Roasted Beet and Goat Cheese Salad
Roasted beets, goat cheese and walnuts over arugula with a lemon vinaigrette. Sweet, earthy and colorful.
Roasted Beet and Goat Cheese Salad
Course: SaladDifficulty: Easy8
servings20
minutes1
hourRoasted beets, goat cheese and walnuts over arugula with a lemon vinaigrette. Sweet, earthy and colorful.
Ingredients
2 lb medium beets, scrubbed
2 tablespoons olive oil, for roasting
5 oz arugula
4 oz goat cheese, crumbled
1/2 cup walnuts, toasted
1/4 cup olive oil, for the dressing
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh mint
Directions
- Heat the oven to 400°F and trim the beet tops, leaving a little stem.
- Rub the beets with the 2 tablespoons olive oil and wrap them in foil.
- Roast on a sheet lined with parchment paper for 50 to 60 minutes, until a knife slides in easily.
- Let the beets cool 15 minutes, then rub off the skins with a paper towel.
- Cut the beets into wedges.
- Whisk the olive oil, lemon juice, honey, mustard, salt and pepper in a jar.
- Toss the beets with half the dressing.
- Put the arugula on a platter and add the beets.
- Scatter the goat cheese, walnuts and mint.
- Drizzle on the rest of the dressing and serve.
Notes
- Roast the beets up to 3 days ahead and keep them in the fridge. Wear gloves to avoid stained hands. The dressed salad does not keep, but the parts do. Swap feta for goat cheese if you like.
Why roasting wins
Roasting concentrates the sweetness of the beets, and the foil keeps them from drying. The lemon vinaigrette cuts the earthiness. Peppery arugula balances the sweet roots.
Wrapping in foil steams the beets as they roast. The skins slip off with a paper towel once the beets cool. Golden beets are milder and do not stain as much.
Beet and Goat Cheese Salad swaps
Pecans can replace the walnuts. Feta works if you like a saltier bite. Do not use canned beets, since they are soft and lack the roasted flavor.
The beets can be roasted ahead and kept in the fridge, which makes assembly fast.
What to serve
Grilled chicken or salmon on the side turns it into dinner. Crusty bread is good for the dressing.
Toast the walnuts in a dry pan for a few minutes. It brings out their flavor and takes the bitter edge off.
Storing and a common mistake
Keep the beets, cheese and greens separate until serving. The usual mistake is dressing the beets and greens together too early, which wilts the arugula and stains everything pink.
A frequent mistake is not letting the beets cool before peeling. Hot beets burn your fingers and tear.
Roasted Beet and Goat Cheese Salad at a glance
- Prep time: 20 minutes
- Cooking time: 1 hour
- Servings: 8 servings
- Ingredients: 12, led by beets, olive oil, arugula, goat cheese
Tips for Roasted Beet and Goat Cheese Salad
Roast the beets up to 3 days ahead and keep them in the fridge. Wear gloves to avoid stained hands. The dressed salad does not keep, but the parts do. Swap feta for goat cheese if you like.
Roasted Beet and Goat Cheese Salad FAQ
How long does Roasted Beet and Goat Cheese Salad take?
Roasted Beet and Goat Cheese Salad takes 1 hour of cooking after 20 minutes of prep.
How many people does Roasted Beet and Goat Cheese Salad serve?
This recipe makes 8 servings.
What do I need to make Roasted Beet and Goat Cheese Salad?
12 ingredients, led by beets, olive oil, arugula, goat cheese. Amounts are in the recipe card above.
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