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Close-up of roasted beet and goat cheese salad on arugula with toasted walnuts and honey-balsamic vinaigrette.

Roasted Beet & Goat Cheese Salad

This roasted beet and goat cheese salad combines earthy beets, creamy goat cheese, and crunchy walnuts on a bed of arugula with honey-balsamic dressing. It’s colorful, healthy, and ready in under 40 minutes — perfect for a light dinner or elegant side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Mediterranean, Modern American
Calories: 280
Ingredients Method

Ingredients
  

  • 4 medium beets trimmed and scrubbed
  • 4 cups arugula or mixed greens
  • ½ cup crumbled goat cheese
  • ½ cup toasted walnuts or pecans
  • 3 tbsp extra-virgin olive oil
  • 1½ tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and black pepper to taste

Method
 

  1. Roast the beets: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 35–40 minutes, until tender. Cool, peel, and slice.
  2. Toast the nuts: Heat a dry pan over medium heat. Add nuts and toast for 3–4 minutes until fragrant.
  3. Make the dressing: Whisk olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until smooth.
  4. Assemble: Place greens in a bowl. Add roasted beets and nuts. Drizzle dressing and toss gently.
  5. Finish: Top with crumbled goat cheese and a final drizzle of balsamic, if desired. Serve immediately.