Roasted Beet Goat Cheese Salad (Printable)

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

# Ingredient List:

→ 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:

01 - Preheat oven to 400°F. Wrap beets individually in aluminum foil and roast on a baking sheet for 40 to 50 minutes, or until fork-tender. 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 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl 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 Tips:

01 -
  • The roasted beets turn sweeter and more complex than raw ones, with caramelized edges that taste like candy.
  • It looks stunning on the table without any fussy plating, just natural colors doing all the work.
  • You can roast the beets a day ahead and assemble everything in five minutes when friends show up.
  • The combination of creamy, crunchy, bitter, and sweet hits every craving at once.
02 -
  • Beet skins slip off easily after roasting, but wear gloves or use paper towels unless you want magenta fingers for the next day.
  • Don't skip toasting the walnuts because raw ones taste flat and almost bitter compared to the toasted version.
  • If your beets are different sizes, check the smaller ones earlier because they'll cook faster than the large ones.
  • Toss the salad right before serving or the arugula will wilt and the goat cheese will dissolve into the dressing.
03 -
  • Roast extra beets and keep them in the fridge for up to five days so you can throw this salad together on a whim.
  • Warm beets release more flavor and make the goat cheese slightly creamy, so try to time the assembly for when they're just out of the oven.
  • If you're nervous about the dressing ratio, start with less and add more at the table, because overdressed greens turn soggy fast.
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