chop as per recipe instructions.
- Prepare your beets: begin by cutting your beets into wedges or cubes. Set the prepared beets aside in a large mixing bowl.
- Prepare the dressing: in a small mixing bowl, combine all of the dressing ingredients and stir until well-combined. (Don't worry if the dressing tastes tart; the sweetness of the beets will balance it out).
- Mix: pour the dressing over the beats and gently toss to combine. Once combined, pour beets into a serving bowl.
- Garnish: with crumbled goat cheese, toasted pine nuts and more fresh dill.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!