Description

A quick, low-effort weeknight salad featuring roasted golden and red beets, tangy goat cheese, toasted nuts, and a balsamic vinaigrette over fresh arugula.

Ingredients

Scale

2–3 pounds beets (mix of golden and red)
2 tablespoons olive oil
Sea salt and black pepper
5 ounces arugula
4–6 ounces goat cheese (Chèvre log)
½ cup walnuts or pecans
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 clove garlic, minced
Optional: dried cranberries, fresh herbs (parsley or dill)

Instructions

Preheat oven to 400°F (200°C). Scrub beets clean, trim tops leaving an inch of stem, and wrap individually in foil or place in a covered baking dish.
Roast beets for 30-45 minutes until tender when pierced with a fork. Let cool slightly, then peel off skins and chop into ½-inch cubes.
While beets roast, toast walnuts or pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside to cool.
In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
In a large salad bowl, toss arugula with half of the vinaigrette until lightly coated.
Arrange roasted beets on top of the dressed arugula.
Crumble goat cheese generously over the beets.
Sprinkle with toasted nuts and optional cranberries or herbs.
Drizzle with remaining vinaigrette and serve immediately.

Notes

For a faster version, use pre-cooked vacuum-sealed beets which only require chopping. Do not peel fresh beets before roasting to prevent staining and moisture loss. Toasting the nuts adds significant flavor. Assemble the salad while beets are slightly warm to soften the goat cheese. Store components separately in the refrigerator; do not freeze the assembled salad.

Prep Time: 10 minutes
Cook Time: 30-45 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 12
Sodium: 350
Fat: 18
Saturated Fat: 5
Carbohydrates: 22
Fiber: 5
Protein: 8

Keywords: beet salad, goat cheese salad, weeknight dinner, roasted beets, healthy salad, vegetarian, balsamic vinaigrette, arugula salad