Description
This vibrant Roasted Beet & Goat Cheese Salad combines tender roasted beets with creamy goat cheese, buttery avocado slices, and crunchy toasted walnuts, all tossed with a tangy balsamic vinaigrette. A refreshing and elegant salad perfect for a light lunch or as a colorful side dish.
Ingredients
Scale
Salad
- 6 medium beets, scrubbed
- 6 cups arugula
- 1 avocado, sliced
- 4 oz. goat cheese, crumbled
- 1/2 cup chopped toasted walnuts
Vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp. maple syrup
- 2 tsp. Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each scrubbed beet in aluminum foil, making sure to leave some moisture on the beets to help with roasting. Place the wrapped beets on a baking sheet and roast until a knife or fork easily pierces each beet, about 1 hour. Once done, allow the beets to cool enough to handle, then peel off the skins and slice into thin wedges.
- Prepare the Vinaigrette: In a jar, combine the extra-virgin olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Shake vigorously until the mixture is fully emulsified. Alternatively, whisk the vinegar, Dijon mustard, maple syrup, salt, and pepper in a medium bowl while gradually drizzling in the olive oil to create a smooth dressing. Season with salt and freshly ground black pepper to taste.
- Assemble the Salad: In a large serving bowl, place the arugula and lightly toss it with a portion of the vinaigrette. Layer the roasted beet wedges, sliced avocado, crumbled goat cheese, and toasted walnuts on top. Gently toss everything together, adding more vinaigrette as needed to coat evenly without wilting the greens.
Notes
- To peel beets easily, after roasting and cooling, rub the skins off with your fingers or use a paper towel.
- To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F for about 8-10 minutes or toast in a dry skillet over medium heat until fragrant.
- This salad is best served immediately but can be refrigerated for up to 1 day; add avocado just before serving to prevent browning.
- Maple syrup adds sweetness but you can substitute honey if preferred.
- For a nut-free version, omit the walnuts or substitute with pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: roasted beet salad, goat cheese salad, arugula salad, balsamic vinaigrette, healthy salad, vegetarian salad, autumn salad
