Roasted Beet Goat Cheese Salad (Printable)

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

# Required Ingredients:

→ 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

# Directions:

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 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.
06 - Transfer to serving plates and serve immediately.

# Expert Advice:

01 -
  • The roasted beets become impossibly sweet and tender, almost like candy from the garden.
  • Goat cheese adds a creamy tang that balances the earthy sweetness perfectly.
  • Toasted walnuts bring a nutty crunch that makes every forkful interesting.
  • The balsamic vinaigrette ties everything together with a bright, lightly sweet finish.
02 -
  • Do not skip wrapping the beets in foil, it steams them from the inside and makes peeling incredibly easy.
  • Let the beets cool just enough to handle but still warm when you add them to the salad, they will slightly wilt the arugula and soften the goat cheese.
  • Toast the walnuts in a dry skillet and watch them closely, they can go from perfect to burnt in seconds.
  • Whisk the vinaigrette until it is fully emulsified so the oil and vinegar do not separate on your salad.
03 -
  • Wear gloves or rub your hands with a little oil before peeling beets to avoid staining your fingers bright pink.
  • If you are short on time, use pre-cooked vacuum-sealed beets from the store, just slice and toss them in.
  • Make extra vinaigrette and store it in a jar in the fridge, it keeps for a week and works on almost any salad.
  • For a richer flavor, roast the beets a day ahead and let them marinate in a bit of the dressing overnight.
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