Roasted Beet & Goat Cheese Salad Recipe

Introduction

This roasted beet and goat cheese salad is a vibrant, flavorful dish that combines earthy beets with creamy goat cheese and peppery arugula. It’s perfect as a light lunch or a stunning side salad for any meal.

Ingredients

• 6 medium beets, scrubbed
• 6 cups arugula
• 1 avocado, sliced
• 4 oz. goat cheese, crumbled
• 1/2 cup chopped toasted walnuts
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp. maple syrup
• 2 tsp. Dijon mustard
• Kosher salt
• Freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 400°F. Wrap each beet in foil, leaving some water on the surface to help speed cooking, and place them on a baking sheet. Roast until tender and easily pierced with a knife or fork, about 1 hour. Let the beets cool enough to handle, then peel and cut them into thin wedges.
2. Step 2: Meanwhile, prepare the vinaigrette. In a jar, combine olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Shake vigorously until fully blended. Season with kosher salt and freshly ground black pepper to taste. Alternatively, whisk the vinegar, mustard, maple syrup, salt, and pepper together in a bowl, then slowly drizzle in the olive oil while whisking.
3. Step 3: Place the arugula in a large serving bowl and lightly toss it with some vinaigrette. Top with the roasted beets, sliced avocado, crumbled goat cheese, and toasted walnuts. Gently toss the salad and add more vinaigrette if needed before serving.

Tips & Variations

• Toast the walnuts lightly in a dry pan to enhance their flavor and crunch.
• Substitute arugula with baby spinach or mixed greens if preferred.
• For a sweeter note, add a handful of dried cranberries or fresh orange segments.
• If beets are not in season, you can use roasted golden beets for a milder, slightly sweeter taste.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Prepare the vinaigrette in advance and keep it chilled. Combine the salad just before serving to keep the avocado fresh and avoid wilting the greens. Leftover salad is best enjoyed fresh but can be gently reheated if desired after removing the avocado.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beets in advance?

Yes, you can roast and peel the beets up to two days ahead. Store them in an airtight container in the refrigerator until ready to use.

What can I use instead of goat cheese?

If you prefer, substitute goat cheese with feta or blue cheese for a different but equally delicious flavor.

Roasted Beet & Goat Cheese Salad Recipe

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★★★★★

5 from 137 reviews

This Roasted Beet & Goat Cheese Salad is a vibrant and flavorful dish featuring tender roasted beets, creamy goat cheese, fresh arugula, ripe avocado, and crunchy toasted walnuts. Dressed with a tangy maple-Dijon balsamic vinaigrette, it’s a perfect blend of sweet, savory, and nutty flavors that make for a delightful appetizer or light meal.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 6 medium beets, scrubbed
• 6 cups arugula
• 1 avocado, sliced
• 4 oz. goat cheese, crumbled
• 1/2 cup chopped toasted walnuts

Vinaigrette

• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp. maple syrup
• 2 tsp. Dijon mustard
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Roast the Beets: Preheat your oven to 400°F (200°C). Scrub the beets well and leave some water clinging to them to speed cooking. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast the beets for about 1 hour, or until they are tender and a knife or fork can easily be inserted.
2. Prepare the Vinaigrette: While the beets roast, make the dressing. In a jar, combine the extra-virgin olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Shake well until fully combined. Season with kosher salt and freshly ground black pepper to taste. Alternatively, whisk the vinegar, Dijon, maple syrup, salt, and pepper in a bowl, then slowly drizzle in the oil while whisking to emulsify.
3. Peel and Slice the Beets: When the beets are cool enough to handle, unwrap them and peel off the skins. Cut the peeled beets into thin wedges.
4. Assemble the Salad: Place the arugula in a large serving bowl and lightly dress it with some of the vinaigrette. Top the greens with the roasted beet wedges, sliced avocado, crumbled goat cheese, and chopped toasted walnuts.
5. Toss and Serve: Gently toss the salad to combine all ingredients, adding more vinaigrette if needed to achieve desired flavor and moisture. Serve immediately.

Notes

• Beets can vary in size; adjust roasting time accordingly to ensure tenderness.
• To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until fragrant.
• This salad is best served fresh but can be prepared a few hours ahead. Keep the vinaigrette separate until ready to toss to maintain freshness.
• For a nuttier flavor, substitute toasted pecans for walnuts.
• To peel beets more easily, use gloves to prevent staining your hands.

Keywords: roasted beet salad, goat cheese salad, arugula salad, healthy salad, vegetarian salad, fall salad, walnut salad