Side · Lunch
Roasted Beet and Goat Cheese Salad
Sweet roasted beets over peppery arugula with tangy goat cheese, toasted walnuts and a balsamic dressing.
⏱ 1 hr 30 min (15 min prep, 55 min cooking, 20 min waiting)
🍽 Serves 4 · about 2 cups
make ahead
vegetariangluten free
ContainsMilk, Tree nuts. Check the labels on what you buy; brands differ.
Ingredients
Beets
- 4 Beets, scrubbed, tops trimmed
Salad
- 5 cup Arugula
- 4 oz Goat cheese, crumbled
- ⅓ cup Walnuts, toasted and chopped
Dressing
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Dijon-style mustard
- 1 tsp Honey
- ¼ tsp Table salt
- ⅛ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: foil, small baking dish, small jar with lid, large bowl.
- Heat the oven to 400°F. Wrap the beets in foil, set in a small baking dish and roast 50 to 60 minutes, until a knife slides in easily.
- Let cool 20 minutes, then rub off the skins with a paper towel and cut the beets in wedges.
- Shake the dressing ingredients in a jar.
- Toss the arugula with half the dressing and spread on a platter. Top with the beets, goat cheese and walnuts and drizzle with the rest.
Make aheadRoast and peel the beets up to 5 days ahead and keep them covered in the fridge. Toss the salad just before serving.
↺ LeftoversPack beets, cheese and nuts in a container with the greens separate and dress at lunch.
🧒 With kidsSome kids love bright pink beets; try a few wedges with a little goat cheese on the side.
Dairy-free swapSkip the goat cheese and add avocado.
Nut free swapUse toasted pumpkin seeds instead of walnuts.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.