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Roasted Beet and Goat Cheese Salad with Whipped Goat Cheese
Beets were the nightmare dinner vegetable for me and my brothers. My mom would boil them in a little vinegar and sugar. The smell was horrendous, and the taste was nasty. The juice stained everything and bled into our food. There were many dinners where we refused to eat them, and we ended up sleeping at the table.
The first time I set a beet and goat cheese salad in the middle of my table, I was almost certain it would come back untouched. Beets at dinner does not bring fond memories. Most people remember them boiled, smelly, and bleeding into everything they touched. I was pleasantly surprised that the platter came back scraped clean and the questions started before dessert.
The foil packet is the whole reason. Each beet goes into its own little pouch with olive oil, a sprig of thyme, salt, and a thread of honey and roasts until a knife slides through without resistance. What comes out tastes sweeter than the usual rustic taste beets are known for. The dollops of whipped goat cheese on top add a cool, creamy tanginess to the beets.
This is the salad. I make when I want the table to look like I worked my fingers to the bone, but in reality, not. It travels to a potluck, it holds on a buffet, and it sits comfortably beside my buttermilk biscuits or a bright citrus fennel salad on a holiday spread.
Keep scrolling for the roasting trick that lets the skins slip off with a paper towel, and for the way to whip goat cheese when you do not want to drag out the food processor.
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Roasted Beet and Goat Cheese Salad with Whipped Goat Cheese
- Total Time: 1 hour 10 minutes
- Yield: 6 servings (scaler on, 1x 2x 3x) 1x
Description
A beet and goat cheese salad built on foil roasted beets, clouds of whipped goat cheese, toasted walnuts, and an orange thyme vinaigrette over arugula. Everything can be roasted and whipped days ahead and assembled on one long platter before guests arrive.
Ingredients
For the beets
- 3 medium red beets, scrubbed (golden beets work the same way)
- 1 tablespoon olive oil
- 1 sprig fresh thyme
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
For the whipped goat cheese
- 8 oz goat cheese, softened
- 3 tablespoons cream cheese or plain Greek yogurt
- 2 tablespoons olive oil
- 1/4 teaspoon salt
For the orange thyme vinaigrette
- 3 tablespoons olive oil
- Juice of 1 orange
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon fresh thyme leaves
- Salt and freshly cracked pepper
To finish
- 1/2 cup walnuts, toasted
- 1 handful arugula
- Flaky salt
Instructions
- Roast the beets. Heat the oven to 400F. Set each beet on a square of foil with the olive oil, thyme, honey, and salt. Wrap into a packet and roast 45 to 60 minutes, until a knife slides in easily.
- Peel and slice. Cool the beets until you can handle them, then slip off the skins with a paper towel. Slice into rounds or wedges.
- Whip the goat cheese. Blend the goat cheese, cream cheese, olive oil, and salt in a food processor until light and smooth, about one minute. Taste and adjust.
- Dress the beets while warm. Whisk the vinaigrette together. Toss the warm beets in a few spoonfuls and let them drink it in. This is what keeps them from tasting like the earth.
- Build the platter. Lay the arugula down the length of a long platter. Scatter the dressed beets over it, then drop the whipped goat cheese over the top in spoonfuls. Add the toasted walnuts, drizzle with the rest of the vinaigrette, and finish with flaky salt.
Notes
Build it long on a platter rather than tossing it. Arugula first, then the beets, then the cheese in clouds over the top. Tossing turns the cheese pink.
Roast the beets up to three days ahead and store them in their dressing.
Golden beets swap in one for one if you want less color on the platter.
No food processor: a hand mixer or a fork and firm arm both work. See the body of the post.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 365
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Protein: 11 g
- Cholesterol: 25 mg
The Story Behind This Beet and Goat Cheese Salad
I grew up in Columbia, South Carolina, where eating all your vegetables was a requirement. Failure to do so led to long nights sleeping at the table and extra chores. Sliced beets came from a can, and pickled beets came from a jar. No matter how they appeared on our table, I did not like them. So, I prepared myself to sleep at the table and do extra chores. There was no way that I would eat a beet.
Years later I was hosting a fall dinner and had a bag of beets I had bought because they were beautiful, not because I had a plan to eat them. I roasted them the way I roast almost everything I am unsure about, wrapped in foil with oil and thyme and enough honey to distinguish their natural rustic taste. They came out sweet and dense and nothing like the canned beats from my childhood.
The whipped goat cheese happened because I love goat cheese and tend to hoard it in my fridge. I built the salad on a long platter, dropped the fluffy cheese over the top, and people kept asking for more. They ask what it was. They took a second helping of a vegetable they were sure they disliked.
That is still why I make it. Not because beets are fashionable, but because they change the palate. If you have people coming who are certain they hate beets, this is the beet and goat cheese salad that changes their opinion about beets for good.
