Roasted Beet & Goat Cheese Salad Recipe
Introduction
This Roasted Beet & Goat Cheese Salad is a vibrant and flavorful dish that combines earthy roasted beets with creamy goat cheese, peppery arugula, and crunchy toasted walnuts. Perfect for a light lunch or a stunning side, it’s easy to prepare and full of delicious contrasts.
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 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- Kosher salt
- Freshly ground black pepper
Instructions
- Step 1: Preheat the oven to 400°F. Wrap each scrubbed beet in foil, leaving some water on them to help speed cooking. Place on a baking sheet and roast until tender, about 1 hour, or until a knife inserts easily. Let cool enough to handle, then peel and cut into thin wedges.
- Step 2: Prepare the vinaigrette by shaking together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a jar until fully combined. Season with salt and pepper to taste. Alternatively, whisk vinegar, Dijon, maple syrup, salt, and pepper in a bowl, then slowly drizzle in olive oil while whisking.
- Step 3: Place the arugula in a large serving bowl and lightly toss with some vinaigrette. Top with roasted beets, sliced avocado, crumbled goat cheese, and toasted walnuts. Gently toss and add more vinaigrette if needed before serving.
Tips & Variations
- To speed roasting, cut larger beets in half before wrapping in foil.
- Substitute walnuts with pecans or pistachios for a different crunch and flavor.
- Add fresh herbs like thyme or mint to brighten the salad.
- For a vegan version, swap goat cheese with a plant-based cheese or omit it.
Storage
Store leftover salad components separately to keep the arugula fresh. Roasted beets can be refrigerated in an airtight container for up to 4 days. Vinaigrette keeps well for up to a week. Assemble just before serving to maintain texture and flavor. Reheat beets gently if desired, but avoid heating the full salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I roast the beets ahead of time?
Yes, roasting beets a day or two in advance saves time. Store peeled, roasted beets in an airtight container in the refrigerator until ready to use.
What can I use instead of arugula?
You can substitute arugula with spinach, mixed baby greens, or kale for a similar fresh, leafy base with varying flavors.
PrintRoasted Beet & Goat Cheese Salad Recipe
A vibrant and flavorful Roasted Beet & Goat Cheese Salad featuring tender oven-roasted beets, peppery arugula, creamy avocado, tangy goat cheese, and crunchy toasted walnuts, all dressed in a sweet and tangy balsamic vinaigrette enhanced with maple syrup and Dijon mustard. Perfect for a nutritious and elegant starter 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
Vegetables & Greens
- 6 medium beets, scrubbed
- 6 cups arugula
- 1 avocado, sliced
Dairy & Nuts
- 4 oz. goat cheese, crumbled
- 1/2 cup chopped toasted walnuts
Dressing
- 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
- Preheat and roast beets: Preheat your oven to 400°F (200°C). Leave some water clinging to the scrubbed beets to help speed cooking, then individually wrap each beet in foil. Place the wrapped beets on a baking sheet and roast for about 1 hour, or until tender when pierced with a knife or fork. Allow the beets to cool enough to handle before peeling the skins off and slicing them into thin wedges.
- Prepare the vinaigrette: While the beets roast, combine the extra-virgin olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a jar with a tight-fitting lid. Shake vigorously until fully emulsified and seasoned to taste with kosher salt and freshly ground black pepper. Alternatively, whisk together the vinegar, Dijon, syrup, salt, and pepper in a bowl, then slowly drizzle in the olive oil while whisking to combine.
- Assemble the salad: Place the arugula in a large serving bowl and lightly dress it with the vinaigrette, tossing gently to coat. Layer the roasted beet wedges, sliced avocado, crumbled goat cheese, and chopped toasted walnuts on top of the dressed arugula. Toss everything gently to combine, adding more vinaigrette if needed to taste.
Notes
- Beets can be roasted in advance and kept refrigerated for up to 3 days to save time.
- For extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Adjust the sweetness of the vinaigrette by varying the amount of maple syrup based on your preference.
- Peeling beets is easiest after roasting when the skins slip off easily with your hands or a paper towel.
- This salad is delicious served chilled or at room temperature.
Keywords: Roasted beet salad, goat cheese salad, arugula salad, autumn salad, healthy salad, vegetarian salad, balsamic vinaigrette
