Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets paired with creamy goat cheese, toasted walnuts, and peppery arugula in a balanced balsamic dressing.

# What you'll 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

# Method:

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 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 earthy sweetness of roasted beets plays beautifully against tangy goat cheese in a way that feels fancy but requires almost no effort.
  • It looks like you spent hours composing it, but most of the work is just waiting for the oven to do its thing.
  • The crunch of toasted walnuts adds texture that keeps every bite interesting.
  • You can make the beets ahead and assemble this in minutes when guests arrive.
02 -
  • Don't skip wrapping the beets in foil, or they'll dry out and lose their sweetness.
  • Let the beets cool slightly before peeling, the skins will slip off easily under running water.
  • Toast the walnuts just until fragrant, they go from perfect to burnt in seconds.
  • Dress the salad right before serving so the arugula doesn't wilt.
03 -
  • Roast extra beets and keep them in the fridge, they're great on grain bowls, sandwiches, or eaten cold as a snack.
  • If you're nervous about staining your hands, wear gloves when peeling the beets or rub them under cold water.
  • Make the dressing in a jar with a lid so you can shake it instead of whisking, it emulsifies faster and you can store any leftovers right in the jar.
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