Why This Beet and Goat Cheese Salad Works
- Roasting in a foil packet steams and roasts at once, so the beets stay moist and the skins release cleanly.
- Honey and thyme go into the packet, not just the dressing, so the sweetness sets while the beets cook.
- Dressing the beets while they are warm lets them absorb the vinaigrette instead of wearing it.
- Whipping goat cheese with a little cream cheese and oil turns a dense log into something spoonable and light.
- Dropping the cheese over the top in clouds instead of stirring it through keeps it white against the beets.
- Orange and thyme carry sweetness and herb at the same time, which is exactly what beets need.
- Toasted walnuts and flaky salt give the whole plate texture so it does not read as soft.
How to Roast Beets Foolproof
The two places this goes wrong are undercooking and dressing too late.
Undercooked beets are chalky and taste like dirt. A knife should slide into the center with no resistance at all, the way it would into a baked potato. If there is any drag, wrap them back up and give them another ten minutes. Size matters more than the clock here. Small beets can be done at 40 minutes, large ones can take well past an hour.
Do not peel before roasting. The skin protects the flesh and then comes away with nothing more than a paper towel and a little pressure once the beets have cooled enough to hold. Peeling raw is a fight you do not need.
Dress them warm. This is the step most recipes skip and the one that changes the flavor. Warm beets are still open and thirsty, and they pull the orange and vinegar straight into the center. Cold beets just sit in the dressing.
Two smaller notes. Wrap each beet in its own packet so they cook evenly, and give them a little room in the foil so steam can move. And taste the vinaigrette before it touches anything. Oranges swing wildly in sweetness, so you may need more vinegar, or a pinch more salt, than the recipe says.
Why beets can taste like dirt, and how to stop it
The dirt flavor people complain about has a name. It is geosmin, a compound produced by soil microbes that beets take up as they grow, and it is the same compound you smell in the air after rain. Some people are far more sensitive to it than others, which is why one person at the table loves beets and the next one pushes them aside.
Three things work against it. Roasting concentrates the natural sugars and pushes the flavor toward sweet. Acid cuts it directly, which is why the orange and vinegar go on while the beets are still warm. And salt and fat, in this case the whipped goat cheese, round off what is left. If you are especially sensitive to it, golden beets carry less geosmin than red and swap in without changing a thing.
How to Make Whipped Goat Cheese Without a Food Processor
A food processor gets you there in about a minute, but it is not required. A hand mixer works beautifully. Let the goat cheese sit on the counter for 30 minutes first, then beat it with the cream cheese, olive oil, and salt on medium for two minutes, scraping down the sides once.
By hand, use a fork and a shallow bowl. Mash the softened goat cheese and cream cheese together, then add the olive oil a little at a time while you work it against the side of the bowl. It will be slightly more rustic and just as good on a platter.
If the whipped goat cheese ever seizes up or looks grainy, the cheese was too cold. A tablespoon of warm cream or yogurt beaten in will bring it back.
The Faster Way to Cook Beets
Roasting whole beets takes an hour and it is the version I prefer, because the foil packet concentrates the sugar and the skins come off clean. When the clock is against you, the microwave does the job in half the time.
Peel the raw beets, cut them into three quarter inch pieces, and put them in a large bowl with a third of a cup of water and a half teaspoon of salt. Cover with a plate and microwave 25 to 30 minutes, stirring once halfway, until a paring knife slides through easily. Drain, then toss them in the warm vinaigrette exactly as you would the roasted ones. You lose a little caramelization and gain 30 minutes.
Make Ahead and Storage
- Roasted beets: up to 3 days in the refrigerator, stored in a little of the vinaigrette.
- Whipped goat cheese: up to 5 days airtight. Let it sit out 20 minutes before spreading.
- Vinaigrette: up to 1 week in a jar. Shake hard before using, the honey settles.
- Toasted walnuts: 2 weeks at room temperature in a sealed container.
- Assembled platter: best within 2 hours. Add the arugula and flaky salt right before serving so nothing wilts.
- Leftovers: fold everything together and eat it the next day over greens or with warm bread. It stops being pretty and stays delicious.
Beet and Goat Cheese Salad Serving and Pairing Ideas
This is a hosting salad. It belongs on a Thanksgiving buffet between the turkey and the potatoes, on an Easter table next to lamb, or on a Tuesday alongside a roast chicken when you want dinner to feel considered.
For a full spread, put it beside something crisp and something warm. A citrus fennel salad covers the crunch, warm bread or biscuits covers the comfort. For plated dinners, spoon the whipped goat cheese onto individual plates and scatter the beets and walnuts over each one.
To drink, a dry rose or a lightly chilled Beaujolais both handle the sweetness. Sparkling water with orange works just as well. Or serve it alongside a pot of mulled pomegranate cider and you have a holiday table that needs almost nothing from you once guests arrive.
If you are building the whole table, my Thanksgiving tablescape post walks through how I set the platter into the larger spread.
