Roasted Beet Salad with Vegan “Goat Cheese”

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Pistachios, vegan goat cheese, and balsamic dressing next to a platter of roasted beet salad

Too often dairy-free folks have to settle for less than desirable cheese substitutes. Not anymore! This roasted beet and vegan “goat cheese” salad hits ALL the notes you remember from this classic pairing. 

Zingy, tangy vegan “goat cheese” pairs with sweet, juicy beets and peppery, nutrient-packed microgreens. Just 10 ingredients required for this delicious, wintery salad perfect as an appetizer or side. Let’s do this!

Beets, pistachios, balsamic vinegar, pea shoots, cashews, coconut oil, lemon, olive oil, Dijon mustard, garlic powder, and salt

This beautiful salad comes together with four components: 1) tender roasted beets, 2) homemade (or store-bought) vegan “goat cheese”, 3) a simple balsamic dressing, and 4) nutrient-packed microgreens.

An optional fifth component: pistachios or walnuts.

Slicing roasted beets into thin slices

Let’s focus on the most exciting element: the vegan “goat cheese”! It starts with the ultimate base for DIY cheese substitutes: cashews, which are rich, creamy, and neutral in flavor.

Cashews, salt, garlic powder, and Dijon mustard in a food processor

When cashews combine with lemon juice, water, refined (odorless) coconut oil, salt, garlic powder, and Dijon mustard, the result is a zingy, tangy, rich, spreadable “cheese” that reminds us of goat cheese!

Overhead shot of bowls of olive oil, cashews, and roasted beets, plus a spoon in a jar of homemade vegan goat cheese

It not only works beautifully on salads, but any leftover “goat cheese” can be used in frittatas or on sandwiches, vegan “charcuterie” boards, or sliced apples or pears.

Placing pea shoots onto a platter of sliced roasted beets

To finish the salad, add dollops of “goat cheese” to the sliced roasted beets. Then top with microgreens for a pop of color, pistachios or walnuts for crunch, and a balsamic vinegar, olive oil, and sea salt dressing to bring it all together.

Serving spoons resting on a platter of our vegan roasted beet salad recipe

We hope you LOVE this roasted beet salad! It’s:

Sweet & savory
& FULL of antioxidants!

It’s a beautiful side that pairs well with our Caramelized Shiitake Mushroom Risotto, 30 Minute Cashew Alfredo, or Balsamic Portobello Burgers with Caramelized Onions & Garlic Aioli.

More Delicious Beet Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of microgreens and spoonfuls of homemade vegan goat cheese on a roasted beet salad

Roasted Beet Salad with Vegan “Goat Cheese”

A stunning roasted beet salad with sweet, tender beets, tangy vegan “goat cheese,” and peppery microgreens. Just 10 ingredients required!
Author Minimalist Baker
Platter of roasted beet slices with microgreens, balsamic, and vegan goat cheese
5 from 3 votes
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 (Servings)
Course Salad, Side
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month (“cheese” only)
Does it keep? 3-5 Days



  • 1 ½ cups raw cashews
  • 1/3 cup lemon juice (fresh squeezed for best flavor)
  • 1/4 cup water
  • 2 Tbsp refined, odorless coconut oil, melted
  • 1 ½ tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp Dijon mustard


  • 4 medium-large beets (4 medium-large beets are ~1 lb or 454 g)


  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil (extra virgin, high-quality for best flavor)
  • 1 pinch sea salt


  • 1-2 cups loosely packed microgreens
  • 1/4 cup roasted shelled pistachios (or chopped walnuts // optional)


