Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets, creamy goat cheese, toasted walnuts, and peppery arugula tossed in a tangy 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

# How-To:

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 - Meanwhile, 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 while components retain optimal texture and temperature.

# Expert Advice:

01 -
  • The roasted beets bring an unexpected sweetness that balances the peppery arugula and creamy goat cheese in every bite.
  • It looks like something from a restaurant but comes together with almost no effort once the beets are done roasting.
  • The toasted walnuts add a nutty crunch that makes each forkful feel complete and satisfying.
  • This salad works as a light lunch, an elegant starter, or a side dish that actually steals the spotlight.
02 -
  • Let the beets cool for at least 10 minutes before peeling, or the skins will stick and make a mess of your hands and cutting board.
  • Do not skip toasting the walnuts, raw walnuts taste flat and can even be slightly bitter compared to their toasted counterparts.
  • Toss the salad just before serving, as the vinegar in the dressing will wilt the arugula if it sits too long.
03 -
  • Wear gloves or rub a little oil on your hands before peeling beets to avoid staining your fingers a deep magenta for the next two days.
  • If you are short on time, you can buy pre-cooked vacuum-sealed beets from the store, just make sure they are plain and not pickled.
  • Let the goat cheese sit at room temperature for 15 minutes before crumbling so it breaks apart easily and tastes creamier on your tongue.
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