Roasted Beet Goat Cheese Salad (Printable Version)

Sweet roasted beets paired with creamy goat cheese, toasted walnuts, and peppery arugula in a bright balsamic dressing.

# 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 Steps:

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. Let 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. Set aside 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 dressing over the salad and toss gently to combine. Garnish with fresh herbs if desired.
06 - Serve immediately.

# Expert Tips:

01 -
  • It looks like you spent all day in the kitchen but really the oven does most of the work while you catch up on anything else.
  • The sweetness of roasted beets plays off tangy goat cheese in a way that feels fancy but never fussy.
  • You can roast the beets a day ahead and just toss everything together when hunger strikes.
02 -
  • Peel the beets after roasting, not before, the skins slip off easily once they're cooked and you won't stain your cutting board or hands as badly.
  • If your dressing separates while it sits, just whisk it again for a few seconds before drizzling it over the salad.
  • Warm beets will slightly soften the goat cheese on contact, creating little creamy pockets throughout the salad that taste incredible.
03 -
  • Use a vegetable peeler to shave thin ribbons of raw beet over the top for extra color and a slight crunch.
  • If your beets are different sizes, pull the smaller ones out of the oven early so everything finishes tender at the same time.
  • Let the dressed salad sit for just a minute before serving so the arugula softens slightly and soaks up some of the vinaigrette.
Go Back