Gluten Free/ Healthy Eating/ Salads/ Vegetarian

Roasted Beet Salad with Candied Walnuts and Goat Cheese

This Roasted Beet Salad features beets, maple candied walnuts and goat cheese crumbles. It makes the perfect light entree or dinner party starter.

If you’ve been reading my blog regularly for the last few weeks, you’ll probably have noticed a pattern: salad, dessert, repeat. There’s a good reason for that. In the summer, I eat a lot of salads. Like, most days of the week. And I really like dessert. It’s fun to make, photograph and write about. But don’t get the impression that I eat it everyday, unless you count fruit. I use every opportunity I can to make desserts to give away. Then my family doesn’t overdo desserts too much.

This Roasted Beet Salad with Candied Walnuts and Goat Cheese is one of the examples of the many salads I eat in the summer. I usually make it several times over the course of a few months, and I don’t think I could ever get tired of it.

Raw beets

Beets are definitely one of my favorite vegetables. I like both the red and the golden ones, and using both in this salad makes for a very colorful plate. My favorite way to prepare beets is to roast them. I’ve found this is the least messy way to cook them, plus it enhances the sweetness of the beets. It does take awhile to roast them, which may seem excessive for a salad. But it’s worth it. Plus, if you use a toaster oven, you’ll save energy and avoid heating up the kitchen.

Roasted beets

Once the beets are roasted and cooled a bit, the skin should come right off after giving the beet a bit of a rub with some paper towel. If it doesn’t, it means you haven’t roasted them long enough. Stick them back in the oven if you have time.

While the beets are cooking, you can prepare the rest of the ingredients. Start with the walnuts. Roast them in a dry skillet until they become fragrant. While the pan is still hot, pour in the maple syrup. It will bubble vigorously, but make sure you stir it around so all the nuts get completely coated. The syrup will harden up quickly.

Candied walnuts

When the nuts are cool, break up the clumps with your fingers or a wooden spoon. They not only taste great on the salad, but are great for snacking too. You might want to make a few extra for this purpose.

Roasted beet salad 2

Once the dressing is whisked up, toss the greens and the beets together with it and divide it among the bowls. Top each with the nuts and the goat cheese. I love the salad on its own as an entree, maybe with some fresh bread. It also makes a great starter or side for a fancier dinner party, served with your favorite meat.

Roasted Beet Salad with Candied Walnuts and Goat Cheese - Domestic Dreamboat #glutenfree #vegetarian #healthyeating
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Roasted Beet Salad with Candied Walnuts

This salad with roasted beets, candied walnuts and goat cheese is the perfect light entree or starter.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4
Calories: 234kcal


  • 4 small beets, ends trimmed (red or golden beets both work), or 2-3 large beets
  • 1/4 cup walnuts, coarsely chopped
  • 1 Tablespoons plus 1 teaspoon pure maple syrup, divided
  • 1 Tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 Tablespoons olive oil
  • 6 cups leafy greens (spring or field mix arugula, spinach or a combination), washed
  • 2 ounces goat cheese crumbled


  • Heat oven to 400Β°F. If your beets are large, cut them in half or quarters to reduce roasting time. Place the beets onto a large piece of aluminum foil. Fold the foil into a sealed packet, ensuring to crimp the edges closed. Place foil packet onto a baking sheet. Roast until the tip of a paring knife can be easily inserted into a beet, about 35-40 minutes. Cool slightly until you are able to handle them.
  • Rub beets with a clean paper towel to remove the skin. Cut into slices, wedges or cubes and set aside.
  • While beets are cooking, roast walnuts in a small, dry non-stick skillet over medium heat. When nuts become fragrant, pour 1 Tablespoons of the maple syrup over the walnuts. Remove from heat and stir walnuts to coat completely with syrup. Allow to cool in the skillet. Break up any clumps of nuts with fingers or wooden spoon.
  • Whisk balsamic vinegar, remaining teaspoon of maple syrup, salt and pepper together. Continue whisking vigorously while slowly drizzling in the olive oil. Toss this dressing together with the greens to evenly coat.
  • Divide greens evenly among 2-4 bowls. Divide the roasted beets, candied walnuts and goat cheese equally to top each bowl of salad. Serve immediately.


Serves 2 as an entree or 4 as a starter.


Calories: 234kcal
Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!
roasted beet salad nutrition info

Roasted Beet Salad Nutrition Notes:

Goat cheese is available in many forms. If you need to follow a lower fat diet (particularly saturated fat, the “bad” fat that can contribute to heart disease), look for a goat cheese that is lower it fat.

Want more salad?

Roasted Pear Salad with Parmesan and Walnuts
Roasted Pear Salad with Parmesan and Walnuts
Strawberry Salad with Maple Candied Walnuts and Rosemary Balsamic Dressing
Strawberry Salad with Candied Walnuts and Rosemary Balsamic Vinaigrette

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  • Reply
    Richard Tooley
    August 11, 2014 at 7:33 AM

    While the salad looks appealing, it is not something I would make for myself. BUT the roasted beets looks pretty goo and that I will probably try! Love beets!

  • Reply
    August 12, 2014 at 7:53 PM

    I’m bookmarking this now! Definitely will give it a try. Hard to beat the goat cheese-walnut-beet combo!

    • Reply
      August 12, 2014 at 8:16 PM

      Thanks! It really is a great combo. Can’t beat fresh beets either!

  • Reply
    May 10, 2015 at 4:36 PM

    Made this Christmas Eve and New Years Eve, and making tonight! Love it! So easy, yet fancy and yummy!!!

    • Reply
      May 10, 2015 at 6:30 PM

      So glad you like it!

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