Last week, I watched a guest at my dinner party pause mid-conversation when she took her first bite of this Balthazar-inspired beet salad.

The combination of roasted beets, tangy goat cheese, and toasted walnuts had captured her full attention, and I couldn’t blame her.

I’ve been recreating this iconic dish from New York’s famous Balthazar restaurant for years, and it never fails to elicit the same response.

While it might look like a simple arrangement of ingredients, there’s an art to balancing the earthy, creamy, and crunchy elements that make this salad truly exceptional.

Let me share what I’ve learned about crafting this showstopping dish.

Tracing the origins of the Balthazar Beet Salad leads us to New York City’s SoHo district, where Keith McNally opened Balthazar restaurant in 1997.

I’ve always admired how McNally transformed a former leather wholesaler’s space into what would become one of the city’s most iconic French bistros.

The beet salad wasn’t just another menu item – it quickly became a signature dish that I believe perfectly captured the restaurant’s commitment to elevating simple ingredients.

You’ll find it interesting that McNally and his team drew inspiration from traditional French bistro fare, but they added their own New York twist by incorporating local, seasonal produce and adjusting the flavor profile for American palates.

What I love most about this salad’s evolution is how it’s influenced countless restaurant menus across the country.

I’ve watched it transform from a sophisticated bistro offering into a beloved staple that home cooks can easily recreate.

When I think about it, the Balthazar Beet Salad represents a perfect marriage of French technique and American innovation, proving that sometimes the simplest combinations make the most lasting impressions.

What You’ll Need

The Balthazar Beet Salad is an elegant combination of earthy roasted beets, creamy goat cheese, and toasted walnuts, all brought together with a tangy balsamic vinaigrette. This sophisticated dish perfectly balances sweet, sharp, and nutty flavors while offering a delightful mix of textures.

2 pounds (900g) medium red beets
4 ounces (115g) fresh goat cheese
1 cup (100g) walnut halves
8 cups (200g) mixed salad greens
3 tablespoons (45ml) extra virgin olive oil
2 tablespoons (30ml) balsamic vinegar
1 tablespoon (15ml) Dijon mustard
Salt and freshly ground black pepper to taste
1 small shallot, finely minced

Preheat oven to 400°F (200°C). Individually wrap beets in aluminum foil and place on a baking sheet. Roast for 1-1.5 hours until tender when pierced with a knife. Once cooled, peel and cut into wedges.

Meanwhile, toast walnuts in a dry skillet over medium heat until fragrant. For the vinaigrette, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced shallot in a small bowl. Season with salt and pepper.

To assemble, arrange mixed greens on plates, top with beet wedges, crumble goat cheese over the top, and scatter with toasted walnuts. Drizzle with vinaigrette just before serving.

To prevent staining, wear disposable gloves when handling beets and use a separate cutting board. The beets can be roasted up to three days in advance and stored in the refrigerator. Allow beets to come to room temperature before serving for the best flavor.

The vinaigrette can be made ahead and stored in an airtight container for up to three days; just shake well before using.

How to Make Balthazar Beet Salad

I’ll walk you through making this elegant beet salad that’s become a true bistro classic.

You’ll start by wrapping your beets individually in foil and roasting them at 400°F until they’re fork-tender, which typically takes about an hour to an hour and a half.

While the beets are cooling, I’ll show you how to whisk up a simple vinaigrette and arrange your greens, then we’ll finish with artfully placed beet wedges, crumbled goat cheese, and those perfectly toasted walnuts.

1. Preheat Oven 400°F

Start by preheating your oven to 400°F (200°C) before handling any other ingredients. I’ve learned that this temperature is perfect for roasting beets, as it allows them to develop a deep, caramelized flavor while maintaining their natural sweetness.

While your oven’s heating up, I’ll share a quick tip: placing an oven thermometer inside will guarantee you’re getting the right temperature, as some ovens can be slightly off.

I find it’s best to give your oven at least 10-15 minutes to reach the proper temperature before popping in those beets. Trust me, I’ve made the mistake of rushing this step, and it really does make a difference in how evenly the beets cook.

