Roasted Beet Goat Cheese Salad (Printable)

A vibrant salad with sweet roasted beets, tangy goat cheese, toasted walnuts, and fresh arugula 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 tbsp extra-virgin olive oil
06 - 1 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 1 tbsp fresh chives or parsley, finely chopped

# Directions:

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 - Meanwhile, 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.
06 - Serve immediately while flavors are bright and components are at optimal temperature.

# Expert Advice:

01 -
  • The sweetness of roasted beets plays beautifully against tangy goat cheese in a way that feels both elegant and comforting.
  • Everything can be prepped ahead, making it perfect for weeknight dinners or last-minute guests.
  • The textures keep you interested, crisp arugula, creamy cheese, crunchy walnuts, and tender beets all in one bite.
  • It looks stunning on the plate without requiring any special plating skills.
02 -
  • Wear gloves or rub a little oil on your hands before peeling beets unless you want pink fingertips for two days.
  • Don't toss the salad until right before serving or the arugula will wilt and the whole thing gets soggy.
  • If your beets are huge, cut them in half before roasting so they cook evenly and don't take forever.
03 -
  • Peel beets under cool running water and the skins will slide off with almost no effort, plus it rinses away the staining.
  • Crumble the goat cheese while it's cold straight from the fridge because it gets too soft and smears if it warms up.
  • Taste a piece of beet before you build the salad so you know how sweet they are, then adjust the honey and vinegar in the dressing to balance it.
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