Roasted Beet Goat Cheese Salad (Printable)

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

# 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 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. 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 and serve immediately.

# Expert Tips:

01 -
  • The roasted beets turn so sweet and tender they taste almost like candy against the tangy goat cheese.
  • It looks stunning on the plate without any extra effort, like you spent hours when you really didn't.
  • The toasted walnuts add a satisfying crunch that keeps every forkful interesting.
  • You can make the beets ahead and toss the salad together in minutes when guests arrive.
02 -
  • Don't skip wrapping the beets in foil, they steam in their own juices and come out incredibly tender and sweet.
  • Let the beets cool for a few minutes before peeling or you'll burn your fingers, the skins slip off easily once they're just warm.
  • Toast the walnuts in a dry pan without any oil, they release their own natural oils and get perfectly crispy that way.
  • Add the dressing right before serving or the arugula will wilt and lose its fresh bite.
03 -
  • Use a mix of golden and red beets for an even more colorful presentation and a slightly different flavor in each bite.
  • Crumble the goat cheese while it's cold from the fridge, it breaks into cleaner pieces and doesn't turn into a paste.
  • If your balsamic vinegar tastes too sharp, add an extra half teaspoon of honey to mellow it out.
  • Wear an apron or old shirt when handling roasted beets, they stain everything they touch but it's worth it.
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