Roasted Beet Goat Cheese Salad (Print View)

Vibrant salad with sweet roasted beets, tangy goat cheese, toasted walnuts, and fresh arugula tossed in 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 Make It:

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 - 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 and serve immediately.

# Expert Insights:

01 -
  • The roasted beets become candy-sweet and tender, a world apart from the canned kind.
  • Creamy goat cheese melts slightly into warm beets, creating pockets of tangy richness.
  • Toasted walnuts add a nutty crunch that makes every bite feel complete.
  • It looks stunning on the table with almost no effort, like you planned it all along.
02 -
  • Beets will stain everything, so wear an apron and use a cutting board you don't mind marking up.
  • If the beets are huge, add 10 to 15 minutes to the roasting time, they need to be truly tender all the way through.
  • Toast walnuts in small batches if you're doubling the recipe, they burn fast when crowded.
03 -
  • Rub a little olive oil on your hands before peeling roasted beets to minimize staining.
  • Use golden or striped beets for a milder flavor and a less dramatic color on your cutting board.
  • Let the salad sit for just two minutes after tossing so the flavors meld without the greens getting soggy.
Go Back