Roasted Beet Goat Cheese Salad
A vibrant and flavorful salad featuring roasted beets, creamy goat cheese, peppery arugula, and crunchy walnuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium Beets
- 100g Goat Cheese
- 4 cups Arugula
- 1 cup Walnuts
- Olive oil, to taste
- Balsamic vinegar, to taste
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash beets and trim tops and tails, but don’t peel them. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes to 1 hour or until fork-tender.
- Cool and unwrap the beets carefully. Let them cool, then gently rub the skins off with your fingers or a paper towel.
- Chop the peeled beets into bite-sized pieces and drizzle with olive oil and a pinch of salt.
- Crumble the goat cheese or shape it into small balls.
- Toast the walnuts in a dry skillet over medium heat for about 5-7 minutes until fragrant and lightly golden.
- Layer the arugula, roasted beets, crumbled goat cheese, and toasted walnuts in a large serving bowl. Drizzle with olive oil and balsamic vinegar.
- Toss the salad gently with tongs and serve on a large platter or individual plates, adding salt and black pepper to taste.
Notes
This salad can be made ahead by roasting beets and preparing walnuts. Combine cold ingredients right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: beet salad, goat cheese salad, roasted beet recipe, salad recipe, vegetarian salad