Roasted Beet Goat Cheese Salad (Print View)

Sweet roasted beets, tangy goat cheese, toasted walnuts, and fresh arugula tossed in a bright 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 Prepare:

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 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 and serve immediately.

# Expert Advice:

01 -
  • The sweetness of roasted beets plays beautifully against tangy goat cheese in a way that feels indulgent but light.
  • It comes together with simple ingredients but looks like you spent all afternoon fussing over it.
  • The toasted walnuts add a earthy crunch that makes every bite feel complete.
  • It works as a stunning starter or a full meal when you want something nourishing without heaviness.
02 -
  • Let the beets cool for at least 10 minutes before peeling or you'll burn your fingers, I learned this the hard way with stained, sore hands.
  • Don't overdress the salad, start with half the dressing and add more as needed because soggy arugula loses all its peppery charm.
  • If you're making this ahead, keep the components separate and assemble just before serving so everything stays crisp and fresh.
03 -
  • Roast extra beets and store them in the fridge so you can throw this salad together on busy weeknights without any extra effort.
  • Use a mandoline to slice raw beets paper-thin if you want a more delicate, raw version of this salad with a completely different texture.
  • Warm the goat cheese slightly before crumbling so it melts just a bit when it hits the warm beets, creating pockets of creamy richness.
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