Beet and Goat Cheese Salad

This beet and goat cheese salad is a fall favorite! Beets, pears, and onions roast together until they’re perfectly caramelized and tender. Honey balsamic dressing, peppery arugula, and fresh rosemary add a beautiful balance of sweet and savory. Pine nuts give crunch, and creamy goat cheese brings it all home!

It’s perfect for holidays or dinner parties, but simple enough for any weeknight. You can prep the components ahead and assemble just before serving, making it as practical as it is delicious! And you love beet salads, don’t miss our other favorites:

• Beet Salad with Orange, Arugula, and Feta
• Beet Salad with Crispy Kale and Almonds

Ingredients and Substitutions

While this beet and goat cheese salad is made of easy-to-find ingredients, it’s best in late summer to early winter when pears are at their most flavorful. To make it, grab: 

• Beets: Choose small to medium beets that are firm when pressed. Do not buy beets that are rock hard as they will be difficult to cook.
• Pears: Bosc, Bartlett, or Anjou pears are best as they hold their shape when cooked.
• White onion: Substitute with yellow onions.
• Olive oil: The better the quality the better the flavor! You can browse our favorite Mediterranean olive oils at our shop. 
• Rosemary: Adds a great aroma and savory note. You can omit this element if you don’t enjoy rosemary, or substitute with thyme.
• Salt and pepper: Enhance the flavor.
• Dijon mustard: I prefer seeded Dijon in salads but use what you have. 
• Balsamic vinegar: Adds a rich notable sweetness balanced by acidity.
• Honey: The savory notes of wild herbs on our Greek honey would be a special treat, but any high quality honey you have will work well.
• Goat cheese: This French cheese, called chevre, can be soft and creamy or hard and crumbly on a wheel. Use the soft variety for this salad. Substitute with feta or ricotta.
• Pine nuts: Substitute with other tender nuts, like hazelnuts, almonds, or walnuts. For a nut-free option, try crispy quinoa.

How to Make Beet and Goat Cheese Salad

This beet and goat cheese salad is simple, the beets just require some time to get nice and tender. To get started:

Roast the Beets, Onions, and Pears

• Get ready. Position one rack in the oven toward the middle top and one rack toward the middle bottom. Preheat your oven to 350ºF. Line two large sheet trays with parchment paper. 
• Prep the pears. Cut the pears in half lengthwise and remove the core, leaving the skin intact. Place the pear upright and slice from stem to bottom into 5 to 9 slices depending on how large your pears are. Place the slices in a single layer onto one of the lined sheet trays and drizzle with 2 tablespoons of olive oil. Sprinkle with a big pinch of salt and set aside.
• Prep the beets and onions. Trim the ends of the beets, peel, and slice into 8 even wedges (use gloves or submerge the beets in water to avoid stains) . Trim the ends of the onion, peel, and slice into 8 wedges. Add the beets and onions to the second prepared sheet pan and drizzle with 1/4 cup of the olive oil. Sprinkle with 2 tablespoons minced rosemary leaves and a big pinch of salt and pepper. Use your hands to toss everything together to make sure it’s evenly coated in oil and seasonings. Spread into a single layer. 
• Roast the onion, beets, and pears. Place the sheet pans in the oven, one on each rack. Roast for 15 minutes, then remove from the oven, flip the pear slices over and toss the beets and onion (you can keep them separate or toss them together). Rotate the sheet pans so the one that was on the top is now on the bottom and the one on the bottom is now on the top. Roast for an additional 15 minutes, or until the pears are tender but still hold together. 
• Finish the beets. If the pears are ready, remove them from the oven and set aside to cool. Continue roasting the beets and onions until the beets are fork-tender, about 15 minutes more. In the end, the pears will roast for about 30 minutes, and the beets and onions for about 45 minutes.

Assemble

• Toast the pine nuts. While everything roasts, add 1/2 cup of pine nuts to a small dry pan and set on medium heat. Swirl the pan and toss frequently until the nuts are golden brown and fragrant, about 5 minutes.
• Make the dressing. In a medium bowl, whisk together the mustard, balsamic, honey, remaining 1/4 cup of olive oil, and salt to your liking. Taste and adjust seasoning if needed.
• Dress and serve. Remove the roasted beets and onions from the oven and set aside to cool for a few minutes. Spread the arugula on a serving platter. Spoon the slightly cooled beets and onions over the arugula, and pour the dressing over the salad. Tuck the pear slices into different places around the platter, nestling some into the beets. Scatter the chèvre cheese over top and sprinkle with pine nuts. Serve immediately.

What to Serve with Beet and Goat Cheese Salad

This salad has loads of flavor, color, and texture, so you can keep it simple with easy proteins for a weeknight, like poached chicken. If you’re making this for a fall/winter dinner party, here are some equally festive ideas:

• Mains: Cranberry chicken, Braised Lamb Chops with Cranberry-Harissa Chutney, Skillet Lasagna
• Appetizers: Butternut Squash Soup, Kritsinia (Crispy Sesame Breadsticks)
• Desserts: Candied Almonds, Pignoli Cookies
• Drinks: Sparkling Holiday Punch, Pomegranate Martini

More Fall and Winter Salad Recipes

Salads

Beet Salad with Orange, Arugula, and Feta

Mediterranean Diet Recipes

Roasted Beet Salad with Crispy Kale and Almonds

Salads

Apple Walnut Salad with Endive and Dates

Salads

Shaved Brussels Sprouts Salad with Apples and Arugula

Browse all Mediterranean recipes. 

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