Roasted Beet Salad and Goat Cheese Salad
Our roasted beet and goat cheese salad combines sweet roasted beets, creamy cheese, fresh greens, and a tangy vinaigrette for a simple yet elegant dish.
Equipment
- baking sheet
- Mandolin (optional)
- Medium mixing bowl
Ingredients
Ingredients:
- 1 ½ pounds beets about 2 bunches of medium sized beets
- 5 cups arugula washed
- 4 ounces goat cheese crumbled
- ¼ cup toasted walnuts roughly chopped
- ¼ cup roasted pistachios roughly chopped
- 8 tbs champagne vinaigrette divided
Instructions
Instructions:
- Place the beets on a tin foil-lined baking sheet. Drizzle generously with olive oil.
- Wrap the beets in the tinfoil, making a packet.
- Roast the beets until they are fork-tender, about 40–60 minutes depending on size.
- Remove the beets from the oven and let them cool just enough to handle. Gently rub or peel off the skins; they should slide off easily. I suggest using gloves and lining any surfaces with butcher paper to protect from staining.
- Slice the beets evenly into wedges or rounds. You can use a mandolin here, but use it CAREFULLY.
- Transfer the beets to a bowl. While still slightly warm, add 3 tbs of champagne vinaigrette to the bowl.
- Mix and let the beets marinate to absorb the flavor (about 15 minutes, or up to 1 hour).
- Arrange a bed of fresh arugula on a serving platter or bowl and Spoon the marinated beets over the arugula, letting some of that vinaigrette come along with them. Add crumbles of goat cheese, followed by chopped toasted walnuts and a sprinkle of crushed pistachios for texture and contrast. Finish with a light drizzle of remaining champagne vinaigrette and serve immediately.
Notes
Ingredient Substitutions
- Goat cheese → Feta (saltier, firmer) or burrata (richer, softer).
- Red Beets → Golden beets for a milder, less earthy flavor.
- Arugula → Mixed Greens or baby spinach (milder).
- Nuts → Pecans, sliced almonds, or toasted pine nuts.
- Vinaigrette → Balsamic, citrus, red wine, or honey mustard.
Recipe Variations
- Warm Beet Salad: Serve the beets slightly warm so the goat cheese softens on contact, making it more of a composed dish than a cold salad.
- Citrus Upgrade: Add orange or grapefruit segments to brighten everything up and cut through the richness.
- Grain Bowl Version: Toss in farro or quinoa to turn this into a more filling meal.
- Protein Boost: Add grilled chicken or seared salmon to make it an entrée salad.
- Roasted Beet Trio: Use red, golden, and candy stripe beets for visual appeal and subtle flavor differences.
- Roast beets, wrapped in foil or covered, to keep them from drying out.
- Let the beets cool slightly before peeling; the skins will slide right off.
- Season every layer lightly (beets, greens, dressing), not just the final dish.
- Crumble goat cheese instead of slicing for better distribution.
- Dress the greens lightly, don't drown them.
- Serve as a starter for a steak or roasted chicken dinner.
- Plate individually for a more refined presentation.
- Pair with crusty bread and a glass of white wine for a light meal.
- Add grilled chicken or salmon to make it a main course.
How to Store and Reheat Store the salad components separately for best freshness. Keep roasted beets in an airtight container for up to 4 days without any toppings. Assemble the salad just before serving to prevent sogginess. Recipe FAQs Do I have to roast the beets? Roasting enhances sweetness, but you can boil or steam them instead. Can I make this salad ahead of time? Prep ingredients ahead, but assemble just before serving Do I have to peel the beets? Yes, you do, but after roasting, it’s easy. The skins slide right off. Can I use store-bought beets? You can, but you’ll lose depth of flavor. Freshly roasted is always better.
Nutrition
Calories: 259kcalCarbohydrates: 14gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 9mgSodium: 163mgPotassium: 511mgFiber: 4gSugar: 9gVitamin A: 650IUVitamin C: 8mgCalcium: 81mgIron: 2mg
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