Roasted Beet Goat Cheese Salad (Printer-Friendly)

Sweet roasted beets, creamy goat cheese, and toasted walnuts tossed with peppery arugula in a bright balsamic dressing.

# What You 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

# Steps:

01 - Preheat oven to 400°F. Wrap beets individually in aluminum foil and roast on a baking sheet for 40-50 minutes, or until fork-tender. Let cool slightly, then peel and cut into wedges or cubes.
02 - Meanwhile, toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside 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 Suggestions:

01 -
  • The beets roast themselves in the oven while you do literally anything else, no babysitting required.
  • Every bite balances sweet, tangy, peppery, and creamy in a way that feels restaurant fancy but costs about eight dollars to make.
  • It is naturally gluten-free and vegetarian, so it works for almost any table without making anyone feel like they are eating the compromise dish.
  • Leftovers actually taste better the next day once the flavors meld together in the fridge.
02 -
  • Wear gloves when peeling the beets or accept that your hands will look like you committed a minor crime for the next 48 hours, no amount of scrubbing helps.
  • Let the beets cool for at least 10 minutes before peeling or you will burn your fingertips, but do not let them sit too long or the skins stick and become a nightmare to remove.
  • Do not overdress the salad or it will wilt into a soggy mess, start with half the dressing and add more only if it needs it.
  • If you are meal prepping, store the components separately and assemble right before eating so the arugula stays perky and the goat cheese does not dissolve into the dressing.
03 -
  • Roast extra beets and keep them in the fridge so you can make this salad on a whim without waiting an hour for them to cook.
  • If your goat cheese is too crumbly, microwave it for 10 seconds to soften it just enough to break apart without turning into a melted blob.
  • Toss the arugula with a tiny pinch of salt before adding anything else, it wakes up the greens and makes them taste more alive.
  • Use a vegetable peeler to shave thin ribbons of Parmesan over the top for an extra layer of richness that surprises people in the best way.
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