Roasted Beet Goat Cheese Salad (Printable Version)

Sweet roasted beets paired with creamy goat cheese, toasted walnuts, and peppery arugula in a bright balsamic dressing.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes until fork-tender. Remove from oven and allow to cool slightly, then peel and cut into wedges or cubes.
02 - Heat a dry skillet over medium heat. Add walnuts and toast for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate and set aside to cool completely.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture emulsifies and becomes smooth.
04 - Place arugula in a large salad bowl. Distribute roasted beet pieces, crumbled goat cheese, and toasted walnuts evenly over the greens.
05 - Pour vinaigrette over the salad and toss gently to coat all ingredients evenly. Sprinkle fresh herbs as garnish if desired.
06 - Transfer to serving plates and serve immediately while greens are crisp.

# Expert Advice:

01 -
  • The roasted beets turn candy-sweet and practically melt against the tangy goat cheese in a way that feels indulgent without any guilt.
  • It looks like something from a fancy restaurant but comes together with basic ingredients you can find anywhere.
  • The textures play together beautifully: crisp arugula, creamy cheese, crunchy walnuts, and tender beets all in one bite.
  • It's one of those rare dishes that works as a light lunch, an elegant starter, or a side that steals the show at dinner parties.
02 -
  • Don't skip wrapping the beets in foil, it steams them while they roast and makes peeling so much easier afterward.
  • Let the beets cool for a few minutes before peeling or you'll burn your fingers, and the skins will slip off with almost no effort once they're warm but not scorching.
  • Toast the walnuts in a dry pan and watch them closely, they go from perfect to burnt in about thirty seconds.
  • Dress the salad right before serving or the arugula will wilt and lose its crisp bite.
03 -
  • Wear gloves or rub a little oil on your hands before peeling beets to avoid staining your fingers bright pink for days.
  • If you're short on time, you can buy pre-cooked beets from the store, just make sure they're not pickled or packed in vinegar.
  • Toss the arugula with just a tiny bit of dressing first, then add the heavier ingredients on top so everything gets evenly coated without overdressing.
  • Serve the salad on chilled plates if you're going for an elegant presentation, the cool plate keeps the greens crisp a little longer.
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