Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets, creamy goat cheese, toasted walnuts, and peppery arugula in a tangy balsamic vinaigrette.

# 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 Cook:

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 dressing over the salad and toss gently to combine. Garnish with fresh herbs if desired.
06 - Serve immediately while components are at optimal temperature and texture.

# Expert Advice:

01 -
  • The beets get so sweet in the oven they taste almost like candy, balancing perfectly with the tangy goat cheese.
  • It looks like something from a fancy restaurant but comes together with almost no actual effort.
  • The textures keep you interested, creamy cheese against crunchy walnuts and peppery greens.
  • You can roast the beets a day ahead and just assemble when company arrives.
02 -
  • Don't skip wrapping the beets in foil, it steams them while they roast and makes the skins come off without a fight.
  • Toast the walnuts until you can smell them from across the room, that's when their flavor really opens up.
  • Dress the salad right before serving or the arugula will wilt and lose its peppery punch.
03 -
  • Wear gloves or rub your hands with a little oil before handling the beets, or your fingers will be stained pink for a day.
  • If your goat cheese is too crumbly, warm it slightly between your palms before breaking it over the salad so it softens and clings to the greens.
  • Use golden beets instead of red if you want the same sweetness without the dramatic color, they taste nearly identical but look more subtle.
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