There’s a reason roasted beet and goat cheese salad shows up on so many dinner tables this time of year — the combination just works. Roasting turns beets sweet and tender in a way boiling never quite manages, and that earthy sweetness is the perfect match for something tangy and creamy like goat cheese.
I make this on Sunday when I’ve got the oven on for something else anyway, then keep the roasted beets in the fridge for quick assembly through the week. Toss in a handful of toasted walnuts for crunch and a simple balsamic dressing, and you’ve got a side dish good enough to serve guests but easy enough for a Tuesday.
Ingredients
- 4 medium beets (about 1 1/2 pounds total), scrubbed and trimmed
- 3 tbsp olive oil, divided
- 1/2 tsp kosher salt, divided
- 1/4 tsp freshly ground black pepper
- 1/2 cup walnuts, roughly chopped
- 4 oz goat cheese, crumbled
- 5 oz baby arugula
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 small shallot, very thinly sliced
Instructions
- Preheat the oven to 400°F. Rub each beet with a little of the olive oil, wrap individually in foil, and set them on a baking sheet.
- Roast the beets for 45 to 60 minutes, until a knife slides in easily to the center. Larger beets will take longer, so start checking at 45 minutes.
- Let the beets cool until you can handle them, then rub the skins off with a paper towel — they should slip right off. Cut into wedges.
- While the beets roast, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Pour onto a plate to cool so they don’t keep cooking.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard, the remaining salt, and the pepper until smooth.
- Put the arugula in a large bowl and toss with about half the dressing, just enough to lightly coat the leaves.
- Spread the dressed arugula on a platter or in a shallow bowl. Arrange the beet wedges over the top, then scatter with crumbled goat cheese, toasted walnuts, and shaved shallot.
- Drizzle the remaining dressing over the salad and serve right away, while the beets are still warm and the greens are crisp.
Tips
- Roast the beets up to 3 days ahead and keep them peeled and refrigerated in an airtight container — this makes weeknight assembly take about 5 minutes.
- Wear kitchen gloves or use a paper towel when peeling beets if you don’t want stained fingers, especially with red beets.
- Golden beets work beautifully here and won’t bleed color into the cheese and greens, which is nice if you’re serving this at a dinner party.
- Swap the goat cheese for feta or blue cheese if you want a sharper, saltier flavor, and swap walnuts for pecans or pistachios for a different crunch.
- Keep the dressing separate from the greens until just before serving if you’re making this ahead — dressed arugula wilts fast.
Nutrition (per serving, estimated)
- Calories: 230 kcal
- Protein: 7 g
- Carbs: 15 g
- Fat: 17 g
Prep: 15 min · Cook: 50 min · Serves: 4