Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets pair beautifully with tangy goat cheese, crispy walnuts, and peppery arugula in this elegant vegetarian salad.

# 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 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, 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 fully emulsified.
04 - Place arugula in a large salad bowl. Top with roasted beet pieces, crumbled goat cheese, and toasted walnuts.
05 - Drizzle the vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs if desired and serve immediately.

# Expert Suggestions:

01 -
  • The roasted beets turn sweet and tender, nothing like the canned ones you might remember from childhood.
  • Goat cheese adds a tangy creaminess that balances the earthy beets without overpowering them.
  • Toasted walnuts bring a buttery crunch that makes every bite feel complete.
  • The balsamic vinaigrette is bright and simple, just five ingredients whisked together in under a minute.
02 -
  • Don't skip wrapping the beets in foil, it steams them as they roast and makes peeling so much easier afterward.
  • Let the beets cool for a few minutes before peeling or you'll burn your fingers, but peel them while they're still warm for the smoothest results.
  • Toast the walnuts just until fragrant, a few seconds too long and they'll turn bitter instead of buttery.
  • Dress the salad right before serving or the arugula will wilt and lose its peppery punch.
03 -
  • Wear gloves or rub a little oil on your hands before peeling beets to avoid staining your fingers.
  • Roast extra beets and keep them in the fridge for up to five days, they're great on grain bowls, sandwiches, or tossed into pasta.
  • Whisk the dressing in a jar with a tight lid if you don't have a whisk, it emulsifies just as well and saves you a dish.
  • Let the goat cheese come to room temperature before crumbling, it'll break apart more easily and taste creamier.
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