Roasted Beet and Goat Cheese Salad

The Roasted Beet and Goat Cheese Salad is a modern twist on a classic dish, combining the earthy sweetness of roasted beets with the creamy tang of goat cheese and the peppery bite of fresh arugula. This dish draws its inspiration from the rustic charm of country kitchens while infusing it with a contemporary flair. What makes this recipe special is its balance of flavors and textures, alongside its visually striking presentation. The roasted beets, when done perfectly, offer a tender yet firm bite, their natural sugars caramelizing to create a deep, rich flavor profile. The goat cheese adds a creamy, tangy contrast, melting slightly against the warm beets. The salad is not just a treat for the palate but also a feast for the eyes, with its bold colors and elegant plating, making it an ideal dish for both casual lunches and special occasions.


Serving Size

  • Serves 4

Grocery Items Needed

  • 4 medium beets (about 1 lb)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 ounces goat cheese, crumbled
  • 2 cups arugula
  • 1/4 cup walnuts, toasted and chopped
  • 2 tablespoons balsamic reduction


  1. Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off any leafy tops. Wrap each beet individually in aluminum foil and place them on a baking sheet.
  2. Roast in the preheated oven for about 1 hour, or until the beets are tender and can be easily pierced with a knife. Allow them to cool slightly before handling.
  3. Once cool enough to handle, use a paper towel to rub off the beet skins. They should slip off easily. Slice the beets into thin rounds or wedges, according to preference.
  4. Arrange the sliced beets on a serving platter or individual plates. Season with salt and pepper.
  5. Scatter the crumbled goat cheese over the beets, followed by the arugula and toasted walnuts.
  6. Drizzle the balsamic reduction over the salad just before serving.

Expert Tips

  • For an extra layer of flavor, consider roasting the beets with a sprig of rosemary or thyme.
  • If balsamic reduction is not readily available, you can easily make your own by simmering balsamic vinegar over low heat until it thickens and coats the back of a spoon.

Serving Suggestions

Serve this salad as a stunning starter or a light, nutritious main. The Roasted Beet and Goat Cheese Salad pairs wonderfully with a crisp, dry white wine, such as a Sauvignon Blanc, which complements the tanginess of the goat cheese and the sweetness of the beets beautifully. For a heartier meal, consider adding grilled chicken or fish on the side.

Nutrition Facts per Serving

  • Calories: 250
  • Fat: 15g
  • Carbohydrates: 20g
  • Protein: 10g
  • Sodium: 320mg
  • Fiber: 5g

Note: Ingredients in Bold might cause allergic reactions for some individuals.

We hope you enjoy making and tasting this Roasted Beet and Goat Cheese Salad. Feel free to share your version of this recipe or add your unique twist to it. Cooking is all about creativity and sharing your culinary adventures with others. Don’t hesitate to experiment with different herbs, nuts, or cheese varieties to make this dish uniquely yours. Enjoy the process and the delicious outcomes!

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