  • In a medium bowl, soak the cashews in very hot water for 20-30 minutes, or overnight in cool water. Then drain, rinse, and set aside.
  • Preheat the oven to 400 degrees F (204 C). Trim the greens, tops, and stems from the beets. Wash and wrap each beet loosely in aluminum foil (see notes for an alternative to foil).
  • Place the wrapped beets on a baking sheet and bake until beets can be easily pierced with a knife — 45 minutes to 1 hour, depending on size. Remove beets from the oven, carefully open the foil packages to allow the steam to escape, and leave to cool for about 20 minutes.
  • Meanwhile, make the vegan goat cheese. To a food processor, add cashews, lemon juice, water, coconut oil, sea salt, garlic powder, and Dijon mustard and blend for 5 minutes, scraping down the sides as needed until the cheese is as smooth as possible. You may need to add up to 1 Tbsp more water, but try to avoid it if possible.
  • Taste and adjust as needed, adding more lemon for acidity, salt for saltiness, or Dijon mustard for more punch. It should be quite salty and tangy to balance out the sweet beets.
  • Transfer the vegan goat cheese to an airtight container and refrigerate for at least 30 minutes before serving. This will help the cheese firm up a bit and the flavors to develop further. (Note: Cheese can be made several days in advance!)
  • Once the beets are cool enough to handle, use your fingers or a paper towel to remove the skin. It should slide off easily. Slice the beets into 1/8-inch thick rounds. Place the beets into a bowl to chill for at least 30 minutes.
  • While everything is chilling, make the dressing. In a small bowl, whisk together balsamic vinegar, olive oil, and salt. Set aside.
  • To serve, place beets onto a serving dish, sprinkle microgreens on them, and spoon dollops of goat cheese mixture on and around the beets (you won’t need all of it — we used about half). Top with nuts (optional) and finish with a drizzle of dressing just before serving.
  • Components are best stored separately. Vegan goat cheese, roasted beets, and dressing will all keep for up to 5 days in the refrigerator. Leftover “goat cheese” can be frozen for up to 1 month or used in frittatas or on sandwiches, salads, vegan “charcuterie” boards, or sliced apples or pears.


*If you want a store-bought alternative for the vegan “goat cheese,” we recommend Treeline dairy-free goat cheese or Follow Your Heart dairy-free feta crumbles.
*To avoid using aluminum foil to cook the beets, you can place whole beets in an oven-safe baking dish. Place about 1 inch of water into the pan, then cover the pan with a tight-fitting lid or another baking sheet.
*Prep time includes cooling the beets after roasting and after slicing. It also assumes you’re soaking the cashews while the beets are cooking and making the “cheese” and dressing while the beets are cooling.
*Nutrition information is a rough estimate calculated with half of the vegan goat cheese (the recipe makes extra!) and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 183 Carbohydrates: 11.8 g Protein: 4.1 g Fat: 14.1 g Saturated Fat: 4.1 g Polyunsaturated Fat: 1.9 g Monounsaturated Fat: 7.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 358 mg Potassium: 312 mg Fiber: 2.2 g Sugar: 5.6 g Vitamin A: 3 IU Vitamin C: 5 mg Calcium: 23 mg Iron: 1.9 mg

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My Rating:

  1. Susan Ottwell says

    While recovering from surgery and not up to a great deal of food prep, I used packaged pre-cooked beets from the supermarket. Not quite the same, but definitely tasty enough for getting healthy beets into a convalescent’s diet.

  2. demi says

    Fantastic – this dish is one of my new favourites! Made exactly as recipe and the cashew mix was delightfully tangy and delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Demi. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  3. Dorie Kosche says

    Very good and fancy. I served it on a bed of spinach. I only had honey dijon mustard but the extra sweetness worked out good. I think next time I’ll put in some miso to see if it gives it a sharper flavor. Thank you for the recipe. Dorie

  4. Beth Ann says

    The cheese profile is spot on and delicious. 😀 I did soak cashews but the texture was still a bit grainy with a food processor and was resolved after using my blender.

  5. Sarah says

    I’m looking forward t making this and love coconut oil. Struggling to find an odorless one. Can you recommend one? I think it needs to be refined vs unrefined.

    Any tips on selecting would help. I have several open jars at home that all smell and taste coconut- and I see why we don’t want that coming thu. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! Refined coconut oil will be flavorless and odorless. We usually use the Whole Foods brand refined coconut oil! We hope you enjoy. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Monica, we chose coconut oil for this recipe because it solidifies when chilled. We think you could just leave the oil out of the recipe, however, we don’t think it will set as much!

  6. Stacy Leopold says

    Your Recipe looks great. I love your site!

    But Coconut oil is extremely high in saturated fats that clog arteries. It is very unhealthy, especially for anyone watching their cholesterol. ( unless you use it for your skin when you bathe!!) Could I substitute olive oil or anything else for the coconut oil in the cheese recipe? I have done that with your baking recipes and they still taste good.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacy, thank you so much for the support! We think you could just leave the coconut oil out, however, the final product just might be a little less set! Hope this helps. xo