Roasted Beet Goat Cheese Salad

I started roasting beets on a whim one autumn evening when I had too many in the crisper drawer and no solid dinner plan. The kitchen filled with an earthy sweetness I hadn't expected, and I remembered a salad I'd had at a bistro years before. I tossed the warm beets with peppery arugula, some crumbled goat cheese, and whatever nuts I had on hand. That improvised plate became one of my most requested dishes.

I brought this salad to a potluck once, worried it might seem too fancy or health-focused for the crowd. Within ten minutes, the bowl was empty and three people asked for the recipe. One friend admitted she'd always hated beets until that night. There's something about roasting them that softens their earthy edge and brings out a natural caramel note that wins people over.

Ingredients

• 3 medium beets, trimmed and scrubbed: Choose firm beets with smooth skin; roasting concentrates their sweetness and makes peeling effortless once they cool.
• 5 oz baby arugula: The peppery bite balances the sweet beets perfectly, though spinach works if arugula feels too sharp for your taste.
• 4 oz creamy goat cheese, crumbled: Look for a soft, spreadable variety that crumbles easily and melts slightly against warm beets.
• 1/2 cup walnuts, roughly chopped: Toasting them transforms the flavor entirely, adding a nutty warmth that raw walnuts just can't match.
• 3 tbsp extra-virgin olive oil: Use a fruity, good-quality oil since it's the base of your dressing and really shines through.
• 1 tbsp balsamic vinegar: A decent balsamic adds tangy depth; no need for the aged stuff, but avoid anything too harsh.
• 1 tsp Dijon mustard: This helps emulsify the dressing and adds a subtle sharpness that ties everything together.
• 1 tsp honey: Just enough to round out the acidity and echo the natural sweetness of the beets.
• Salt and freshly ground black pepper: Season generously; beets need a good amount of salt to really pop.
• 1 tbsp fresh chives or parsley (optional): A handful of chopped herbs at the end adds a bright, fresh note that feels like a finishing touch.

Instructions

Roast the Beets:

Preheat your oven to 400°F and wrap each scrubbed beet snugly in aluminum foil. Roast them on a baking sheet for 40 to 50 minutes until a fork slides in easily, then let them cool just enough to handle before peeling and cutting into wedges or cubes.

Toast the Walnuts:

While the beets roast, heat a dry skillet over medium heat and add the chopped walnuts. Stir them frequently for 3 to 5 minutes until they smell nutty and toasty, then slide them onto a plate to cool so they don't keep cooking in the hot pan.

Make the Dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and a generous pinch of salt and pepper. Keep whisking until the dressing looks smooth and emulsified, not separated.

Assemble the Salad:

Spread the arugula across a large salad bowl and scatter the roasted beet pieces, crumbled goat cheese, and toasted walnuts over the top. Drizzle the dressing evenly, then toss everything gently with your hands or tongs so the cheese doesn't turn to mush.

Garnish and Serve:

Finish with a sprinkle of chopped chives or parsley if you have them, and serve right away while the beets are still slightly warm. The contrast between warm beets and cool greens is part of the magic.

Save

My neighbor once told me this salad reminded her of a trip she took to Provence, even though it's not remotely French. Sometimes a dish just captures a feeling: bright, simple, and generous. We sat on her porch with second helpings, talking until the sun went down, and I realized food doesn't need a passport to take you somewhere.

Make-Ahead Magic

Roast the beets up to two days in advance and store them in an airtight container in the fridge. When you're ready to serve, let them come to room temperature or warm them gently in the oven for a few minutes. Toast the walnuts ahead too and keep them in a jar; they'll stay crisp for at least a week. Mix the dressing in the morning and give it a quick shake before drizzling, then all you have to do is toss everything together.

Flavor Twists

I've added orange segments when citrus season hits, and the sweetness plays beautifully with the beets. Sliced apples or pears bring a crisp, juicy contrast that feels very fall. If you want more heft, toss in some cooked quinoa or farro to turn it into a full meal. A handful of dried cranberries or pomegranate seeds adds little bursts of tartness that surprise your palate with every bite.

Serving Suggestions

This salad shines as a starter before roasted chicken or grilled fish, but it's substantial enough to be lunch on its own with a slice of crusty bread. I've served it alongside roasted lamb for holidays and at casual Sunday suppers with nothing more than a baguette and butter. It pairs well with a light Pinot Noir if you're drinking red, or a crisp Sauvignon Blanc if white wine is more your speed.

• Add a soft-boiled egg on top for extra richness and protein.
• Swap goat cheese for feta or blue cheese if you want a sharper, saltier bite.
• Drizzle with a balsamic reduction instead of the vinaigrette for a sweeter, more intense finish.

Save

This salad has a way of making any meal feel a little more special without asking much of you. Keep the ingredients simple, let the roasting do the work, and you'll have something that looks and tastes like you spent all afternoon in the kitchen.

Recipe FAQ

→ Can I prepare this salad in advance?

Yes, you can roast the beets and toast the walnuts ahead of time. Store them separately in the refrigerator. Prepare the dressing a few hours before serving. Toss everything together just before eating to keep the arugula fresh and crisp.

→ What can I substitute for goat cheese?

Feta cheese, ricotta salata, or crumbled blue cheese work beautifully. For a dairy-free option, try cashew cream or chickpea-based cheese alternatives that provide similar creaminess and tanginess.

→ How do I know when beets are properly roasted?

The beets are done when they're fork-tender and a knife slides through easily. The skin should slip off with gentle rubbing once cooled. Don't skip the cooling step as it makes peeling much simpler.

→ Can I make this salad gluten-free?

This salad is naturally gluten-free as written. Just verify that your Dijon mustard and other condiments are certified gluten-free, as some brands may contain hidden gluten or cross-contamination risks.

→ What wine pairs best with this dish?

Light and crisp wines work wonderfully. Try Sauvignon Blanc for its herbaceous qualities or Pinot Noir for a delicate red option. The acidity in these wines complements the balsamic vinegar and earthy beets perfectly.

→ How should I store leftovers?

Store the dressed salad in an airtight container for up to 24 hours in the refrigerator. The arugula may wilt slightly, but the flavors develop nicely. Keep dressing separate if storing components individually for up to 3 days.