Roasted Beet and Goat Cheese Salad

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 4
★★★★★
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This Roasted Beet and Goat Cheese Salad is a delightful combination of earthy, sweet, and tangy flavors that make for a perfect appetizer or light meal. With its vibrant colors and fresh ingredients, it's a standout dish for any occasion.

Ingredients for Roasted Beet and Goat Cheese Salad

Beets are the star of this dish, providing a natural sweetness and gorgeous color. Roasting them brings out their rich, earthy flavor.

Olive oil helps in roasting the beets, adding a subtle richness and helping the seasoning adhere.

Goat cheese adds creaminess and a tangy contrast to the sweet beets, balancing the flavors beautifully.

Arugula contributes a peppery bite and fresh crunch, complementing the other flavors.

Walnuts bring a toasty nuttiness and a satisfying crunch that contrasts the creamy cheese.

Balsamic reduction offers a sweet and tangy glaze that ties all the ingredients together.

Fresh lemon juice brightens up the dish with its refreshing acidity.

Tips & Tricks

  • Wrap beets tightly in foil to ensure even cooking and prevent them from drying out.
  • Roast extra beets — they store well in the fridge and are great for future salads or snacks.
  • Use pre-toasted walnuts to save time, or toast them yourself for a fresher flavor.

Serving Suggestions

This salad pairs wonderfully with a crusty baguette and a glass of crisp white wine. It's also great alongside grilled chicken or fish for a more substantial meal.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Feta or blue cheese would work well if you prefer something other than goat cheese.
How do I make balsamic reduction at home?
Simply simmer balsamic vinegar in a saucepan until it thickens to your desired consistency.

Roasted Beet and Goat Cheese Salad Recipe Walkthrough

Start by preheating your oven to 400°F. This is key for getting those beets perfectly roasted. While the oven warms up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier later.

Next, wash and trim the beets. You want them clean but leave the skins on for now. Coat them lightly in olive oil, and sprinkle with salt and pepper. Wrap each beet in aluminum foil and set them on your prepared baking sheet. Pop them into the oven.

Roast the beets for about 45-60 minutes. You'll know they're done when a fork easily pierces through. Once they're out, let them cool just enough to handle. Then, peel off the skins — they should slide off quite easily.

Slice your cooled, peeled beets into wedges. In a large salad bowl, combine these roasted beet wedges with the arugula, crumbled goat cheese, and toasted walnuts.

Drizzle the salad with balsamic reduction and fresh lemon juice just before serving. Toss everything gently to ensure that each bite is packed with flavor.

Why You'll Love This Recipe

  • Simple and quick prep with minimal cleanup.
  • Beautiful presentation that's perfect for dinner parties.
  • A satisfying blend of textures — creamy, crunchy, and tender all in one bite.
  • Nutritious ingredients that don't compromise on flavor.

Ingredients

4 medium beets
2 tbsp olive oil
Salt and pepper to taste
4 oz goat cheese
4 cups arugula
1/4 cup walnuts, toasted
2 tbsp balsamic reduction
1 tbsp fresh lemon juice

Step-by-step Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Wash and trim the beets, then lightly coat them with olive oil, salt, and pepper. Wrap each beet in aluminum foil and place them on the prepared baking sheet.
3. Roast the beets in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool slightly.
4. Once cooled, peel the beets and cut them into wedges.
5. In a large salad bowl, combine the arugula, roasted beet wedges, goat cheese, and toasted walnuts.
6. Drizzle with balsamic reduction and fresh lemon juice just before serving. Toss gently to combine.

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