Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets paired with creamy goat cheese, toasted walnuts, and peppery arugula in a zesty 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

# How-To Steps:

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 dressing over the salad and toss gently to combine. Garnish with fresh herbs if desired and serve immediately.

# Expert Suggestions:

01 -
  • The beets turn incredibly sweet and tender in the oven, almost like candy but still wholesome.
  • Creamy goat cheese cuts through the earthiness in a way that feels balanced and bright.
  • It looks impressive enough for company but comes together with ingredients you can find anywhere.
  • The toasted walnuts add a nutty crunch that makes every bite feel complete.
02 -
  • Don't skip wrapping the beets in foil, it steams them as they roast and keeps them from drying out.
  • 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, not with oil, so they get evenly golden and don't turn greasy.
  • Whisk the dressing until it thickens slightly, that means the oil and vinegar have truly come together.
03 -
  • Roast extra beets and keep them in the fridge, they're great on grain bowls and sandwiches all week long.
  • If your goat cheese is too firm to crumble, pop it in the freezer for 10 minutes and it'll break apart more easily.
  • Taste a walnut before toasting the whole batch, if it tastes stale or bitter, grab a fresh bag because toasting won't fix that.
  • Make a double batch of the dressing and store it in a jar, it's perfect on any green salad and lasts about a week in the fridge.
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