Roasted Beet Goat Cheese Salad (Printer View)

A vibrant salad featuring sweet roasted beets, tangy goat cheese, toasted walnuts, and fresh arugula in balsamic vinaigrette.

# Components:

→ 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

# Method:

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. 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 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl 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 - Serve immediately while beets are still warm.

# Expert Advice:

01 -
  • The roasted beets bring a natural sweetness that pairs beautifully with the sharp, creamy goat cheese.
  • Toasted walnuts add a nutty crunch that makes every bite feel complete.
  • The balsamic vinaigrette is so simple yet perfectly balanced, and it comes together in under a minute.
  • It looks stunning on the table, with vibrant colors that make it feel fancy even though it's incredibly easy.
02 -
  • Let the beets cool for a few minutes before peeling them, or you'll burn your fingers and still end up with beet juice everywhere.
  • Don't skip toasting the walnuts; raw walnuts can taste a little bitter and flat, but toasted ones are nutty, rich, and totally worth the extra three minutes.
  • If your dressing separates, just whisk it again right before you pour it over the salad.
03 -
  • Wear gloves or rub your hands with a little oil before peeling the beets if you don't want magenta-stained fingers for the next day.
  • If your beets are large, cut them in half before wrapping them in foil so they roast faster and more evenly.
  • Add the goat cheese last, right before serving, so it stays creamy and doesn't melt too much from the warmth of the beets.
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