Roasted Beet & Goat Cheese Arugula Salad

This Roasted Beet & Goat Cheese Arugula Salad is a vibrant celebration of fresh, wholesome ingredients that come together in perfect harmony. With peppery arugula, sweet and earthy roasted beets, creamy goat cheese, and crunchy toasted walnuts, every bite delivers a satisfying balance of flavors and textures. Whether you’re looking for a light lunch, a stunning side dish, or a fresh starter, this salad is a versatile choice that’s quick to prepare and easy to customize. The simple olive oil and balsamic dressing ties everything together with just the right amount of tang and richness. Let’s dive into what makes this salad a dependable favorite and how you can master it in your kitchen.

Why This Recipe Is Reliable

This Roasted Beet & Goat Cheese Arugula Salad stands out for several reasons. First, it uses minimal, fresh ingredients that are easy to find year-round. Roasting the beets brings out their natural sweetness and softens their texture, making them a perfect match for the peppery bite of arugula and the tangy creaminess of goat cheese. The walnuts add a toasty crunch that elevates the entire dish. The dressing is a simple yet classic combo of olive oil and balsamic vinegar, which complements the salad’s components without overpowering them.

The recipe is straightforward and forgiving, making it approachable for cooks of all skill levels. You can prepare the beets in advance and assemble the salad just before serving, which is perfect for busy weeknights or entertaining. Plus, this salad pairs beautifully with a variety of mains—try serving it alongside Maple Mustard Salmon With Roasted Root Veggies for an elegant meal.

What Goes Into Roasted Beet & Goat Cheese Arugula Salad

• 2 cups arugula – Fresh, peppery greens that provide a lively base for the salad.
• 2 medium beets – Roasted until tender and sliced, adding a vibrant color and natural sweetness.
• 1/2 cup goat cheese – Crumbled for creamy tang and richness.
• 1/4 cup walnuts – Toasted for crunch and a nutty depth.
• 2 tablespoons olive oil – The foundation of the dressing, smooth and fruity.
• 1 tablespoon balsamic vinegar – Adds a subtle acidity and sweetness to balance the salad.
• Salt and pepper – To taste, enhancing all the flavors.

Cook’s Kit

• Roasting pan or baking sheet: For roasting the beets evenly.
• Sharp knife: To slice beets and crumble goat cheese.
• Mixing bowl: To toss salad ingredients gently.
• Small bowl or jar: For whisking or shaking the dressing.
• Toaster or skillet: To toast the walnuts until fragrant.

Roasted Beet & Goat Cheese Arugula Salad, Made Easy

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until a fork slides in easily. Once cool enough to handle, peel the beets and slice them into thin rounds or wedges.

Step 2: Toast the Walnuts

While the beets roast, heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until they release their aroma and turn lightly golden, about 5 minutes. Set aside to cool.

Step 3: Make the Dressing

In a small bowl or jar, combine 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Season with a pinch of salt and freshly ground black pepper. Whisk or shake until well blended.

Step 4: Assemble the Salad

In a large bowl, place the arugula. Top with the sliced roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine, ensuring every bite is packed with flavor.

Step 5: Serve and Enjoy

Serve immediately as a side or light main. This salad pairs wonderfully with roasted dishes or grain bowls—try it alongside Roasted Beet Goat Cheese Grain Bowls for a hearty, wholesome meal.

Allergy-Friendly Swaps

• If you have a nut allergy, substitute walnuts with toasted pumpkin seeds or sunflower seeds for crunch.
• For a dairy-free option, replace goat cheese with a tangy vegan cheese or crumbled firm tofu seasoned with lemon juice and herbs.
• Use gluten-free balsamic vinegar if needed—most are naturally gluten-free but always check labels.
• Olive oil can be swapped with avocado oil or walnut oil for a different flavor profile.

Missteps & Fixes

• Beets not tender enough: If your beets are still tough after roasting, simply wrap them back up and roast for another 10-15 minutes until fork-tender.
• Salad tastes bland: Don’t be shy with salt and pepper. A little extra seasoning in the dressing can brighten the entire dish.
• Goat cheese too crumbly or dry: Use fresh goat cheese and crumble it gently by hand for the best texture.
• Walnuts burnt or bitter: Toast on medium heat and watch carefully, stirring often to prevent burning.

