Roasted Beet Salad with Goat Cheese and Walnuts

Quick Summary

This roasted beet salad celebrates seasonal produce. By roasting the beets whole, you lock in their natural sugars. The result is a vibrant, nutrient-dense meal perfect for a light dinner or a sophisticated side.

Ingredients

Method

1. 1. Preheat your oven to 400°F (200°C). Wrap the scrubbed beets individually in foil and roast for 45–60 minutes until tender.
2. 2. Once cool enough to handle, peel the skin away with a paper towel. Slice them into uniform wedges.
3. 3. In a small bowl, whisk the olive oil, balsamic vinegar, salt, and pepper to create your dressing.
4. 4. Arrange the arugula on a platter. Top with beets, goat cheese, and walnuts. Drizzle with dressing just before serving.

Nutrition Snapshot

Frequently Asked Questions

Can I make this salad vegan?

Absolutely. Swap the goat cheese for toasted pumpkin seeds or a plant-based feta alternative.

How do I stop my hands from staining?

Wear thin kitchen gloves while peeling the roasted beets to keep your skin pigment-free.

Can I add protein to this dish?

Yes, grilled chicken or pan-seared chickpeas make excellent additions for a more substantial meal.