This Roasted Beet Salad with Creamy Goat Cheese is vibrant, flavorful, and effortlessly elegant. Earthy roasted beets pair perfectly with tangy goat cheese, crisp mixed greens, toasted walnuts or pecans, and a drizzle of sweet-tart balsamic vinaigrette. It’s a gorgeous salad for any occasion—whether you’re serving it as a refreshing appetizer, a light vegetarian lunch, or a stunning side dish. Naturally gluten-free and packed with antioxidants, it’s as healthy as it is delicious.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 45 minutes
Why You’ll Love This
✔ Stunning presentation (pink + white + green)
✔ Make-ahead friendly (roast beets up to 3 days prior)
✔ Balanced flavors: earthy, creamy, tangy & crunchy
Ingredients:
- For the Beets:
- 4 medium beets (various colors, if available), scrubbed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- For the Salad:
- 5 ounces of baby arugula
- 4 ounces fresh goat cheese, crumbled
- ½ cup walnuts, toasted
- Optional: ¼ cup thinly sliced red onion
- For the Balsamic Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove of garlic, minced
- Salt and freshly ground black pepper to taste
Equipment:
- Baking sheet
- Aluminum foil
- Large bowl
- Small bowl or jar for dressing
Instructions:
Step 1: Roast the Beets
- Preheat oven to 400°F (200°C). Wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet. Roast for 45-60 minutes, or until the beets are easily pierced with a fork.
Step 2: Cool and Peel the Beets
- Once the beets are cool enough to handle, unwrap them. The skins should slip off easily. You can use your hands (wear gloves to avoid staining) or a small knife to peel them.
Step 3: Slice the Beets
- Slice the peeled beets into wedges or rounds, depending on your preference.
Step 4: Make the Balsamic Vinaigrette
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Step 5: Assemble the Salad
- In a large bowl, combine the baby arugula, sliced roasted beets, crumbled goat cheese, and toasted walnuts (and red onion, if using).
Step 6: Dress and Serve
- Drizzle the balsamic vinaigrette over the salad. Gently toss everything together until the greens are lightly coated. Serve immediately.
Nutrition Facts
- Calories 280
- Protein 7g
- Fiber 4g
- Vitamin A 120% DV
- (With goat cheese and pecans)
Pro Tips
✅ No-roast shortcut: Use pre-cooked vacuum-sealed beets
✅ Vegan version: Swap goat cheese for cashew cream + lemon
✅ Extra elegance: Pipe goat cheese with a star tip
Serving Suggestions
- Starter: Pair with crusty bread
- Main: Add grilled protein
- Brunch: Top with a poached egg
Enjoy your delicious Roasted Beet and Goat Cheese Salad!
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