During this preheating time, I like to prep my other ingredients and get my foil ready for wrapping the beets. If you’re using a convection oven, you’ll want to reduce the temperature to 375°F instead – I learned this through trial and error when I noticed my beets were cooking too quickly on the convection setting.

2. Wrap Beets in Foil

While your oven preheats, individually wrap each beet in aluminum foil to create sealed packets that will trap moisture and guarantee even cooking. I’ve found that giving each beet its own foil cocoon helps them cook more uniformly and makes cleanup so much easier.

Here’s my tried-and-true wrapping technique: tear off a piece of foil that’s about twice the size of each beet. I place the beet in the center, then bring the long sides up and crimp them together, creating a tent-like shape.

Next, I fold in the ends to form a neat package that’s completely sealed. Don’t wrap them too tightly – you’ll want to leave a little room for steam to circulate.

It’s worth taking extra care with the wrapping. If the foil tears, those precious beet juices will escape and burn on your baking sheet. Trust me, you don’t want to spend your evening scrubbing burnt beet juice off your pan!

I always give each packet a gentle squeeze to check for any small holes before placing them in the oven.

3. Roast Until Tender

Once your beets are securely wrapped, place them on a rimmed baking sheet and slide them into your preheated 400°F oven.

I’ll let you in on a little secret: you’ll know they’re done when you can easily pierce them with a knife, which usually takes between 1 to 1½ hours depending on their size.

I’ve learned that patience is key here – rushing the roasting process won’t do you any favors.

While the beets roast, I like to check them at the one-hour mark by carefully unwrapping one and testing it with the tip of a sharp knife.

If there’s any resistance, they need more time. You’re looking for that knife to slide in as smoothly as butter.

I’ve found that larger beets might need the full 90 minutes, and that’s perfectly fine.

The slow roasting really brings out their natural sweetness and creates that tender, melt-in-your-mouth texture that makes this Balthazar salad so special.

4. Prepare Vinaigrette Dressing

The vinaigrette dressing comes together with just a few whisks of your bowl.

In a medium bowl, I combine three tablespoons of extra virgin olive oil with two tablespoons of balsamic vinegar – trust me, the good stuff makes a difference here.

Next, I whisk in a tablespoon of Dijon mustard, which not only adds zip but also helps emulsify the dressing, keeping it from separating.

Finely mincing the shallot is essential; you want those tiny pieces to distribute evenly throughout the vinaigrette.

Season with salt and freshly ground black pepper to taste – I usually start with a quarter teaspoon of each.

I like to make this dressing up to three days ahead and store it in an airtight container in the fridge.

If it separates, don’t worry – that’s totally normal. Just let it come to room temperature and give it a good shake or quick whisk before drizzling it over your salad.

5. Plate and Garnish Salad Elements

Plating this elegant Balthazar Beet Salad requires a thoughtful arrangement to showcase each component. I like to start with a generous bed of mixed greens, arranging them loosely on each plate to create height and movement.

Don’t pack the greens too tightly – they should look natural and inviting.

Next, I’ll nestle the roasted beet wedges among the greens, making sure their deep ruby color is visible. I usually use 4-5 wedges per plate, spacing them evenly.

When it comes to the goat cheese, I’ve found it’s best to crumble it by hand rather than using a knife – this creates more natural-looking pieces that rest beautifully on the salad. I’ll sprinkle the toasted walnuts around the plate, making sure they don’t all cluster in one spot.

For the finishing touches, I drizzle the vinaigrette in a circular motion, being careful not to drown the ingredients. I’ll add a final pinch of salt and a few grinds of black pepper.

If you’re feeling fancy, try garnishing with some micro greens or a few small herb leaves – I particularly love adding fresh chervil when it’s available.

Storage Tips

Proper storage of each component guarantees this elegant salad stays fresh and ready to assemble.

I’ve learned that roasted beets are the most versatile element – they’ll keep for up to five days in an airtight container in your fridge. I recommend storing them whole until you’re ready to slice them for serving.

When it comes to the goat cheese, I always keep it tightly wrapped in its original packaging or plastic wrap – it’ll stay fresh for about two weeks this way.

The toasted walnuts need a different approach: store them in an airtight container at room temperature for up to a month, though I’ll pop them in the fridge if I want them to last even longer.

