This vibrant roasted beet salad bursts with color and flavor for a show-stopping delight on any table.
Featuring roasted beets, peppery arugula, crunchy walnuts, creamy goat cheese, and a light Dijon wine vinaigrette, this salad is sure to be a crowd pleaser.
It’s Hard to Beat this Roasted Beet Salad!
- Beet and goat cheese salad is incredibly easy to make and packs a nutritional punch.
- The delicious contrasting flavors of sweet, earthy beets, delicious peppery arugula, and tangy vinaigrette, make this salad a flavorful delight.
- This roasted beet salad incorporates the interesting textures of creamy goat cheese and crunchy pecans.
- It is an elegant addition to any holiday table, but is also perfect served as an everyday side dish or light summer meal.
Ingredients and Variations
Beets: Available year-round, fresh beets are easy to roast and don’t need to be peeled. Scrub them to remove any debris and cut them into uniform pieces so they cook evenly. Look for them pre-cooked in the produce section of the supermarket.
Arugula: (AKA rocket) is a super nutritious food with a delicious, peppery flavor.
Cheese -The creamy goat cheese adds the perfect balance to the other ingredients.
Pecans – Pecans are optional, but highly recommended.
Dressing – This lightly sweetened dressing pulls all the flavors of the salad together. A teaspoon of Swerve perfectly accents the ingredients.
Variations
Not a fan of beets? Use roasted radishes, roasted brussels sprouts, or roasted air fryer squash instead, or add sliced apples. Consider adding other colorful and flavorful ingredients such as citrusy mandarin oranges or grapefruit sections, slices of Granny Smith apples, shredded carrots, diced red onions, or sundried tomatoes.
Arugula can be used on its own, but it is okay to add spinach, kale, or romaine to the arugula if desired. Toss in crumbled feta, blue cheese, or parmesan cheese if goat cheese is not available. Walnuts, almonds, pistachios or seeds such as pumpkin or sunflower seeds, will all add that desired crunch if pecans are not available.
Apple cider or rice wine vinegar will sub in just fine for white wine vinegar. Experiment with a lemon vinaigrette dressing or a store-bought bottle of Greek vinaigrette.
How to Make Roasted Beet Salad
- Roast beets (per the recipe below).
- Peel beets and cut them into bite-sized pieces.
- Whisk dressing ingredients together.
- Toss half the dressing over the arugula on a platter.
- Arrange beets and cheese over the arugula and drizzle with remaining dressing. Garnish with pecans (if using) before serving.
Roasted Beet Salad Success
- Beets, as well as the dressing, can be prepped up to two days ahead. You want them extra cold when ready to assemble the salad.
- Toast pecans, or other nuts and seeds of choice, in a dry saute pan for more crunch and flavor.
- A small food processor or blender is helpful when emulsifying the dressing.
- Use gloves when removing the peels from the beets once they are cool enough to handle to prevent your fingers from staining red.
Best Serving and Storing Ideas
This colorful roasted beet salad pairs well with so many entrees. Try it with salmon, crispy chicken, and tender pork loin. It makes a hearty and delicious vegetarian main dish too.
Keep leftover roasted beet salad in a covered container for up to 3 days in the refrigerator. Drain salad a bit and add some fresh arugula and goat cheese before serving again.
More Unique Salad Options
Did you try this recipe for Roasted Beet Salad? Leave a comment and rating below.
Roasted Beet Salad
Equipment
Ingredients
- 4 medium beets or 3 large
- 2 tablespoons olive oil
- 1 pinch salt & pepper to taste
- 4 ounces baby arugula
- 4 ounces soft goat cheese or feta cheese
- ¼ cup toasted pecans optional
Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- 1 teaspoon Swerve sweetener or honey/sugar
- ¼ cup olive oil
Instructions
- Preheat the oven to 400℉.
- Cut the beets in half and place them on a large piece of aluminum foil. Add 2 tablespoons olive oil and season with salt and pepper. Wrap tightly and roast the beets for 55 to 65 minutes or until tender. Allow to cool.
- Once cool, remove the skins with a small sharp knife (gloves are recommended). Cut beets into bite-sized pieces.
- Meanwhile, in a small bowl, whisk together the vinegar, mustard, garlic powder, and sweetener. While whisking, gradually add ¼ cup olive oil. Season to taste with salt and pepper.
- Place the arugula on a large plate and toss with half of the dressing.
- Arrange the beets, goat cheese, and pecans (if using) over top and drizzle with the remaining dressing. Garnish with pecans if desired.
Notes
- Place roasted beets in the refrigerator, or even for a few minutes in the freezer to speed the cooling process.
- Beets can be served slightly warm in the salad, if desired.
- Leftover or made ahead beet and goat cheese salad can be stored in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This salad is amazing!!!
We served it with grilled chicken.
Easy to make-it’s absolutely delicious!
Dianne, I am happy that you found this beet salad so easy to make.
Excellent! Tastes amazing!
Served with grilled chicken
Hello Diann. I am glad you enjoyed it!