What You Will Need
More Salad and Side Recipes
- Citrus Fennel Salad. Crisp, bright, and the counterweight to anything roasted.
- Lemon Orzo Salad. The make ahead side that holds for hours on a buffet.
- Buttermilk Biscuits. Warm bread for the same table.
- Thanksgiving Tablescape. How the platter fits into the full holiday spread.
- Thanksgiving Butter Board. The grazing board that opens the meal.
Explore all of my butter recipes in The Butter Edit, and find more recipes rooted in memory and connection in Welcome to My Table.
- Wide shallow platter. The swoop needs surface area. A bowl hides the whole effect.
- Heavy duty foil. Thin foil tears when you twist the packets closed.
- Food processor or hand mixer. Either one gets the goat cheese light in under two minutes.
- Small whisk and jar for the vinaigrette.
- Flaky finishing salt and fresh thyme. I use Maison Gabrielle for herbs and finishing salt, readers get 10 percent off at maisongabriellefrance.com/JUSTJEANNIE
Everything I reach for on this one lives in The Kitchen Edit, further down this post.
FAQ
Why do my beets taste like dirt?
That flavor is geosmin, a compound beets take up from soil microbes as they grow. It is the same thing you smell in the air after rain, and sensitivity to it varies wildly from person to person. Roasting concentrates the sugars against it and acid cuts it directly, which is why the orange vinaigrette goes on while the beets are still warm. Golden beets carry less geosmin if you are especially sensitive.
Do you have to peel beets before roasting?
No. Roast them whole in a foil packet with the skin on, and once they cool enough to handle the skins slip off with a paper towel. If the skins cling and fight you, the beets were either undercooked or roasted too dry. Wrap them back up with a splash of water and give them another ten minutes.
How do I keep beets from staining my hands and the platter?
Rub a half teaspoon of olive oil into the hand that will hold the beets, or wear a glove on that hand. Peel and dice on parchment rather than a wood board, since wood is porous and will hold the color. For the platter itself, drop the whipped goat cheese over the top in spoonfuls instead of stirring everything together, and the cheese stays white next to the beets.
Is there a faster way to cook beets than roasting?
Yes. Peel the raw beets, cut them into three quarter inch pieces, and microwave them covered with a third of a cup of water for 25 to 30 minutes, stirring once, until a paring knife slides through. You lose some caramelization but save half the time. Toss them in the warm vinaigrette the same way.
Should beet salad be served warm or cold?
Room temperature is the sweet spot. Dress the beets while they are still warm so they absorb the vinaigrette, then let the assembled platter sit out 20 to 30 minutes before serving. Straight from the refrigerator the goat cheese goes stiff and the beets taste flat.
Can I use pre-cooked or canned beets?
Pre-cooked vacuum packed beets from the produce section work well and save an hour. Buy the plain ones, not pickled or flavored, and toss them in the warm vinaigrette to wake them up. Canned beets are softer and more watery, so drain them thoroughly and expect a looser texture.
Can I make this beet and goat cheese salad ahead of time?
Yes, and it is better for it. Roast and dress the beets up to three days ahead and whip the goat cheese up to five days ahead, both covered in the refrigerator. Assemble the platter the day you serve it and add the arugula, walnuts, and flaky salt at the last minute.
Why is my whipped goat cheese grainy?
Almost always temperature or the wrong cheese. Cold goat cheese will not emulsify, so let the log sit out 30 minutes first. Never use pre-crumbled goat cheese, because the anti caking coating keeps it from going smooth no matter how long you beat it. If it is already grainy, beat in a tablespoon of warm cream or Greek yogurt and it comes back together.
What can I use instead of goat cheese?
Whipped feta is the closest substitute and is saltier and sharper. Whole milk ricotta whipped with olive oil is the mildest option and a good choice for guests who find goat cheese too tangy. Blue cheese crumbled over the top works if you want something bolder, and Greek yogurt whipped into the goat cheese stretches it and lightens it.
What protein goes with beet and goat cheese salad?
Roast chicken, lamb, and turkey are the easiest matches. Salmon or seared steak let the salad carry a plated dinner, and lentils or white beans turn it into a vegetarian main. On a buffet it sits happily next to anything roasted.
Share your version on Instagram and tag @jeanniejacobs. I love seeing your platters.
More Recipes, More Moments
Welcome to My Table is my cookbook filled with recipes rooted in connection, flavor, and elevated everyday moments. From weeknight dinners to gatherings worth remembering.
For more of my kitchen favorites, browse the Shop My Kitchen Edit.
Every tool, board, knife, ingredient brand, and beautiful thing I keep on rotation. The pieces that make Sunday dinners feel like an event and weeknight cooking feel intentional.
Closing Question
Are you a beet convert, or is there still one vegetable you swear you will never like? Tell me in the comments, I want to know what we are working on next.
