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Roasted Beet Salad with Arugula and Goat Cheese

A vibrant and flavorful salad featuring earthy roasted beets, peppery arugula, creamy goat cheese, and crunchy walnuts, all tossed in a homemade balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Salad
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Vinaigrette
  • 1/4 cup balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 1 tablespoon honey
  • 1 cup olive oil
  • Salt and freshly ground black pepper to taste
For the Salad
  • 6 medium cooked beets quartered
  • 6 cups fresh arugula
  • 1/2 cup toasted walnuts coarsely chopped
  • 1/4 cup dried cranberries or dried cherries
  • 3 ounces soft fresh goat cheese coarsely crumbled
  • 1/2 avocado peeled and sliced

Method
 

Prepare the Vinaigrette & Roast Beets:
  1. Preheat your oven to 450°F (230°C). Line a baking sheet with foil for easy cleanup.
  2. In a medium bowl, whisk together the balsamic vinegar, finely chopped shallots, and honey until well combined.
  3. Gradually stream in the olive oil while whisking continuously to create an emulsified dressing. Season generously with salt and freshly ground black pepper to taste.
  4. Place the quartered cooked beets in a separate small bowl. Drizzle with just enough vinaigrette to lightly coat them.
  5. Spread the coated beets in a single layer on the prepared baking sheet.
  6. Roast for approximately 12 minutes, stirring occasionally. You're looking for the beets to become slightly caramelized and heated through, not mushy. The Maillard reaction will enhance their natural sweetness.
  7. Remove from oven and let the beets cool slightly.
Assemble the Salad:
  1. In a large bowl, combine the fresh arugula, toasted walnuts, and dried cranberries.
  2. Add enough of the remaining vinaigrette to lightly coat the greens and other ingredients. Toss gently.
  3. Season the dressed arugula mixture with salt and pepper to your liking.
  4. Divide the arugula mixture among four plates, mounding it attractively.
  5. Arrange the roasted beet quarters around or on top of the arugula.
  6. Generously sprinkle the crumbled goat cheese over the salads.
  7. Finally, artfully arrange the sliced avocado on top.
  8. Serve immediately and enjoy!

Notes

This salad is best assembled just before serving to maintain the freshness of the arugula. The vinaigrette and roasted beets can be prepared up to 2 days in advance and stored separately in airtight containers in the refrigerator.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.