Beet salad
intro
Earthy sweet roasted beets pair with tangy goat cheese, peppery arugula, and crunchy walnuts, tossed in bright lemon vinaigrette for a vibrant, satisfying salad.
Ingredients
Steps
Roast fresh beets
Preheat your oven to 200°C (400°F). Scrub 500g of red beets thoroughly under cool running water to remove dirt, pat fully dry with paper towels, rub with 15ml (1 tablespoon) of olive oil and 1g (1/4 teaspoon) of kosher salt. Wrap each beet tightly in aluminum foil, set on a rimmed baking sheet, and roast for 40–45 minutes until a fork slides easily into the center of the largest beet with no resistance.
Cool and peel beets
Remove the baked beets from the oven, carefully peel back the foil to release trapped hot steam, and let beets rest for 10 minutes until cool enough to handle comfortably. Gently rub off the thin beet skins using a paper towel (skins will slide off easily without a peeler), then cut the peeled beets into uniform 2cm (3/4-inch) wedges.
Toast walnut pieces
Place a small dry skillet over medium-low heat, add 60g of chopped walnuts, and toast for 3–4 minutes, stirring constantly with a wooden spoon, until the walnuts are fragrant and lightly golden brown. Immediately transfer the toasted walnuts to a small plate to cool completely, as residual heat in the pan will burn them if left in place.
Whisk lemon vinaigrette
In a small glass mixing bowl, combine 30ml of fresh lemon juice, 5g of Dijon mustard, the remaining 30ml (2 tablespoons) of olive oil, remaining 4g (3/4 teaspoon) of kosher salt, and 2g of freshly ground black pepper. Whisk the mixture vigorously for 30 seconds until it is fully emulsified, slightly thickened, and no oil separates from the acid.
Toss salad base
In a large wide salad bowl, add 120g of loosely packed arugula, 50g of thinly sliced red onion, the cooled beet wedges, and half of the prepared lemon vinaigrette. Toss gently with salad tongs for 1 minute, taking care not to mash the soft beets, until all arugula leaves are lightly and evenly coated in dressing.
Top and serve salad
Sprinkle the cooled toasted walnuts and 113g of crumbled goat cheese evenly over the surface of the tossed salad. Drizzle with the remaining half of the lemon vinaigrette, add a light crack of extra black pepper if desired, and serve immediately at room temperature or slightly chilled.
Tips
2.Roast beets up to 3 days in advance and store them in an airtight container in the refrigerator to cut down on day-of prep time for potlucks or busy weeknights.
3.For a vegan adaptation, replace the goat cheese with 75g (1/2 cup) of crumbled vegan feta to keep the same tangy, creamy texture without dairy.
OMG this roasted beet and goat cheese salad was a total game changer for our weekly family dinner! I was worried my picky 7 year old would turn her nose up at beets but she asked for SECONDS. The roasting brings out such a nice sweet flavor that pairs perfectly with the tangy goat cheese. 10/10 will make again for our next potluck!
Super easy recipe, cook time was spot on at 50 minutes total! I added some candied walnuts for extra crunch and it slapped. Only note is I’d wear gloves when peeling the beets unless you want pink fingers for 3 days lmao
Made a big batch of this for my weekly meal prep and it held up so well in the fridge for 4 days! I stored the goat cheese separate so it didn’t get mushy, and tossed with a little balsamic right before eating. SO good, way better than the sad office salads I usually buy.
I brought this to my friend’s brunch last weekend and everyone was begging for the recipe! The balance of sweet roasted beets, creamy goat cheese, and peppery arugula is unreal. I used a little honey balsamic drizzle like the recipe said and *chef’s kiss*
Total beginner here, this was the first fancy-ish salad I’ve ever made and it turned out perfect! The instructions were so straightforward, no confusing steps at all. I did accidentally buy golden beets instead of red but it still tasted amazing.
This is my go-to side dish for summer cookouts now! It’s light but flavorful, and it doesn’t get all soggy sitting out on the picnic table like potato salad sometimes does. I toss in some fresh orange segments sometimes for a little extra citrus pop.
Great high-fiber, low-carb side that doesn’t feel like diet food! I’ve been making this to pair with grilled chicken for my post-workout meals and it keeps me full for hours. The goat cheese adds just enough richness so I don’t feel deprived.
Taste was 10/10 but my beets took way longer than 35 minutes in the oven to get tender? I cut them into 1-inch cubes like the recipe said, maybe my oven runs cool? Ended up taking almost an hour total, but worth the wait!
Made this for our office potluck and it was the first dish gone! People kept coming back for more, even the coworkers who say they hate beets. I crumbled extra goat cheese on top because you can never have too much cheese, right?
I swapped the goat cheese for vegan feta to make this dairy free and it was absolutely delicious! The roasted beets have so much natural flavor you barely even notice the swap. Perfect for my vegan friends coming over for dinner next weekend.
Made this for my wife’s birthday dinner and she said it was better than the version we get at our favorite date night spot! I added some toasted pecans and dried cranberries for a little fall vibe, went over so well. Even my teen son ate it without complaining which is a miracle.
Quick question—can I roast the beets ahead of time and assemble the salad the next day? I’m hosting a dinner party tomorrow and want to get as much prep done today as possible!
Packed this for a day hike last weekend and it was the perfect trail lunch! It didn’t get soggy, gave me tons of energy, and the flavors tasted even better after sitting in the cooler for a few hours. Way better than a boring granola bar.
Wow, I never thought I’d like beet salad but this converted me! The earthy beets, tangy cheese, bright vinaigrette—all the flavors balance so perfectly. I’ve already made it twice in the last week, that’s how good it is.
Tasted great but 50 minutes total cook time felt a little long for a weeknight side when I’m juggling homework and after school activities. Next time I’ll roast the beets in the air fryer to cut down on time!
I used honey goat cheese instead of plain and oh my gosh, that’s the move. It adds this little hint of sweetness that pairs so perfectly with the beets and arugula. 10/10, will be making this on repeat all summer.
Made this to go with grilled salmon last night and it was the perfect pairing. The light, bright salad cut through the richness of the salmon so well. My roommate even asked if I’d make it again this weekend, so that’s a rave review from him.
I’ve been making beet salad for 20 years and this recipe is easily one of the best versions I’ve tried. The vinaigrette ratio is perfect, not too oily, not too tangy. I served it at my bridge club luncheon and all the ladies asked for the recipe card.
Made this in my tiny dorm oven and it actually turned out edible! I was worried it’d be too hard but it was so easy, even with my limited cooking skills and terrible dorm kitchen setup. Way better than the dining hall salads.
This salad is so fresh and nourishing! I love that it’s easy to throw together after a yoga class, no fancy ingredients required. I add a handful of microgreens on top for extra nutrients and it’s chef’s kiss. My new go-to quick weeknight meal.