Roasted Beet Goat Cheese Salad (Printable)

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

# Components:

→ 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 to 50 minutes, or 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 vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs if desired.
06 - Transfer to serving plates and serve immediately.

# Expert Advice:

01 -
  • The beets get candy-sweet in the oven, no boiling or messy peeling while they're hot.
  • It looks like you spent hours on it, but most of the time is just waiting for the oven to do its thing.
  • Every bite has crunch, creaminess, and a little tang all at once.
  • You can roast the beets a day ahead and just assemble when you're ready to eat.
02 -
  • Let the beets cool for at least five minutes before you try to peel them, or you'll burn your fingers and the skins won't slip off as easily.
  • Don't skip toasting the walnuts, the flavor difference is huge and it only takes a few minutes.
  • If you dress the salad too early, the acid in the vinegar will wilt the arugula and make it soggy, so wait until just before serving.
03 -
  • Wear an apron or an old shirt when you peel the beets, because the juice stains everything it touches, including your cutting board.
  • If your beets are different sizes, pull the smaller ones out of the oven earlier so they don't turn to mush while the big ones finish cooking.
  • Crumble the goat cheese with your fingers instead of a knife, it breaks into prettier, irregular chunks that look more rustic.
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