Roasted Beet Goat Cheese Salad (Print Version)

Sweet roasted beets, creamy goat cheese, crunchy walnuts, and peppery arugula tossed in 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

# Directions:

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 and golden. Transfer to a plate to cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully 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 - Serve immediately while ingredients are at optimal temperature.

# Expert Advice:

01 -
  • It transforms humble beets into something that tastes like it came from a bistro, yet you can make it on a weeknight without breaking a sweat.
  • The contrast of temperatures and textures keeps every bite interesting, from creamy cheese to crunchy walnuts to peppery greens.
  • Leftovers actually hold up well, and the roasted beets can be prepped days ahead when you have time.
  • Its naturally gluten-free and vegetarian, so it fits easily into almost any dinner plan without special adjustments.
02 -
  • Don't skip wrapping the beets in foil, it traps the steam and makes them tender and easy to peel, plus it keeps your baking sheet clean.
  • Let the beets cool for at least 10 minutes before peeling, or you'll burn your fingers and the skins won't slip off as easily.
  • Toast the walnuts in a dry pan without oil, they release their own oils and anything extra makes them greasy instead of crisp.
  • Make the dressing right before serving so the mustard stays emulsified and the flavors are bright and punchy.
03 -
  • Roast your beets a day or two ahead and store them peeled and cubed in the fridge, it makes throwing this salad together on a busy night almost instant.
  • If you're nervous about beet stains, wear disposable gloves when you peel them, or rub your hands with lemon juice and salt afterward to lift the color.
  • Crumble the goat cheese while it's cold from the fridge, it breaks into clean pieces instead of turning into a sticky mess.
  • Toss the salad just before serving to keep the arugula crisp and the colors vibrant, nobody wants a soggy, purple salad sitting on the table.
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