Salads and Vegetables
Roasted Beet Salad with Balsamic Vinaigrette and Goat Cheese
This vibrant salad balances the deep, earthy sweetness of oven-roasted beets with the sharp tang of whipped goat cheese and the crunch of toasted walnuts. It is a quintessential seasonal dish that celebrates root vegetables at their peak, finished with a bright citrus-balsamic glaze.
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 4
- Level
- Easy
- Per serving
- 340 kcal
Method
Preheat your oven to 400°F (200°C). Scrub the beets clean, trim the tops, and wrap each beet tightly in aluminum foil with a tiny drizzle of olive oil and a pinch of salt.
Place the wrapped beets on a baking sheet and roast for 45 to 60 minutes, or until a knife slides easily into the center. Once cooked, let them cool slightly, then rub the skins off using a paper towel. Slice into bite-sized wedges.
While the beets roast, place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently until fragrant and slightly darkened. Set aside to cool.
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, and Dijon mustard until emulsified.
For the goat cheese, you can crumble it directly or whip it with a teaspoon of milk for a creamier texture. For a dairy-free alternative, substitute the goat cheese with slices of ripe avocado or a dollop of cashew-based cream cheese.
To assemble, spread the whipped goat cheese on the base of a large platter. Layer the arugula, then the roasted beet wedges. Scatter the toasted walnuts over the top.
Drizzle the balsamic vinaigrette over the entire salad and finish with a crack of fresh black pepper.
Notes
Use a mix of red and golden beets for a more visually stunning platter.
Wear kitchen gloves when peeling red beets to prevent staining your hands.
Roast the beets a day in advance and store them in the fridge to save time on the day of serving.
If you prefer a grain-free crunch without nuts, toasted pumpkin seeds (pepitas) make an excellent substitute.
