Beet & Goat Cheese Salad
Ingredients
- 1 pound red beets, trimmed
- 1 cup balsamic vinegar, divided
- 2 cups loosely packed arugula
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 ounces goat cheese, crumbled, about ½ cup
- ¼ cup chopped toasted walnuts
Instructions
Roast the Beets: Preheat the oven to 400°F. Place a large piece of foil on a rimmed baking sheet and set the beets in the center. Gather the sides of the foil to make a packet, pour in ½ cup balsamic vinegar, and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes.
Cool the Beets: Open the foil packet carefully and let the beets cool for 30 minutes, or until cool enough to handle.
Reduce the Balsamic: While the beets cool, bring the remaining ½ cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Cook without stirring until reduced to about 3 tablespoons, about 10 minutes. Remove from the heat; the reduction will thicken as it cools.
Slice the Beets: When the beets are cool enough to handle, peel them, then slice very thinly with a knife or mandoline. Arrange the slices on a platter, overlapping them slightly.
Dress the Arugula: Toss the arugula with the olive oil, salt, and pepper in a medium bowl.
Assemble the Salad: Arrange the dressed arugula over the beets. Sprinkle with goat cheese and toasted walnuts, then drizzle with the balsamic reduction.
Sweet Beets, Tangy Cheese, and Crunch
This salad works because every piece brings a different kind of contrast. The roasted beets are earthy and sweet, the arugula is peppery, the goat cheese is creamy and tangy, and the toasted walnuts add crunch. The balsamic reduction ties everything together with a glossy sweet-sour finish.
Roasting the beets in a foil packet with balsamic vinegar gives them a head start on flavor while keeping them tender. Once they are cool enough to handle, the skins slip off more easily and the beets can be sliced thin for a prettier, more delicate salad.
Serving Ideas
Serve Beet & Goat Cheese Salad as a starter before pasta, roast chicken, pork tenderloin, or grilled steak. It also works well as a light lunch with crusty bread or as part of a brunch spread with quiche, deviled eggs, or smoked salmon.
For a heartier salad, add sliced grilled chicken, lentils, farro, or quinoa. The beets and goat cheese are bold enough to carry extra grains or protein without the salad feeling weighed down.
Variations
Swap the walnuts for toasted pecans, pistachios, or hazelnuts. If goat cheese is too tangy for your taste, feta or blue cheese can work, though each will change the personality of the salad. A few orange segments or thinly sliced apples add a fresh sweet note that pairs beautifully with the beets.
For the greens, arugula gives the best peppery contrast, but baby spinach or mixed greens are good softer options. You can also add fresh herbs such as mint, parsley, or dill for a brighter finish.
Make-Ahead Tips
The beets can be roasted up to 1 day ahead and refrigerated. Keep them whole or sliced in a covered container, then assemble the salad shortly before serving so the arugula stays fresh.
The balsamic reduction can also be made ahead. If it thickens too much in the refrigerator, let it sit at room temperature for a few minutes or warm it very gently until it loosens enough to drizzle.
Nutrition Facts
- Serving Size: 1 serving
- Servings Per Recipe: 4
- Calories: 225
% Daily Value
- Total Fat: 12g (15% DV)
- Total Carbohydrates: 23g (8% DV)
- Protein: 6g
Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Recipe analyzed by verywell.
