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Beet & Goat Cheese Salad with Balsamic Vinaigrette

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I came up with this beet and goat cheese salad with balsamic vinaigrette recipe after trying a delicious salad at a restaurant in Philly awhile ago.

Since goat cheese seems to be a new food trend, I thought I’d make this again and get some new photos. Sadly the photos just don’t do this justice. It’s a really awesome looking salad with bright beautiful colors. But the taste. Oh, the taste. The rich creamy goat cheese is perfection with beets and topped with a — this time — homemade balsamic vinaigrette.

I’m kinda into making my own dressings lately. It’s really pretty easy and you can customize the dressing to your dish so I think it’s worth the extra time you need to put in. You can also cut some corners and just use a store-bought balsamic vinaigrette — still delish.

Beet and Goat Cheese Salad with Homemade Balsamic Vinaigrette

Beet & Goat Cheese Salad with Balsamic Vinaigrette

Goat cheese is the perfect creamy contrast to crunchy beets. Don't skip making your own dressing for this salad!
Author: Angela G.
5 from 1 review
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Course: Lunch, Sides
Cuisine: American
Skill Level: Easy
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3 Servings


  • ½ can pickled beets
  • 1 small bag mixed greens
  • ¼ cup chopped walnuts
  • ¼ cup crumbled goat cheese
  • ¼ cup red onion slivers


  • ¼ cup balsamic vinegar
  • ¼ cup grape seed oil
  • 1 tsp dijon mustard
  • 2 tbsp honey
  • salt and pepper to taste


  • Slice beets into quarters. Thinly slice red onions and chop into 1" strands.
  • Mix and shake ingredients for vinaigrette dressing.
  • Combine greens, beets, onions, goat cheese and walnuts in a large bowl. Toss with dressing serve.

Nutrition Facts

Calories: 302kcal | Carbohydrates: 22g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 202mg | Potassium: 212mg | Fiber: 1g | Sugar: 18g | Vitamin A: 745IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 2mg
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