Classic Roasted Beet and Goat Cheese Salad
This vibrant salad balances the earthy sweetness of tender roasted beets with the creamy tang of goat cheese and a bright balsamic glaze.
Ingredients
- •4 medium red beets, scrubbed and trimmed
- •4 cups baby arugula or mixed greens
- •1/2 cup crumbled goat cheese
- •1/3 cup toasted walnuts, roughly chopped
- •2 tablespoons extra virgin olive oil
- •1 tablespoon balsamic glaze
- •1 teaspoon Dijon mustard
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Wrap the scrubbed beets individually in aluminum foil and place them on a baking sheet.
- 2
Roast the beets for 45 to 60 minutes, or until a knife slides easily into the center. Let them cool slightly, then use a paper towel to rub off the skins.
- 3
Slice the peeled beets into bite-sized wedges or cubes.
- 4
In a small bowl, whisk together the olive oil, balsamic glaze, Dijon mustard, salt, and pepper to create the dressing.
- 5
In a large serving bowl, toss the arugula with half of the dressing.
- 6
Arrange the beet wedges over the greens, then sprinkle with the crumbled goat cheese and toasted walnuts.
- 7
Drizzle the remaining dressing over the top and serve immediately.
💡 Chef tips
- Wear food-safe gloves while peeling the beets to prevent staining your hands.
- You can roast the beets up to two days in advance and store them in the refrigerator to save time.
- If you prefer a different texture, swap the walnuts for toasted pecans or sunflower seeds.
✅ How it should turn out
The salad should look like a beautiful contrast of deep ruby beets against bright green leaves, smelling earthy and fresh with a perfect balance of sweet, tangy, and savory flavors.