Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets, creamy goat cheese, and toasted walnuts over peppery arugula with bright balsamic vinaigrette.

# What Goes In:

→ 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 It:

01 - Preheat oven to 400°F. Wrap beets individually in aluminum foil and roast on a baking sheet for 40-50 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 3-5 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 and serve immediately.

# Expert Tips:

01 -
  • It looks like you spent hours but most of the time is hands off while the beets roast themselves.
  • The combination of earthy sweetness, tang, and crunch hits every flavor note without feeling heavy.
  • It works as a impressive starter or a light main that actually fills you up.
  • Leftovers hold up beautifully for next day lunch if you keep the dressing separate.
02 -
  • Wear gloves or rub your hands with oil before peeling roasted beets or you'll have magenta stained fingers for days.
  • Don't skip wrapping each beet separately because if one is bigger it'll need more time and you don't want to overcook the smaller ones.
  • Make the dressing before you assemble so the flavors have a minute to marry, it makes a surprising difference.
03 -
  • Let the beets cool for just a few minutes after roasting, warm beets peel easier and the skins slip right off under running water.
  • Add the goat cheese last after tossing so it stays in creamy crumbles instead of melting into the dressing.
  • If your arugula is especially peppery, massage it gently with a tiny bit of olive oil before dressing to mellow the bite.
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