This Roasted Beet & Goat Cheese Salad with greens and red onions is such a refreshing salad, and the perfect intro to beets for doubters.

Deep, dark, ruby roasted beets, soaked in honey-dijon oregano vinaigrette, scattered over a medley of crisp spring greens. Top that with a coin of creamy, tangy goat cheese, sprinkle with icy red onions, and suddenly beets are the best thing you’ve ever tasted.

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The Story Behind the Recipe

I never was a fan of beets. Scratch that … I hated them. Actually, loathed. Tasted like dirt, I always said.

But then I discovered roasted beets. Something about roasting them does away with that dirt taste. Instead it brings out that sweet, slightly mineral, and altogether unique flavor that all you beet lovers out there were talking about. I get it now … well, a little. I don’t think I’m going to jump right into borscht or boiled beets quite yet, but who knows. Maybe roasted beets are a gateway.

Meanwhile, this salad. Oh my. This salad. Well first, of course, it’s gorgeous, with all the vibrant colors. And it tastes amazing.

Who knew beets could lead to salad nirvana in the form of Roasted Beet & Goat Cheese Salad?!

Roasted Beet & Goat Cheese Salad Ingredients

For the dressing:

  • Olive oil – Use a good olive oil with a lot of flavor. I prefer extra virgin.
  • Apple cider vinegar – The acid in our vinaigrette.
  • Honey – Adds a note of sweetness and helps to emulsify the vinaigrette.
  • Dijon mustard – For tangy flavor and emulsification.
  • Oregano – I love the peppery, earthy taste of oregano! My recipe calls for fresh but you can substitute 1/2 teaspoon dried.
  • Salt & pepper – To enhance the flavors!

For the salad:

  • Beets – Fresh beets with the ends trimmed.
  • Red onion – Slice thinly. Sweet onions would be a great sub.
  • Spring greens – Just the kind you get in your box, but any crisp green will work. You can throw in a bit of spinach if you like too!
  • Goat cheese – Creamy goat cheese, cut into medallions. So good!

How to Make It

First, roast your beets in the oven. While the beets are roasting, whip up the vinaigrette. Peel and cut your beets and pour half of the vinaigrette over the top. Let them sit for at least an hour to soak up all of that vinaigrette goodness.

Meanwhile, swish the red onions in a bowl of cold water to remove bitterness and to make them nice and icy-fresh.

To assemble your salad, toss the greens with the remaining vinaigrette and divide between four plates. Top with beets, goat cheese, red onion, and an extra turn of freshly ground pepper. Serve immediately.

More Beet Recipes

I hope you love this Roasted Beet & Goat Cheese Salad as much as we do!

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Roasted Beet & Goat Cheese Salad

Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Author: Kare
Yield: 4 servings
Deep, dark, ruby roasted beets soaked in honey-dijon oregano vinaigrette top a medley of spring greens. Add creamy, tangy goat cheese and a sprinkling of icy red onions, and that’s all it takes to achieve salad nirvana.


  • 1 pound beets (ends trimmed)
  • 1/4 red onion (very thinly sliced)
  • 8 cups spring greens and/or baby spinach (I like a mixture of romaine and oak leaf lettuces along with baby spinach)
  • 4 ounces goat cheese (sliced into four coins)


  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 2 teaspoons fresh chopped oregano
  • Salt & pepper


  • Preheat the oven to 425 degrees.
  • Scrub the beets with a vegetable brush and wrap each one in foil. Place on a cookie sheet to catch the juices and roast in the oven for about 50 minutes until tender.
  • Unwrap the beets and place them in a medium bowl. Cut into 1-inch pieces right in the bowl, touching the beets minimally as they’ll stain your fingers and everything else (which is why it’s easiest to cut them right in the bowl instead of on a cutting board).
  • Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, and chopped fresh oregano. Season to taste with salt and pepper.
  • Pour half the vinaigrette over the beets and gently toss. Cover and chill in the refrigerator for at least an hour and up to 24 hours.
  • Swish red onion in a bowl of cold water and rinse to remove any bitterness. Add more water and a few cubes of ice. Refrigerate for an hour or so.
  • Toss greens in remaining vinaigrette and divide between four separate places. Top with beets and add a coin of goat cheese. Sprinkle with red onion and top with a sprinkling of fresh ground pepper and a few extra bits of fresh oregano, if you have it.

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