Roasted Beet Goat Cheese Salad (Print View)

Sweet roasted beets, creamy goat cheese, toasted walnuts, and peppery arugula tossed in a balsamic vinaigrette.

# What You'll Need:

→ Vegetables

01 - 3 medium beets, trimmed and scrubbed
02 - 5 oz baby arugula

→ Cheese & Nuts

03 - 4 oz creamy goat cheese, crumbled
04 - 1/2 cup walnuts, roughly chopped

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 1 tablespoon fresh chives or parsley, finely chopped

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes until fork-tender. Remove from oven and allow to cool slightly, then peel and cut into wedges or cubes.
02 - While beets roast, heat a dry skillet over medium heat. Add walnuts and toast for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.
04 - Place arugula in a large salad bowl. Top with roasted beet pieces, crumbled goat cheese, and toasted walnuts.
05 - Drizzle vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs if desired.
06 - Serve immediately while the salad is fresh and the beets are still warm.

# Expert Suggestions:

01 -
  • The beets get so sweet and tender in the oven that even people who claim to hate them ask for seconds.
  • It comes together with minimal effort but looks like something you'd order at a fancy bistro.
  • The tangy goat cheese and crunchy walnuts add layers of texture that make every bite interesting.
  • You can roast the beets ahead and assemble the salad in under five minutes when you're ready to eat.
02 -
  • Don't skip wrapping the beets in foil or they'll dry out and take forever to cook through.
  • Let the beets cool for at least 10 minutes before peeling, or you'll end up with stained, burnt fingers like I did.
  • Toss the salad just before serving because the acidity in the dressing will wilt the arugula if it sits too long.
  • If your goat cheese is too firm to crumble, pop it in the freezer for 10 minutes and it'll break apart cleanly.
03 -
  • Roast a few extra beets and toss them into grain bowls, sandwiches, or blend them into hummus for a gorgeous pink dip.
  • If you want deeper flavor, toss the beets with a drizzle of olive oil and a pinch of salt before wrapping them in foil.
  • Use a mandoline to slice raw beets paper-thin if you're in a hurry and want to skip roasting altogether, though you'll lose that caramelized sweetness.
  • For a restaurant-worthy presentation, arrange the beets and cheese in a circle around the arugula instead of tossing everything together.
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