Roasted Beet Goat Cheese Salad (Printable version)

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

# 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

# Step-by-step guide:

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 let 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 Advice:

01 -
  • The beets turn sweet and tender in the oven, nothing like the pickled kind you avoid at salad bars.
  • Goat cheese adds a creamy tang that balances the earthiness without feeling heavy.
  • Toasted walnuts bring a buttery crunch that makes every bite feel complete.
  • It looks stunning on the plate, like you put in way more effort than you actually did.
02 -
  • Let the beets cool for at least ten minutes before peeling or you'll burn your fingers and the skins won't slip off easily.
  • Dress the salad right before serving or the arugula wilts and loses its bite.
  • If your dressing separates, just whisk it again for a few seconds and it comes back together.
03 -
  • Wear gloves or rub your hands with lemon juice after handling beets to avoid staining your fingers for days.
  • Use a sharp vegetable peeler on cooled beets and the skins practically fall off without any scrubbing.
  • Taste your goat cheese before buying; some brands are mild and creamy, others are sharp and crumbly, both work but give different results.
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