Roasted Beet and Walnut Salad with Goat Cheese
Ingredients
- 4
washed and trimmed
How to measure
- ½ cup · ≈ 60 g
toasted and roughly chopped
How to measure
- 4 ounces · ≈ 115 g
crumbled
How to measure
- 4 cups · ≈ 120 g
How to measure
- 3 tablespoons · ≈ 45 ml
How to measure
- 1½ tablespoons · ≈ 22 ml
How to measure
Use 1 tablespoon + ½ tablespoon.
- 1 teaspoon · ≈ 5 ml
How to measure
- 1 teaspoon · ≈ 5 ml
How to measure
- ½ teaspoon · ≈ 3 g
How to measure
- ¼ teaspoon · ≈ 0.5 g
freshly ground
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Prepare and roast the beets
Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for about 40 to 45 minutes, until tender when pierced with a fork. Remove from oven and let cool slightly, about 5 minutes.
Toast walnuts
While beets roast, toast walnuts in a dry skillet over medium heat, stirring frequently, for about 4 to 5 minutes until fragrant and lightly browned. Remove from heat and set aside.
Prepare the dressing
In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
Assemble the salad
Once beets are cool enough to handle, peel the skins off (they should slip off easily). Cut the beets into wedges or cubes. In a large salad bowl, combine arugula, roasted beets, and toasted walnuts. Drizzle with the dressing and gently toss to combine.
Add goat cheese and serve
Top the salad with crumbled goat cheese and serve immediately while the beets are still slightly warm for best flavor and texture.
This roasted beet and walnut salad with goat cheese combines warm, tender beets with crunchy toasted walnuts and creamy goat cheese for a delightful mix of textures and flavors.
A bed of fresh arugula adds a peppery note that balances the sweetness of roasted beets and the tanginess of the balsamic vinaigrette.
This easy-to-make salad is perfect for a healthy lunch or light dinner and highlights the natural sweetness of roasted root vegetables rather than relying on raw greens.
Equipment
- oven
- baking sheet
- mixing bowl
- small bowl
- whisk
- knife
- cutting board
- salad serving bowl
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| medium beetswashed and trimmed | 4 | 4 |
| walnutstoasted and roughly chopped | ½ cup | 60 g |
| goat cheesecrumbled | 4 ounces | 115 g |
| fresh arugula | 4 cups | 120 g |
| extra-virgin olive oil | 3 tablespoons | 45 ml |
| balsamic vinegar | 1½ tablespoons | 22 ml |
| honey | 1 teaspoon | 5 ml |
| Dijon mustard | 1 teaspoon | 5 ml |
| salt | ½ teaspoon | 3 g |
| black pepperfreshly ground | ¼ teaspoon | 0.5 g |
Cooking tips
- You can roast beets a day ahead and refrigerate them, then assemble the salad just before serving for convenience.
- For added texture, consider adding thinly sliced red onion or a handful of dried cranberries.
- Use fresh arugula for the best peppery flavor. Baby arugula works well too.
Substitutions
- Walnuts can be substituted with pecans or toasted almonds, which will change the flavor profile slightly.
- Goat cheese can be replaced with feta cheese for a different tangy creaminess but note this changes the flavor and allergens.
- Honey in the dressing can be replaced with maple syrup to keep it vegan but the sweetness profile will differ.
Storage and reheating
Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep the arugula fresh and prevent sogginess.
Allergen notes
Potential allergens include tree nuts, milk. Check all labels and substitutions; this is not an exhaustive allergen assessment.