Roasted Beet Goat Cheese Salad (Printable version)

A vibrant blend of sweet roasted beets, tangy goat cheese, toasted walnuts, and fresh arugula with balsamic vinaigrette.

# Ingredient list:

→ 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

# Step-by-step guide:

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. 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. Set aside 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 tips:

01 -
  • The roasted beets turn impossibly sweet and tender, nothing like the canned kind.
  • Goat cheese adds a creamy tang that balances the earthy vegetables perfectly.
  • Toasted walnuts bring a nutty crunch that makes every bite interesting.
  • The balsamic vinaigrette is bright and simple, whisked together in under a minute.
02 -
  • Don't skip wrapping the beets in foil, it steams them while they roast and makes peeling ridiculously easy.
  • Peel the beets while they're still warm, the skins slip off with just a gentle rub and you won't waste any of the sweet flesh.
  • Toast the walnuts over medium heat and watch them closely, they can go from perfect to burnt in seconds.
  • Dress the salad just before serving so the arugula stays perky and doesn't wilt under the vinaigrette.
03 -
  • Roast extra beets and keep them in the fridge to toss into salads, grain bowls, or sandwiches all week.
  • Use parchment paper under the foil wrapped beets to catch any drips and keep your baking sheet spotless.
  • Let the beets cool for just a few minutes before peeling, they're easiest to handle when they're warm but not scorching.
  • Crumble the goat cheese while it's cold, it breaks apart cleanly and won't turn into a sticky mess.
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