Save Pin I burnt my fingertips trying to peel hot beets the first few times I made this salad. Now I know better: let them cool until you can handle them comfortably, and the skins slip off like magic. The earthy sweetness of roasted beets against creamy goat cheese is something I crave on repeat, especially when the arugula has that perfect peppery bite. This salad taught me that simple ingredients, when treated right, don't need much fuss. It's become my go-to whenever I want something that looks impressive but doesn't demand much from me.
I brought this to a potluck once, worried it would get lost among all the casseroles and pasta bakes. Instead, the bowl came back empty, and three people texted me for the recipe that same night. One friend admitted she'd never liked beets until she tried them roasted instead of pickled. There's something about the way the balsamic vinaigrette clings to the arugula and mingles with the goat cheese that makes people reconsider what a salad can be.
Ingredients
- 3 medium beets, trimmed and scrubbed: Choose firm beets with smooth skin, and don't skip the foil wrap as it keeps them moist and speeds up roasting.
- 5 oz baby arugula: The peppery greens balance the sweetness of the beets beautifully, but you can swap in spinach if arugula feels too sharp.
- 4 oz creamy goat cheese, crumbled: Look for a soft, tangy variety that crumbles easily and melts slightly when it meets the warm beets.
- 1/2 cup walnuts, roughly chopped: Toasting them in a dry skillet brings out their natural oils and adds a nutty depth you won't get from raw nuts.
- 3 tbsp extra-virgin olive oil: Use a good quality oil since it's the backbone of the dressing and you'll taste every drop.
- 1 tbsp balsamic vinegar: A decent balsamic makes all the difference, adding sweetness and acidity without any harshness.
- 1 tsp Dijon mustard: This helps emulsify the dressing and adds a subtle sharpness that ties everything together.
- 1 tsp honey: Just enough to round out the vinegar and mustard without making the dressing cloying.
- Salt and freshly ground black pepper, to taste: Season generously, tasting as you go, because beets and greens need a confident hand with seasoning.
- 1 tbsp fresh chives or parsley, finely chopped (optional): A sprinkle of fresh herbs at the end adds a bright, grassy note that lifts the whole dish.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each scrubbed beet snugly in aluminum foil, then roast them on a baking sheet for 40 to 50 minutes until a fork slides in easily. Once they're cool enough to handle, the skins will peel away with just a gentle rub from your fingers.
- Toast the walnuts:
- While the beets roast, heat a dry skillet over medium heat and add the chopped walnuts, stirring them frequently for 3 to 5 minutes until they smell nutty and toasted. Transfer them to a plate right away so they don't burn in the residual heat.
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and emulsified. Taste and adjust the seasoning, adding more honey if you want sweetness or more vinegar for tang.
- Assemble the salad:
- Spread the arugula in a large salad bowl, then scatter the roasted beet wedges, crumbled goat cheese, and toasted walnuts over the top. Drizzle the dressing over everything and toss gently with your hands or tongs so the greens get lightly coated without bruising.
- Garnish and serve:
- Finish with a sprinkle of fresh chives or parsley if you like, then serve immediately while the beets are still a bit warm and the arugula is crisp.
Save Pin One evening, I made this salad for a friend who was going through a rough patch and needed something nourishing but light. We sat on the porch with our bowls, and she told me the sweetness of the beets reminded her of her grandmother's garden. It wasn't a grand moment, just two people eating together, but it reminded me that food doesn't have to be fancy to feel meaningful. Sometimes a simple salad is exactly what someone needs.
Ingredient Swaps and Additions
If arugula feels too peppery for you, baby spinach or a spring mix works just as well and softens the flavor profile. I've also added orange segments or thinly sliced Honeycrisp apples when I want a burst of fruity brightness that plays off the earthy beets. Pecans or hazelnuts are great alternatives to walnuts if that's what you have on hand. For a vegan version, skip the goat cheese and use a cashew-based cheese or just double up on the nuts for extra richness.
Serving Suggestions
This salad shines as a starter before a roasted chicken or grilled salmon, but I've also eaten it as a light lunch with a slice of crusty bread on the side. It pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Noir if you're pouring wine. I like to serve it family-style in a big shallow bowl so everyone can see the vibrant colors and help themselves. If you're hosting, you can roast the beets a day ahead and keep them in the fridge, then just bring them to room temperature before assembling.
Storage and Make-Ahead Tips
Roasted beets keep well in an airtight container in the fridge for up to four days, so I often roast extra and use them throughout the week. The dressing can be made two days ahead and stored in a jar, just give it a good shake before using. Don't dress the salad until you're ready to serve, because the greens will wilt and lose their crisp texture if they sit in the vinaigrette too long.
- Store roasted beets separately from the greens and cheese to keep everything fresh.
- If you need to transport this salad, pack the components separately and toss everything together right before serving.
- Leftover dressed salad doesn't hold well, but undressed components can be reassembled the next day for lunch.
Save Pin This salad has earned a permanent spot in my rotation because it's as reliable as it is beautiful. Whether I'm feeding myself on a quiet Tuesday or impressing guests on a Saturday night, it always delivers.
Recipe FAQs
- → How do I know when the beets are done roasting?
The beets are ready when they're fork-tender, typically after 40-50 minutes at 400°F. You should be able to pierce them easily with a fork. Let them cool slightly before peeling for easier handling.
- → Can I prepare this salad in advance?
You can prepare the components ahead of time. Roast and cube the beets, toast the walnuts, and make the vinaigrette several hours in advance. Assemble and dress the salad just before serving to keep the greens crisp.
- → What's the best way to peel roasted beets?
After roasting and cooling slightly, rub the beets under cool running water with your fingers or a paper towel. The skin will slip off easily. Wear gloves to avoid staining your hands with beet juice.
- → Can I substitute the goat cheese?
Yes, feta cheese or crumbled blue cheese work wonderfully as alternatives. For a creamier option, try fresh ricotta or mascarpone. Adjust seasoning as needed since different cheeses have varying salt levels.
- → How should I store leftover salad?
Store components separately in airtight containers for up to 3 days. Keep the dressing separate and add it just before eating. The assembled salad will wilt quickly if dressed in advance.
- → What wines pair well with this dish?
Light, crisp wines complement this salad beautifully. Pinot Noir offers subtle cherry notes that echo the earthiness of beets, while Sauvignon Blanc's acidity brightens the creamy goat cheese and balsamic flavors.