Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets, creamy goat cheese, and toasted walnuts tossed with peppery arugula in a 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 Steps:

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 and allow 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 vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs if desired and serve immediately.

# Expert Tips:

01 -
  • The beets turn jammy and sweet in the oven, transforming into something almost dessert-like against the tangy cheese.
  • It looks stunning on the table with those deep crimson tones and bright green leaves, like edible art.
  • You can prep the beets ahead and toss the salad together in minutes when company arrives.
  • The textures play off each other beautifully: creamy, crunchy, tender, and crisp all in one bite.
02 -
  • Don't skip wrapping the beets in foil; it traps steam and makes them incredibly tender while keeping your oven clean.
  • Let the beets cool for a few minutes before peeling; the skins will slip off easily under running water or with a paper towel.
  • Toast the walnuts just until fragrant, not dark; burnt nuts will add bitterness to an otherwise bright salad.
  • Dress the salad right before serving or the arugula will wilt and the colors will bleed together.
03 -
  • Wear gloves or rub your hands with a little oil before handling beets to avoid staining your fingers deep magenta.
  • If your beets are different sizes, pull the smaller ones out early so everything finishes evenly.
  • Crumble the goat cheese while it's cold; it's much easier to handle and won't turn into a sticky mess.
  • Taste the dressing before you pour it and adjust the honey or vinegar to match your mood; some days you want it sharper, some days sweeter.
Go Back