Description

This vibrant Roasted Beet & Goat Cheese Salad combines tender roasted beets with peppery arugula, creamy avocado, tangy goat cheese, and crunchy toasted walnuts. Tossed in a homemade balsamic vinaigrette with a hint of maple syrup and Dijon mustard, this salad is a perfect balance of earthy, sweet, and savory flavors, ideal for a nutritious lunch or a light dinner.

Ingredients

Scale

Vegetables & Greens

6 medium beets, scrubbed
6 cups arugula
1 avocado, sliced

Cheese & Nuts

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 the oven to 400°F. Wrap each scrubbed beet in foil, ensuring some water remains clinging to help speed cooking. Place wrapped beets on a baking sheet and roast for about 1 hour, or until a knife or fork easily pierces through. Remove from oven, let cool until safe to handle, then peel and cut 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 fully emulsified. Alternatively, mix vinegar, mustard, syrup, salt, and pepper in a bowl and slowly whisk in the olive oil until combined. Season with kosher salt and freshly ground black pepper to taste.
Toss the Salad: Place arugula in a large serving bowl and lightly dress with some vinaigrette. Add 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 the salad evenly.

Notes

Wrapping the beets with some water before roasting helps steam them and reduces roasting time.
Toast walnuts in a dry skillet over medium heat for a few minutes until fragrant for enhanced flavor.
Be sure to cool beets enough before peeling to avoid burning your hands.
For extra texture, add thinly sliced red onions or fresh herbs like parsley or mint.
This salad can be served warm or chilled according to preference.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Salad
Method: Roasting
Cuisine: American

Keywords: Roasted beet salad, goat cheese salad, arugula salad, healthy salad, vegetarian salad, walnut salad, balsamic vinaigrette