For the vinaigrette, I’ve found that a small mason jar works perfectly. It’ll keep for three days in the fridge, and all you’ll need to do is give it a good shake before using.

As for the greens, I wrap them loosely in paper towels, place them in a plastic bag, and store them in the crisper drawer – they’ll stay crisp for about five days.

Serving Suggestions

Presenting this elegant salad calls for careful attention to temperature and timing. I’ve found that letting the beets come to room temperature before serving brings out their natural sweetness and guarantees the goat cheese won’t firm up too much when it meets the beets.

I like to serve this salad as a stunning first course for dinner parties or as a light lunch alongside crusty French bread.

The salad pairs beautifully with a crisp white wine, particularly a Sancerre or Chablis that won’t overpower the delicate flavors.

If you’re serving it for a gathering, I recommend plating individually rather than in a large bowl – it’s worth the extra effort for the presentation.

Don’t forget to have extra vinaigrette on the table; guests often appreciate a little more dressing.

Final Thoughts

With all the components stored and ready, this Balthazar Beet Salad stands as a tribute to thoughtful, bistro-style cooking.

I’ve found that it’s one of those rare dishes that manages to be both elegant and approachable, making it perfect for casual dinners or special occasions.

What I love most about this salad is how it transforms simple ingredients into something extraordinary.

I’ll often make extra roasted beets just so I can throw this together on a whim.

The contrast between the sweet, tender beets and tangy goat cheese never fails to impress my guests, while the toasted walnuts add that vital textural element that keeps everyone coming back for more!

Balthazar Beet Salad With Goat Cheese and Walnuts

Course Salad

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings 4

You'll be mesmerized by this elegant combination of roasted beets, creamy goat cheese, and toasted walnuts inspired by NYC's legendary Balthazar restaurant.

Ingredients

900 grams medium red beets
115 grams fresh goat cheese
100 grams walnut halves
200 grams mixed salad greens
12 tbsp extra virgin olive oil
8 tbsp balsamic vinegar
4 tbsp dijon mustard
1 small shallot, finely minced
1 pinch Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Individually wrap beets in aluminum foil and place on a baking sheet. Roast for 1-1.5 hours until tender when pierced with a knife. Once cooled, peel and cut into wedges.
Meanwhile, toast walnuts in a dry skillet over medium heat until fragrant. For the vinaigrette, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced shallot in a small bowl. Season with salt and pepper.
To assemble, arrange mixed greens on plates, top with beet wedges, crumble goat cheese over the top, and scatter with toasted walnuts. Drizzle with vinaigrette just before serving.

Notes

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Frequently Asked Questions

Can I Substitute Golden Beets for Red Beets?

Like swapping a ruby for topaz, I’d say you can absolutely use golden beets! They’re milder and sweeter than red ones, and they won’t stain your hands. I actually prefer them in this elegant salad.

How Do I Prevent the Goat Cheese From Crumbling Too Finely?

I recommend chilling the goat cheese until very cold, then using a fork to create larger chunks rather than crumbling it with your fingers. You’ll get nice, substantial pieces that’ll hold their shape better.

What Other Nuts Work Well in This Salad?

I’d suggest trying pecans, hazelnuts, or pine nuts as excellent alternatives. They’ll each bring their own unique flavor and crunch. Almonds can work too, but I prefer them sliced rather than whole.

Is There a Way to Speed up the Beet Roasting Time?

I know you’re in a hurry, but here’s the truth: You can cut beets into smaller wedges before roasting – they’ll cook in 30-40 minutes. Just don’t microwave them unless you’re really desperate!

Can I Use Pre-Cooked Packaged Beets Instead of Roasting Fresh Ones?

Yes, I’d recommend using pre-cooked packaged beets as a time-saving alternative. While they won’t have quite the same deep, roasted flavor as fresh-roasted ones, they’ll still work well in the salad.

Neil

Neil is a trained chef and proud dad with a lifelong passion for food. His goal is to share tips, knowledge and techniques from his time spent in professional kitchens over the last 25 years. Read full bio

Balthazar Beet Salad with Goat Cheese and Walnuts