Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets paired with tangy goat cheese, crispy walnuts, and fresh arugula in a zesty balsamic vinaigrette.

# What You 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

# How To Make It:

01 - Preheat oven to 400°F. Wrap beets individually in aluminum foil and roast on a baking sheet for 40 to 50 minutes until fork-tender. Allow to cool slightly, then peel and cut into wedges or cubes.
02 - Toast walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate and allow to cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until 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 and serve immediately.

# Expert Tips:

01 -
  • The beets get so sweet and caramelized in the oven that even beet skeptics come back for seconds.
  • It looks like you spent hours on it, but most of the time is hands-off roasting while you do other things.
  • The combination of textures, creamy, crunchy, tender, makes every bite interesting.
  • It works as a light lunch or a stunning side dish for dinner parties.
02 -
  • Let the beets cool for a few minutes before peeling or you'll burn your fingers, and the skins will slip off much easier when they're just warm.
  • Don't skip toasting the walnuts because raw ones taste flat and can even be a little bitter in contrast.
  • If your beets are different sizes, check the smaller ones earlier because they'll cook faster and can turn mushy if left too long.
03 -
  • Wear disposable gloves or rub a little oil on your hands before peeling beets to avoid staining your skin.
  • Use a mandoline to slice raw beets paper-thin for a different texture, just toss them with a pinch of salt and let them sit for 10 minutes to soften.
  • Warm beets on a bed of cold greens create a nice contrast, so if you can time it right, peel and cut them just before serving.
  • A drizzle of reduced balsamic glaze on top adds a fancy touch and an extra layer of sweetness.
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