Dinner

Roasted Beet & Goat Cheese Salad Recipe

ByMariam Harutyunyan May 26, 2026May 26, 2026

Introduction

This roasted beet and goat cheese salad is a vibrant and flavorful dish that combines earthy beets, creamy goat cheese, and peppery arugula. It’s perfect as a light lunch or a refreshing side for dinner. The maple-Dijon vinaigrette adds a touch of sweetness and tang that ties everything together beautifully.

A fresh salad is shown in a white bowl filled with a base layer of green arugula leaves, spread evenly across the bowl. On top, there are deep purple beet slices and light green avocado pieces with a creamy texture, cut into chunky wedges. Scattered over these are crunchy, golden-brown walnut pieces and small dollops of white soft cheese, adding contrast to the salad. The salad is lightly drizzled with a dark, glossy dressing, visible on the leaves and other ingredients. The bowl sits on a white marbled surface, adding brightness to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium beets, scrubbed
6 cups arugula

1 avocado, sliced
4 ounces goat cheese, crumbled

1/2 cup chopped toasted walnuts
1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard

Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C). Wrap each scrubbed beet in foil, leaving some water on them to help speed cooking. Place the wrapped beets on a baking sheet and roast until tender, about 1 hour. When cool enough to handle, peel the beets and cut them into thin wedges.

Step 2: Prepare the vinaigrette by combining olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a jar. Shake well until fully combined. Season with kosher salt and freshly ground black pepper to taste. Alternatively, whisk the vinegar, mustard, maple syrup, salt, and pepper in a bowl, then slowly drizzle in the olive oil while whisking.
Step 3: Place the arugula in a large serving bowl and lightly dress it with the vinaigrette. Top with the roasted beets, sliced avocado, crumbled goat cheese, and toasted walnuts. Toss gently and add more vinaigrette if desired before serving.

Tips & Variations

To save time, you can roast beets ahead and refrigerate them for up to 3 days before assembling the salad.

For extra crunch, substitute walnuts with toasted pecans or almonds.
If goat cheese isn’t available, feta cheese makes a great alternative.
Adding a sprinkle of fresh herbs like thyme or parsley can brighten the flavors.

Storage

Store leftover salad components separately in airtight containers in the refrigerator. Roasted beets can last up to 3 days, and the vinaigrette up to 1 week. Assemble the salad just before serving to keep the arugula fresh and crisp. Reheat beets gently if preferred warm, but the salad is best served at room temperature or chilled.

How to Serve

A fresh salad in a white bowl with a white marbled surface, made up of several layers: the bottom layer is bright green arugula leaves with a slightly rough texture; scattered on top are deep purple beet slices, smooth and glossy, cut into wedges; creamy light green avocado slices with a soft texture are layered next, each sprinkled lightly with black pepper; small pieces of white crumbled cheese add a rough, soft contrast, while golden brown crunchy walnut halves are spread throughout; a wooden spoon peeks slightly from the side, enhancing the natural look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or pre-cooked beets instead of roasting them?

Yes, pre-cooked or canned beets can be used to save time, though roasting fresh beets enhances their natural sweetness and texture.

How do I know when the beets are done roasting?

Beets are ready when a knife or fork easily pierces through them without resistance, usually after about 1 hour at 400°F.

Mariam Harutyunyan