Beet Goat Cheese Arugula Salad
This roasted beet salad with goat cheese and balsamic vinaigrette is a delicious and nutritious option that balances sweet and savory flavors with a variety of textures. It’s perfect as a light lunch, a side dish, or an elegant appetizer.
Equipment
- Aluminum foil (4–5 sheets, one per beet)
- 1 Baking sheet
- 1 Chef’s knife
- 1 Cutting board
- 1 Salad spinner
Ingredients
- 4 to 5 medium-sized beets
- Extra-virgin olive oil for drizzling
- 2 cups mixed salad greens such as arugula or spring mix
- ½ small shallot thinly sliced
- ½ green apple cut into thin slices
- ¼ cup walnuts toasted
- 2 ounces goat cheese crumbled or torn into pieces
- Microgreens optional, for garnish
- Balsamic vinaigrette to taste
- Flaky sea salt to season
- Freshly ground black pepper to taste
Instructions
- Prepare the Oven and Beets: Preheat your oven to 400°F (200°C). Rinse the beets thoroughly to remove any dirt. Wrap each beet individually in aluminum foil, then drizzle a generous amount of extra-virgin olive oil over the foil-wrapped beets. Sprinkle lightly with salt and freshly ground pepper to season. Place the wrapped beets on a baking tray, ensuring they have enough space to roast evenly.
- Roast the Beets Until Tender: Put the baking tray in the preheated oven and roast the beets for 40 to 90 minutes, depending on their size. You’ll know they’re done when a fork easily pierces the beets, indicating softness. Once cooked, carefully remove them from the oven and allow them to cool enough to handle.
- Peel and Slice the Beets: After the beets have cooled, unwrap them and gently rub off their skins using your hands under running water. The skins should slide off easily. Slice the peeled beets into approximately ¼-inch thick rounds for a perfect salad texture.
- Assemble the Salad Components: On a large serving plate or bowl, arrange the salad greens as a base. Evenly distribute the sliced shallots and green apple over the greens. Layer the beet slices on top, followed by toasted walnuts and crumbled goat cheese. If using, sprinkle microgreens for a fresh, decorative touch.
- Dress and Serve: Drizzle the salad generously with your favorite balsamic vinaigrette. Finish by seasoning with flaky sea salt and freshly ground black pepper to enhance all the flavors. Serve immediately for the best freshness and texture.
Notes
- Beet roasting time can vary: Smaller beets will take less time to roast, so check tenderness at 40 minutes and adjust accordingly.
- Make ahead tip: You can roast beets and prepare the vinaigrette up to 2 days in advance. Store beets wrapped in the fridge and assemble just before serving to maintain freshness.
- Toasting walnuts: Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently to avoid burning. This step greatly enhances their flavor and crunch.
- Peeling tip: Wearing kitchen gloves can help if you want to avoid beet stains on your hands.
- Dressing alternatives: A honey mustard vinaigrette or citrus-based dressing can also pair well if you want to vary flavors.
