Roasted Beet & Goat Cheese Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
