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Whole roasted beets for beet and goat cheese salad recipe.

Beet and Goat Cheese Salad

This vibrant Beet and Goat Cheese Salad is a cornerstone of the Mediterranean diet. Featuring earthy roasted beets, creamy goat cheese, and peppery arugula, it’s tossed in a simple homemade balsamic dressing. It is naturally gluten-free, vegetarian, and perfect as a light lunch or an elegant dinner starter.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Italian, Middle Eastern
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 medium beets
  • 4 cups fresh arugula
  • 4 oz soft goat cheese crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste
Optional:
  • 1/4 cup toasted walnuts

Method
 

  1. Roast: Preheat oven to 400°F. Wrap trimmed beets in foil and roast for 50 minutes or until tender.
  2. Prep: Once cool, peel the beets and slice into rounds.
  3. Whisk: Combine olive oil, balsamic, honey, salt, and pepper in a small bowl.
  4. Assemble: Place arugula on a platter. Top with beet slices and goat cheese.
  5. Finish: Drizzle with dressing and serve immediately.

Notes

  • Pro-Tip: Wear gloves or use a paper towel when peeling the beets to prevent staining your hands.
  • Substitutions: If you aren't a fan of goat cheese, high-quality Greek Feta works beautifully.
  • Advance Prep: You can roast the beets and make the dressing up to 3 days in advance. Store them separately in the refrigerator.
  • Serving: For the best visual appeal, do not toss the salad; layer the ingredients to prevent the beet juice from coloring the cheese and greens pink.