Roasted 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
Scale
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
