Roasted Beet Salad with Goat Cheese: Simple and Stunning Side Dish
This beet salad with goat cheese may look fancy, but it takes very little effort. Sweet roasted beets, creamy goat cheese, and toasted walnuts come together with fresh arugula and a quick red wine vinaigrette. It’s the kind of roasted beet and goat cheese salad that works as a light lunch or as part of a simple, elegant dinner. If you’re cooking with beets this season, this beet goat cheese salad is one you’ll come back to again and again.
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What Makes This Beet Salad Stand Out
- Roasted beets bring natural sweetness and bold color
- Pairs well with simple proteins or stands alone as a light lunch
- Can be served warm or chilled, depending on the meal
- Comes together quickly with just a handful of ingredients
- Works for casual dinners or more polished entertaining
Ingredients
Pro Tip: Roast the beets ahead of time and store them in the fridge for up to 3 days. Assembly takes minutes when you’re ready to eat.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Preheat your oven to 400℉. Spread the beet slices on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat. Roast for 20 to 25 minutes until tender and lightly caramelized.
Step 2: In a large bowl, combine arugula, roasted beets, crumbled goat cheese, and walnuts. Drizzle with balsamic vinaigrette, season with salt and pepper, and toss gently to coat.
Step 3: Serve immediately for a warm salad, or chill it for 10 minutes for a refreshing cold version. It makes a perfect salad with beets for entertaining or weekday meals.
Variations and Tips
- Add orange segments or sliced apples for extra sweetness.
- Swap walnuts for pistachios or pecans if desired.
- Try different greens, such as baby spinach or spring mix.
- For a vegan version, use a plant-based cheese or omit it entirely
- This beet walnut salad also works beautifully in grain bowls or as a topping for roasted sweet potatoes.
Serving Suggestions
This beet salad with goat cheese works across seasons and meals:
- Serve it warm with crusty focaccia for a quick light lunch.
- Plate it alongside grilled chicken breast or baked salmon fillets for dinner.
- Add it to a holiday spread, and it looks as good as it tastes.
- Make mini portions for a fresh starter at your next gathering.
- Top with a jammy egg or a scoop of cooked quinoa to turn it into a full meal.
If you’re exploring cheeses beyond goat cheese, here’s a guide to types of cheese.
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Ingredients
For the Salad:
- 1 large beet peeled and thinly sliced
- 1 tablespoon olive oil
- 4 cups mixed salad greens
- ½ cup goat cheese crumbled
- ¼ cup walnuts chopped and lightly toasted
For the Dressing:
- 2 tablespoons red wine vinaigrette
- Salt and pepper to taste
Instructions
- Preheat the oven to 400℉. Arrange beet slices on a parchment-lined baking sheet and drizzle with olive oil. Roast for 20-25 minutes, flipping once halfway through, until tender and lightly caramelized. Let cool slightly.
- In a large bowl, combine the mixed greens, roasted beet slices, crumbled goat cheese, and chopped walnuts.
- Drizzle with vinaigrette, season with salt and pepper, and toss gently to combine. Serve immediately.
Notes
- Use red or golden beets; both work beautifully here.
- Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant.
- You can add orange segments or a drizzle of honey for an added flavor.
