Gluten-Free Beet and Goat Cheese Salad
By the Gluten Free Recipes team ·
This vibrant salad features earthy roasted beets, creamy crumbled goat cheese, and a tangy Dijon vinaigrette for a delightful balance of flavors and textures. Fresh greens provide a crisp base, making it a perfect light lunch or elegant side dish.
At a glance: This medium salads and sides recipe yields 4 servings in about 25 minutes (15 min prep, 10 min cook). It uses 9 ingredients — including beets, mixed greens, goat cheese — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Beet and Goat Cheese Salad: When preparing this salads and sides recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Beet and Goat Cheese Salad: This recipe is naturally gluten-free, relying on whole foods and carefully selected ingredients. Always ensure your Dijon mustard is certified gluten-free.
Ingredients
- 1 lb beets, scrubbed and trimmed
- 4 cups mixed greens (such as arugula, spinach, or spring mix)
- 4 oz goat cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and roast them for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooled enough to handle, peel the beets and cut them into bite-sized wedges or cubes.
- 2
While the beets are roasting or cooling, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, verified gluten-free Dijon mustard, salt, black pepper, and optional minced garlic. Continue whisking until the dressing is well emulsified and has a smooth consistency.
- 3
In a large salad bowl, gently combine the mixed greens with the prepared beet pieces. Ensure the beets are not too hot, as this could wilt the greens prematurely.
- 4
Drizzle about half of the Dijon vinaigrette over the greens and beets, then toss gently to coat everything evenly. Add more dressing as needed, tasting as you go, until the salad is dressed to your preference.
- 5
Crumble the goat cheese over the top of the salad just before serving. This salad is best enjoyed immediately after assembly to maintain the crispness of the greens and the texture of the beets.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Fresh spinach wilts down dramatically — 4 cups raw yields about 1/2 cup cooked. Use more than you think you need.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
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