Roasted Beet Goat Cheese Salad (Printer-friendly)

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

# 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

# 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 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 - Serve immediately while the salad is fresh and the beets are still warm.

# Expert Advice:

01 -
  • The roasted beets become naturally sweet and tender without any fuss, just wrap them in foil and forget about them for forty minutes.
  • Every bite gives you contrasting textures, from creamy cheese to crunchy walnuts to crisp greens, so your fork never gets bored.
  • It looks like something from a fancy restaurant but uses humble ingredients you can find anywhere.
  • The balsamic vinaigrette comes together in one bowl with no blender required, and it tastes better than anything from a bottle.
02 -
  • Don't skip wrapping the beets in foil because it traps the steam and makes them tender without drying out, plus it keeps your baking sheet clean.
  • Let the beets cool for at least five minutes before peeling them, or you'll burn your fingers and curse my name.
  • Toast the walnuts separately and don't walk away from the stove because they burn faster than you think and bitter walnuts will ruin the whole dish.
  • Dress the salad right before serving or the arugula will wilt and turn sad, and nobody wants a sad salad.
03 -
  • Wear gloves or rub your hands with a little oil before peeling beets if you don't want magenta-stained fingers for the next two days.
  • Use a mix of red and golden beets if you can find them, because the color contrast on the plate is stunning and the flavors are nearly identical.
  • Warm beets on cool greens is the secret to making this salad feel special, so don't let the beets cool completely before assembling.
  • Crumble the goat cheese with your fingers instead of a knife because the irregular pieces look more rustic and melt into the salad better.
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