Roasted Beet Goat Cheese Salad (Printable Version)

Sweet roasted beets, tangy goat cheese, toasted walnuts, and peppery arugula dressed in a bright balsamic vinaigrette.

# What You'll Need:

→ Vegetables

01 - 3 medium beets, trimmed and scrubbed
02 - 5 oz baby arugula

→ Cheese & Nuts

03 - 4 oz creamy goat cheese, crumbled
04 - 1/2 cup walnuts, roughly chopped

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 1 tablespoon fresh chives or parsley, finely chopped

# How to Make It:

01 - Preheat oven to 400°F. Wrap beets individually in aluminum foil and roast on a baking sheet for 40-50 minutes until fork-tender. Allow to cool slightly, then peel and cut into wedges or cubes.
02 - Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Place arugula in a large salad bowl. Top with roasted beet pieces, crumbled goat cheese, and toasted walnuts.
05 - Drizzle vinaigrette over the salad and toss gently to combine. Garnish with fresh herbs if desired and serve immediately.

# Expert Advice:

01 -
  • The roasted beets turn candy-sweet and their natural sugars caramelize into something you can't get from a jar.
  • Goat cheese and arugula create that perfect creamy-peppery contrast that makes every bite interesting.
  • It looks like you spent all day when really the oven does most of the work.
  • Leftovers actually taste better the next day once the flavors marry overnight in the fridge.
02 -
  • Wear an apron or old clothes when handling roasted beets because they will stain everything they touch, including your cutting board and your fingernails.
  • Don't toss the salad until right before serving or the arugula will wilt and the whole thing will turn into a soggy mess.
  • If your beets are wildly different sizes, pull the smaller ones out of the oven earlier so they don't turn to mush while the big ones finish cooking.
03 -
  • Roast extra beets whenever you have the oven on for something else and keep them in the fridge so you can throw this salad together in five minutes on a weeknight.
  • If you really hate dealing with beet stains, wear disposable gloves when peeling and cutting them, or just embrace the temporary pink fingers as a badge of honor.
  • Make the dressing in a jar with a lid so you can just shake it instead of whisking, and store any leftover dressing in that same jar for up to a week.
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