Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets paired with creamy goat cheese, crunchy walnuts, and peppery arugula in a bright 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

# How to make it:

01 - Preheat oven to 400°F. Wrap each beet 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 - 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.
06 - Transfer to serving plates and serve immediately.

# Expert Advice:

01 -
  • The beets turn silky and sweet in the oven, nothing like the mushy stuff from a jar.
  • Goat cheese adds creamy tang that balances the earthy sweetness without feeling heavy.
  • You can roast the beets a day ahead and toss the salad together in under five minutes.
  • It looks stunning on the table, the kind of dish that makes people pause before digging in.
02 -
  • Don't skip wrapping the beets in foil, they steam inside and stay moist instead of drying out.
  • Peel the beets after roasting, not before, the skins slip off easily once they're cooked and your hands stay cleaner.
  • Add the dressing just before serving or the arugula will wilt and lose its peppery bite.
  • If your beets are different sizes, check the smaller ones earlier so they don't turn mushy.
03 -
  • Wear gloves or rub a little oil on your hands before handling beets to avoid staining your skin.
  • If your goat cheese is too firm to crumble, freeze it for 15 minutes and it will break apart cleanly.
  • Taste a walnut after toasting, it should be warm and fragrant but not bitter, that means you've gone too far.
  • Let the beets cool slightly before adding them to the greens so the arugula doesn't wilt from the heat.
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