Description

A vibrant and flavorful Roasted Beet & Goat Cheese Salad featuring tender roasted beets, peppery arugula, creamy avocado, tangy goat cheese, and crunchy toasted walnuts, all tossed in a rich balsamic maple vinaigrette. This nutritious and colorful salad is perfect as a light meal or an elegant side dish.

Ingredients

Scale

Vegetables and Greens

6 medium beets, scrubbed
6 cups arugula
1 avocado, sliced

Dairy

4 oz. goat cheese, crumbled

Nuts

1/2 cup chopped toasted walnuts

Vinaigrette

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

Preheat and Roast Beets: Preheat your oven to 400°F (200°C). Wrap each scrubbed beet in foil, making sure some water remains on the surface to help steam and speed up cooking. Place the wrapped beets on a baking sheet and roast for about 1 hour, or until tender when pierced with a knife or fork. Allow beets to cool enough to handle, then peel off the skin and cut into thin wedges.
Prepare the Vinaigrette: While the beets roast, combine the extra-virgin olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a jar. Shake vigorously until well combined. Season the vinaigrette with kosher salt and freshly ground black pepper to taste. Alternatively, whisk the vinegar, Dijon, maple syrup, salt, and pepper together in a bowl, then slowly drizzle in oil while whisking to emulsify.
Assemble the Salad: Place the arugula into a large serving bowl and lightly toss with some of the prepared vinaigrette to coat. Top with the roasted beet wedges, sliced avocado, crumbled goat cheese, and chopped toasted walnuts. Gently toss the salad to combine all ingredients evenly and add more vinaigrette if desired. Serve immediately for best flavor and texture.

Notes

Leaving a bit of water on the beets before roasting helps steam them, shortening cooking time.
Beets can be roasted a day ahead and stored in the refrigerator to save time.
To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.
For a nuttier flavor, substitute walnuts with pecans or hazelnuts.
The salad dressing can be made in advance and refrigerated for up to 3 days; shake or whisk well before using.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Salad
Method: Roasting
Cuisine: American

Keywords: Roasted Beet Salad, Goat Cheese Salad, Arugula Salad, Healthy Salad, Vegetarian Salad, Fall Salad, Balsamic Dressing