Roasted Beet & Goat Cheese Salad
Sweet roasted red and golden beets served with creamy goat cheese, arugula, and candied walnuts.
In a nutshell: This authentic french roasted beet & goat cheese salad comes together in just 60 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
An aesthetic, colorful salad featuring tender, slow-roasted beets, peppery baby arugula, tangy crumbled goat cheese, and crunchy candied walnuts, finished with a sweet balsamic reduction.
Key Equipment
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Chef's Pro-Tips
- Wrap Colors Separately: Roast the red and golden beets in their own foil packets. Red beet juice bleeds, and separate wrapping keeps the golden wedges vivid instead of pink.
- Glaze at the Last Minute: Drizzle the balsamic glaze just before serving, not ahead. Early glazing wilts the arugula and turns the goat cheese soggy.
Ingredients
4
servings
-
3 medium red beets
-
3 medium golden beets
-
4 cups baby arugula
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4 oz goat cheese, crumbled
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½ cup candied walnuts
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3 tbsp balsamic glaze
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Step-by-Step Instructions
Roast Beets
Preheat oven to 400°F (200°C). Wrap red and golden beets separately in aluminum foil with a drizzle of olive oil, salt, and pepper. Roast for 45 minutes until fork-tender. Let cool, peel the skins off with a paper towel, and cut into wedges.
Assemble Base
Arrange a fresh bed of baby arugula in a serving bowl. Scatter the roasted red and golden beet wedges over the greens.
Garnish and Drizzle
Top with crumbled goat cheese and candied walnuts. Drizzle the balsamic glaze generously over the salad just before serving.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Roast, cool, and refrigerate them for up to 4 days. Assemble the salad with the arugula, goat cheese, and walnuts just before serving.
Wrapping the red and golden beets in separate foil packets keeps the colors from bleeding, and wearing gloves while peeling keeps your hands clean.
Yes. Vacuum-packed cooked beets are a fine shortcut. Slice them straight into the salad and skip the roasting step.
Crumbled feta or blue cheese both pair beautifully with roasted beets and balsamic glaze.
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