This beet salad with goat cheese and honey is a simple vegetarian meal of roasted beets, creamy goat cheese, fresh watercress, and a honey drizzle.
Beet Salad with Goat Cheese and Honey
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 4
Preheat the oven to 400ºF (204ºC).
Divvy the beets into 2 piles—golden and red. Rip off a couple of sheets of heavy-duty aluminum foil. Rub the golden beets with 1 1/2 tablespoons olive oil and then wrap them together in aluminum foil and place on a rimmed baking sheet. Repeat with the red beets and oil.
Roast the beets until tender throughout, about 1 hour. (If your beets are unusually small, start checking them for doneness after 35 minutes. That said, 1 hour did the trick for us almost every single time.) Remove the beets from the foil and place them on a plate to cool slightly or stash the plate in the fridge to speed up the cooling process.
Once the beets are cool enough to touch, use your hands or paper towels to rub the skins until they peel right off. If there are any tough areas where the skin clings to the beet, use a vegetable peeler. Chop the beets into 1-inch chunks and season them with salt and pepper.
Lightly toss the watercress in a bowl with the remaining 1 tablespoon olive oil as well as salt and pepper to taste.
Arrange some golden and red beets on each plate along with a handful of watercress on the side or beneath the beets. Place some goat cheese on the side and drizzle everything on each plate with up to 1 tablespoon honey, using less if you don’t have a sweet tooth. Serve the salad warm or room temperature or cold. Originally published September 11, 2015.
Sometimes when we share a recipe with you, our dear reader, we don’t intend for you to take the recipe as gospel. Take this beet salad recipe. It’ll certainly work to a fare thee well if you follow it verbatim. Although should you choose to use the recipe as a suggestion rather than a mandate, you’ll find that you can play around with the different categories of ingredients. Swap arugula for watercress. Use all golden beets instead of red if the additional sweetness will ensure your kids don’t scream at the sight of this salad. Opt for blue cheese in place of goat cheese. Make it your own. Then share with us in a comment (and photo!) below exactly how you did.
Recipe Testers' Reviews
If you like beets, you will LOVE this roast beet salad recipe. For a such a simple salad it packs a lot of flavor. The assembly took mere minutes once the beets were chopped. I preferred the cheese crumbled over the top, but the other two testers who had goat cheese didn't mind having the cheese sliced into discs. No one missed vinegar, and the honey added a lovely hint of sweetness with the peppery bite from the watercress. I did add a few walnuts to my salad, which really kicked it up. I used 6 large red beets since that’s what came in my harvest box this week. I forgot to weigh them, but they made more than enough diced beets for very generous portions on the salads. We used goat cheese on 3 plates, but one tester had an issue with goat cheese, so we substituted feta on hers. She gave me a taste of her salad , and I liked it as much as mine with the goat cheese.
A lovely little salad that speaks for itself—roasted beets, a drizzle of honey, a dollop of goat cheese, and some greens. Use any variety of beets—I like to skip the red beets because they are so messy to deal with, plus I like the taste of golden beets. I dressed the greens in a light vinaigrette because I was afraid they'd be a little dry without it, and I liked the addition of an acid. Here's my handy tip for peeling the beets: roast the beets with skin on, as directed. When cool enough to handle, rub off the skin with a paper towel. This will add a little more "grip" than peeling with bare hands.