Roasted Beet Goat Cheese Salad

I used to think beets came from a can until a neighbor handed me three dirt-covered globes from her garden. They sat on my counter for two days before I worked up the nerve to roast them. The kitchen smelled like earth and caramel, and when I peeled back the foil, my fingers stained magenta. I tossed them with peppery arugula and crumbled goat cheese, and suddenly I understood why people get excited about root vegetables.

I made this for a small dinner party once, and everyone went quiet when I brought it out. One friend said it tasted like fall and summer had a conversation. Another scraped her plate clean and asked if there was more in the kitchen. I realized then that salads don't have to be an afterthought.

Ingredients

• Beets: Medium-sized beets roast evenly and peel easily once cooled; scrub them well but don't worry about perfection.
• Baby arugula: Its peppery bite cuts through the sweetness of the beets and the richness of the cheese.
• Goat cheese: Look for a creamy, soft log that crumbles without turning to paste; tangy varieties work best here.
• Walnuts: Toasting them wakes up their flavor and adds a slight bitterness that complements the honey in the dressing.
• Extra-virgin olive oil: Use something fruity and smooth, not harsh or bitter, since it's the base of your dressing.
• Balsamic vinegar: A decent quality makes a difference; it should taste sweet and tart, not just sour.
• Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that ties everything together.
• Honey: Just a touch balances the acidity and brings out the natural sweetness of the beets.
• Fresh herbs: Chives or parsley add a bright, grassy note right before serving.

Instructions

Roast the beets:

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

Toast the walnuts:

Heat a dry skillet over medium and add the walnuts, stirring every minute or so until they smell nutty and warm. Pull them off the heat right away so they don't burn.

Make the dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon, honey, salt, and pepper until it looks smooth and creamy. Taste it and adjust if you want more tang or sweetness.

Assemble the salad:

Pile the arugula in a big bowl, then scatter the roasted beet pieces, goat cheese crumbles, and toasted walnuts on top. Drizzle the dressing over everything and toss gently so the greens get coated but the beets stay intact.

Garnish and serve:

Sprinkle fresh herbs over the top if you have them, then serve right away while the textures are still distinct.

Save

My sister, who claims she hates beets, ate two servings of this and didn't say a word until she was done. Then she looked up and said, okay, maybe I just hate canned beets. That moment felt like a small victory.

Storing and Making Ahead

You can roast the beets up to two days in advance and keep them in the fridge in a sealed container. The dressing also holds well for about three days if you shake it before using. I wouldn't assemble the whole salad ahead of time, though, because the arugula gets sad and soggy. Toast the walnuts the day of for the best crunch.

Serving Suggestions

This salad feels fancy enough for guests but easy enough for a weeknight. I like to serve it with crusty bread and a glass of something crisp, like Sauvignon Blanc. It also pairs beautifully with roasted chicken or grilled salmon if you want to make it a full meal. Once I added orange segments on top and it tasted like sunshine.

Swaps and Variations

If arugula feels too sharp, swap in baby spinach or a spring mix. You can use pecans or almonds instead of walnuts, and feta works if you can't find goat cheese. Some people add sliced apples or pears for extra sweetness, and I've seen versions with candied nuts that feel a little more indulgent.

• Try golden beets for a milder, slightly sweeter flavor and a prettier color contrast.
• Add a handful of dried cranberries or pomegranate seeds for little bursts of tartness.
• Drizzle with a balsamic reduction instead of vinaigrette if you want something richer and stickier.

Save

This salad taught me that vegetables can be the star, not just the side note. Every time I make it, someone asks for the recipe, and I love that.

Recipe Q&A

→ How do I know when roasted beets are done?

Beets are ready when a fork easily pierces the thickest part. At 400°F, this typically takes 40–50 minutes depending on size. Smaller beets may finish earlier, so check at the 35-minute mark.

→ Can I prepare this salad ahead of time?

Yes, roast the beets and toast the walnuts earlier in the day. Keep them separate from the greens and dressing. Assemble just before serving to maintain freshness and prevent the arugula from wilting.

→ What's the best way to toast walnuts?

Use a dry skillet over medium heat, stirring frequently for 3–5 minutes until fragrant. Watch carefully to avoid burning. They'll continue toasting slightly as they cool, so remove them when lightly golden.

→ How should I peel roasted beets?

Once cooled enough to handle, the papery skin slips off easily under cool running water using your fingers or a damp cloth. This method keeps your hands cleaner than peeling with a knife.

→ Can I make the dressing in advance?

Absolutely. The vinaigrette keeps for up to a week in an airtight jar. Shake well before using, as the oil and vinegar may separate. Allow it to come to room temperature before drizzling over the salad.

→ What greens work as substitutes for arugula?

Baby spinach, mixed greens, or spring lettuce all work well. Arugula's peppery bite is distinctive, but milder greens won't overpower the other flavors. Choose based on your preference and what's available.