Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets, creamy goat cheese, crispy walnuts, and peppery arugula dressed in tangy 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

# 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 - 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 and serve immediately.

# Helpful Tips:

01 -
  • The roasted beets become impossibly sweet and tender, nothing like the canned version you might remember.
  • It looks like you spent hours on it, but most of the time the oven does the work while you do something else.
  • The combination of earthy beets, tangy goat cheese, and crunchy walnuts hits every texture and flavor note you crave.
  • It works as a light main course or a show-stopping side that makes any meal feel special.
02 -
  • Do not skip wrapping the beets in foil, it steams them from the inside and makes peeling them almost foolproof.
  • Toast the walnuts in a dry pan and watch them closely, they can go from perfect to burnt in less than a minute.
  • Let the beets cool for a few minutes before peeling or you will burn your fingers, trust me on this one.
  • If you dress the salad too early, the arugula will wilt, so toss everything together just before serving.
03 -
  • Roast extra beets and keep them in the fridge, they make this salad come together in minutes on busy nights.
  • Use your hands to crumble the goat cheese instead of a knife, it creates irregular pieces that look more rustic and appealing.
  • If your balsamic vinegar is too sharp, add an extra half teaspoon of honey to mellow it out.
  • Toss the arugula with just a bit of dressing first, then add the toppings, this ensures every leaf gets coated without overdoing it.
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