Roasted Beet Goat Cheese Salad (Printer-Friendly)

Sweet roasted beets with tangy goat cheese, toasted walnuts, and fresh 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

# Method:

01 - Preheat oven to 400°F. Wrap beets individually in aluminum foil and roast on a baking sheet for 40-50 minutes until fork-tender. Cool slightly, then peel and cut into wedges or cubes.
02 - Toast walnuts in a dry skillet over medium heat for 3-5 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 vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs if desired.
06 - Serve immediately while ingredients are at optimal temperature.

# Expert Suggestions:

01 -
  • The colors alone make you feel like you accomplished something special, even on a tired Wednesday.
  • Every bite has texture: creamy cheese, crunchy walnuts, tender beets, peppery greens.
  • It tastes fancy but uses pantry staples you probably already have.
  • Leftovers actually hold up well for lunch the next day if you keep the dressing separate.
02 -
  • Don't skip wrapping the beets in foil, it steams them as they roast and makes peeling effortless.
  • Let the beets cool for at least 10 minutes before peeling or you'll burn your fingers and the skins won't slip off easily.
  • Toast walnuts in a dry pan without oil, they release their own natural oils and anything extra makes them greasy.
  • Add the dressing right before serving or the arugula will wilt into a sad, soggy pile.
03 -
  • Wear an apron or old shirt when handling roasted beets, they stain everything they touch including cutting boards and wooden spoons.
  • Whisk the dressing again right before drizzling because it can separate while it sits.
  • If your goat cheese is too firm to crumble, pop it in the freezer for 10 minutes and it'll break apart cleanly.
  • Roast extra beets and keep them in the fridge, they're great for quick salads, sandwiches, or snacking all week.
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