Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets, creamy goat cheese, toasted walnuts, and peppery arugula dressed in 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 completely.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well 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 - Serve immediately while the salad is fresh and the walnuts retain their crunch.

# Expert Advice:

01 -
  • The contrast between warm roasted beets and cool creamy cheese creates a texture youll crave again.
  • It looks like you spent hours, but most of the work happens in the oven while you do other things.
  • Every bite gives you crunch from the walnuts, peppery arugula, and that tangy-sweet balance that keeps forks moving.
02 -
  • Peeling beets before roasting wastes their sweetness, roast them whole and the skins slip off effortlessly once theyre cool enough to handle.
  • If you toss the salad too early, the arugula wilts into sadness, so dress it right before serving to keep everything crisp and lively.
  • Walnuts burn faster than you expect, stay close to the stove and keep them moving or youll end up with bitter bits.
03 -
  • Wear gloves or rub your hands with a little oil before handling roasted beets to avoid staining your fingers bright pink.
  • If your beets are different sizes, start checking the smaller ones earlier because they cook faster and you dont want them to turn mushy.
  • Let the dressed salad sit for just one minute before serving so the flavors meld together without the greens losing their bite.
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