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Roasted Beet Goat Cheese Arugula Salad

This Roasted Beet Goat Cheese Arugula Salad is fresh, vibrant, and packed with flavor! Earthy beets, creamy goat cheese, and peppery arugula make it a perfect nourishing dish.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 4 medium beets roasted and diced
  • 4 cups arugula washed and dried
  • 1/2 cup goat cheese crumbled
  • 1/4 cup walnuts toasted and chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

Step 1: Roast the Beets

  • Preheat your oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a knife easily pierces through the beets. Once roasted, let them cool slightly, then peel the skins off by rubbing with your hands or a paper towel. Dice the peeled beets into bite-sized cubes.

Step 2: Toast the Walnuts

  • While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Once fragrant and lightly browned, remove from heat and chop roughly.

Step 3: Prepare the Dressing

  • In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning as needed.

Step 4: Assemble the Salad

  • Place the arugula in a large mixing bowl. Add the diced roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine everything without bruising the delicate greens.

Step 5: Serve and Enjoy

  • Transfer the salad to a serving platter or individual plates. This salad is best enjoyed fresh but can be chilled briefly before serving.

Equipment

  • Baking Sheet
  • Sharp Knife
  • Mixing Bowl
  • Small Bowl or Jar
  • Measuring Spoons and Cups
  • Salad spinner or clean kitchen towel

Notes

  • For a nut-free option, substitute walnuts with toasted seeds or omit altogether.
  • Make ahead by roasting beets and preparing dressing in advance; assemble just before serving to keep arugula crisp.
  • Add cooked quinoa or farro to turn this salad into a hearty meal.