Beet and Goat Cheese Salad
Roasting the beets in foil packets concentrates their sweetness instead of steaming it away, and letting them cool before slicing keeps the color from bleeding into the cheese. The peppery arugula and tangy vinaigrette balance the beets' earthy sweetness, while creamy goat cheese and crunchy toasted walnuts give the salad two contrasting textures.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Servings
- 4
Ingredients
- 4 medium beets, trimmed
- 4 tbsp olive oil, divided
- 5 oz baby arugula
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, toasted and roughly chopped
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Nutrition per serving
- Calories
- 366
- Protein
- 10g
- Carbs
- 13g
- Fat
- 32g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (200°C). Scrub the beets, trim the tops, and rub each with about 1 teaspoon of the olive oil.
- 2Wrap each beet individually in foil and place on a baking sheet. Roast for 45-55 minutes, until a paring knife slides in with no resistance.
- 3Let the beets cool in the foil until they can be handled, about 20 minutes, then rub off the skins with a paper towel (they should slip off easily). Cut into wedges.
- 4Whisk together the remaining olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
- 5Toss the arugula with about two-thirds of the vinaigrette and arrange on a platter or divide among plates.
- 6Top with the roasted beet wedges, crumbled goat cheese, and toasted walnuts. Drizzle with the remaining vinaigrette and serve right away.
Tips & variations
- Roast beets a day or two ahead and refrigerate them whole, unpeeled, in an airtight container; peel and slice just before assembling so the color doesn't bleed into other ingredients.
- Wear food-safe gloves or use a paper towel when peeling beets to keep hands from staining.
- Mix red and golden beets for a more colorful platter and to keep golden beets from turning pink from the red ones' juice.
- Swap walnuts for pecans or pistachios, or candied walnuts for extra sweetness.
- For a heartier version, add sliced avocado or a handful of cooked farro.
Storage & reheating
This salad is best assembled just before serving. Store roasted, peeled beets separately from the greens and cheese in airtight containers in the refrigerator for up to 4 days. Keep the vinaigrette in a separate jar and dress the salad only right before eating, since arugula wilts quickly once dressed.
Tips from the Tulo kitchen
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, shaking often, to bring out their flavor before chopping.
- If beets of very different sizes are roasting together, check the smaller ones early since they'll cook faster than larger ones.
FAQ
Can I use pre-cooked or canned beets to save time?
Yes. Vacuum-packed steamed beets or drained canned beets work in a pinch, though roasting from raw gives a deeper, more concentrated flavor than either.
How do I keep the goat cheese from turning pink?
Add the beets to the plate first and the cheese last, and avoid tossing everything together in one bowl; direct contact with beet juice is what causes the staining.
What can I use instead of goat cheese?
Feta is a good substitute with a similar tang, or use a soft blue cheese like gorgonzola for a sharper flavor.
Can I make this salad ahead for a party?
Roast and peel the beets up to 2 days ahead and make the vinaigrette up to a week ahead, then assemble the salad with the arugula, cheese, and walnuts no more than 20 minutes before serving.
