Gluten-Free Beet and Goat Cheese Salad

Beets wrapped in foil and roasted at 400°F until tender are sliced over mixed greens, then topped with crumbled goat cheese just before serving. A lemon and Dijon vinaigrette balances the earthy beets for a light lunch or side.

Prep: 15 min Cook: 60 min Total: 75 min Serves: 4

At a glance: This medium salads and sides recipe yields 4 servings in about 1h 15m (15 min prep, 60 min cook). It uses 9 ingredients — including beets, mixed greens, goat cheese — and walks through 5 steps. Updated October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Beet and Goat Cheese Salad: When preparing this salads and sides recipe, dijon mustard and goat cheese should be labeled gluten-free, and pre-washed salad mixes can be packed alongside croutons, so check the bag. Peel the roasted beets on a clean board.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

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) Shop
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, labeled 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)

247

Calories

13g

Protein

27g

Carbs

11g

Fat

Fiber

249mg

Sodium

Tips & Notes

Rub the skins off the roasted beets with a paper towel while they are still warm; they slip off easily. Work on parchment or wear gloves, because red beets stain hands and wooden boards.
Toss the cut beets with a spoonful of the vinaigrette in a separate bowl, then add them to the dressed greens. Keeping them apart until the end stops beet juice from turning the salad pink.
Roast and peel the beets up to 4 days ahead and keep them covered in the refrigerator. Let them come to room temperature before assembling so the cold beets don't firm up the goat cheese.

Common questions

How long does Gluten-Free Beet and Goat Cheese Salad take?

Gluten-Free Beet and Goat Cheese Salad takes about 1 hour 15 minutes: 15 minutes to prep and 60 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Beet and Goat Cheese Salad with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Beet and Goat Cheese Salad?

Check beets, scrubbed and trimmed, mixed greens, goat cheese, crumbled before they go into Gluten-Free Beet and Goat Cheese Salad. Dijon mustard and goat cheese should be labeled gluten-free, and pre-washed salad mixes can be packed alongside croutons, so check the bag. Peel the roasted beets on a clean board.

How should leftover Gluten-Free Beet and Goat Cheese Salad be stored?

Roast and peel the beets up to 4 days ahead and keep them covered in the refrigerator. Let them come to room temperature before assembling so the cold beets don't firm up the goat cheese.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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