Dinner

Roasted Beet & Goat Cheese Salad Recipe

ByHarry Bern January 5, 2026January 5, 2026

Introduction

This Roasted Beet & Goat Cheese Salad is a vibrant and flavorful dish, perfect for a light lunch or a beautiful side. The sweetness of roasted beets pairs wonderfully with creamy goat cheese and crunchy toasted walnuts, all brought together by a tangy balsamic vinaigrette.

A white bowl filled with a fresh salad showing three main layers: a base of bright green arugula leaves with soft, jagged edges, topped with slices of creamy green avocado sprinkled with black pepper, and deep purple beet wedges that add rich color. Scattered on top are chunks of light brown walnuts and small white pieces of crumbled cheese, all glistening slightly as if lightly dressed. A wooden spoon rests on the right side of the bowl, partially buried under the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium beets, scrubbed
6 cups arugula
1 avocado, sliced
4 ounces goat cheese, crumbled
1/2 cup chopped toasted walnuts
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wrap each scrubbed beet in foil, leaving some water clinging to help speed cooking, and place them on a baking sheet. Roast for about 1 hour, or until a knife or fork easily pierces through the beets. Let them cool until you can handle them, then peel and slice into thin wedges.
Step 2: While the beets roast, prepare the vinaigrette. In a jar, combine the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Shake well to blend. Season with salt and pepper to taste. Alternatively, whisk the vinegar, mustard, syrup, salt, and pepper in a bowl, then slowly drizzle in the oil while whisking until emulsified.
Step 3: Place the arugula in a large serving bowl and toss lightly with some of the vinaigrette. Add the roasted beet wedges, sliced avocado, crumbled goat cheese, and toasted walnuts. Gently toss everything together, adding more vinaigrette as needed to coat the salad evenly.

Tips & Variations

To save time, you can roast the beets a day ahead and refrigerate them until ready to use.
Swap walnuts for pecans or pistachios for a different crunch and flavor.
If you prefer a sweeter dressing, increase the maple syrup slightly or add a touch of honey.
For a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.

Storage

Store leftover salad components separately for best freshness. Keep roasted beets, arugula, and vinaigrette refrigerated in airtight containers for up to 3 days. Assemble just before serving to maintain crispness. Reheat beets gently if desired, but the salad tastes great chilled or at room temperature.

How to Serve

A close-up view of a fresh salad in a white bowl on a white marbled surface, showing three main layers: the base layer of bright green arugula leaves, the middle layer of deep purple beet slices and light green avocado slices with smooth texture, and the top layer sprinkled with crumbly white goat cheese and crunchy brown walnut pieces. A wooden spoon is partially visible at the bowl’s edge, mixed into the salad. The salad is lightly coated with a dark brown dressing, and small black pepper flakes are scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked beets?

Yes, pre-cooked or canned beets work well in this salad. Just drain and slice them before adding.

How do I prevent avocado from browning?

To keep avocado slices fresh, toss them lightly with a bit of lemon or lime juice before adding to the salad.

Harry Bern