Beet, Walnut, and Goat Cheese Salad

Talk about a perfect mix of flavors! I love this beet, goat cheese, and walnut salad. This salad hits all the bells and whistles; it’s earthy, a little sweet from the beets, tangy, has crunch from the walnuts, has some creaminess from the goat cheese, and just has a unique flavor-not your typical salad! Plus, there are so many healthy benefits from eating beets!

Confession time- I used to hate beets! Until one day, I went to a restaurant to meet up with some friends. My friends were munching on a salad just like this recipe. I wanted to give it a try. Yup, explosion in my mouth! Who knew beets were so delicious! I went back to the same restaurant a few weeks ago and found out they do not serve that salad anymore. Bummer. So I did some searching a found this recipe. It could not be easier! And thank goodness, now I can have the salad whenever I want! And now you can have it whenever you want!


Health tips:  anti-inflammatory, kidney-friendly, diabetes-friendly, vegetarian

Ingredients: 8 servings

For the Vinaigrette: 

  • 1/2 cup sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon agave nectar or honey
  • 1/2 clove garlic, finely chopped
  • 1/2 cup walnut oil
  • 1/4 cup olive oil

For the Salad: 

  • 3-4 large or 10 small beets, peeled with a vegetable peeler
  • 1 pound baby spinach, roughly chopped
  • Beet greens*, roughly chopped (from the top of the beets)
  • 1/2 cup walnuts, toasted or raw
  • 4 ounces goat cheese, crumbled


  1. Heat oven to 400°F. Peel the beets with a vegetable peeler (you might want to wear gloves, they’ll stain your hands). Place each beet on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 60 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly. OR you can spiralize your beets using this spiralizer. Place beets on a cookie sheet and roast for 10 minutes.
  1. Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.
  1. After beets have cooled enough to handle, cut into bite-size pieces (if roasting whole in the foil packets). Place beets into a non-plastic bowl and mix beets with half of vinaigrette. When ready to serve, toss the greens with more vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese. *Note: If you have beautiful looking beet greens in the top of your beets, EAT THEM! They’re sooo good for you!

*Note: If you want to have this salad the next day, do not mix the vinaigrette and greens. Store the vinaigrette beets separately. In a container, portion out your dry greens, goat cheese, and walnuts. Bring extra vinaigrette on the side. When ready to serve, add the vinaigrette to the greens, walnuts, and cheese, and toss. Add beets on top.

Special thank you to for this recipe, my tummy thanks you!

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