Best Ways to Store

This salad is best enjoyed fresh, but you can store leftovers carefully to maintain freshness. Keep the dressing separate until ready to serve to avoid wilting the arugula.

• Store roasted beets in an airtight container in the refrigerator for up to 4 days.
• Keep arugula in a paper towel-lined container to absorb moisture and stay crisp.
• Toasted walnuts can be kept in an airtight container at room temperature for up to a week.
• Combine all ingredients just before serving for the best flavor and texture.

Your Questions, Answered

Can I prepare the beets ahead of time?

Absolutely! Roasted beets keep well in the refrigerator for several days. You can roast them in advance, peel, slice, and store them to save time when assembling the salad later.

Is this salad suitable as a main dish?

While this salad works beautifully as a side or starter, you can easily make it a main by adding protein like grilled chicken, chickpeas, or pairing it with a grain bowl such as the Roasted Beet Goat Cheese Grain Bowls recipe for a more substantial meal.

What’s the best way to peel roasted beets?

Once the beets are cool enough to handle, the skin should easily rub off with your fingers or a paper towel. There’s no need for a peeler—this method helps preserve the beet’s shape and texture.

Can I use baby arugula instead of regular arugula?

Yes! Baby arugula is milder and more tender, which can add a subtle difference to the salad’s flavor and texture. Feel free to use whichever type you prefer or have on hand.

You Might Also Like

• Roasted Beet Goat Cheese Grain Bowls – A hearty twist on beets and goat cheese with wholesome grains.
• Maple Mustard Salmon With Roasted Root Veggies – A perfect pairing for your salad featuring rich salmon and seasonal veggies.
• Miso Roasted Kabocha With Scallion Lime Drizzle – Another roasted vegetable dish with bold flavors that complements this salad beautifully.

Before You Go

Before you dive into making this Roasted Beet & Goat Cheese Arugula Salad, gather your ingredients and tools for a smooth cooking experience. Don’t rush the roasting process — slow roasting the beets is key to unlocking their natural sweetness. Taste as you go with the dressing to adjust seasoning perfectly. Remember, the beauty of this salad lies in its simplicity and fresh flavors, so treat your ingredients with care and enjoy the process. Whether you’re meal prepping or cooking for company, this salad is sure to impress with its vibrant colors and delicious balance.

This Roasted Beet & Goat Cheese Arugula Salad is a timeless recipe that brings together simple ingredients into a dish that feels both elegant and wholesome. Its versatility allows you to customize and pair it with a multitude of meals, making it a staple to keep in your salad repertoire. Enjoy every bite and the delightful combination of flavors this salad offers!

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Roasted Beet & Goat Cheese Arugula Salad

This Roasted Beet & Goat Cheese Arugula Salad is fresh, vibrant, and packed with flavor! Sweet roasted beets, creamy goat cheese, and crunchy walnuts come together with peppery arugula.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups arugula fresh, peppery
• 2 medium beets roasted until tender, sliced
• 1/2 cup goat cheese crumbled
• 1/4 cup walnuts toasted
• 2 tablespoons olive oil for dressing
• 1 tablespoon balsamic vinegar for dressing
• salt and pepper to taste

Equipment

• Roasting pan or baking sheet
• Sharp Knife
• Mixing Bowl
• Small bowl or jar
• Toaster or Skillet

Method

 

1. Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until a fork slides in easily. Once cool enough to handle, peel the beets and slice them into thin rounds or wedges.
2. While the beets roast, heat a dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until they release their aroma and turn lightly golden, about 5 minutes. Set aside to cool.
3. In a small bowl or jar, combine 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Season with a pinch of salt and freshly ground black pepper. Whisk or shake until well blended.
4. In a large bowl, place the arugula. Top with the sliced roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine, ensuring every bite is packed with flavor.
5. Serve immediately as a side or light main. This salad pairs wonderfully with roasted dishes or grain bowls.

Notes

• Roast beets slowly for best sweetness and texture; if not tender, roast an additional 10-15 minutes.
• Keep dressing separate until serving to prevent arugula from wilting.
• Substitute walnuts with pumpkin or sunflower seeds for nut allergies.
• Use fresh goat cheese and crumble gently by hand for ideal texture.
• Store roasted beets in airtight container refrigerated up to 4 days for meal prep.