Roasted Beet and Goat Cheese Salad With Balsamic Vinaigrette

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1 1/2 lb (680 g) beets (about 3 medium)
• 1 tbsp extra-virgin olive oil (for beets)
• 1/2 tsp kosher salt (divided)
• 5 oz (140 g) arugula
• 1 crisp apple (about 8 oz / 225 g), thinly sliced
• 1/2 cup (55 g) walnut halves, toasted
• 4 oz (115 g) goat cheese, crumbled
• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/3 cup (80 ml) extra-virgin olive oil (for dressing)
• 1 tbsp finely minced shallot (optional)
• 1/4 tsp freshly ground black pepper

Do This

• 1. Heat oven to 400°F (205°C). Scrub beets, trim tops, drizzle with 1 tbsp olive oil + 1/4 tsp salt, wrap in foil.
• 2. Roast beets 50–60 minutes until a knife slides in easily. Cool 10 minutes, then peel and slice into wedges.
• 3. Toast walnuts in a dry skillet 3–5 minutes (or bake at 350°F/175°C for 6–8 minutes). Cool.
• 4. Whisk balsamic, Dijon, honey, 1/4 tsp salt, pepper (and shallot if using). Slowly whisk in 1/3 cup olive oil.
• 5. Add arugula to a bowl and toss with just enough vinaigrette to lightly coat.
• 6. Plate arugula, top with roasted beets, apple slices, walnuts, and goat cheese. Drizzle extra vinaigrette to finish.

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Why You’ll Love This Recipe

• Fancy but easy: Roasting beets is mostly hands-off, and the salad comes together in minutes.
• Perfect balance: Sweet beets and apple, creamy goat cheese, peppery arugula, and tangy balsamic.
• Great for hosting: You can roast the beets and mix the vinaigrette ahead of time.
• Lots of texture: Tender beets, crunchy walnuts, crisp apple, and creamy cheese in every bite.

Grocery List

• Produce: beets (1 1/2 lb), arugula (5 oz), 1 apple, 1 shallot (optional)
• Dairy: goat cheese (4 oz)
• Pantry: walnuts, balsamic vinegar, Dijon mustard, honey, extra-virgin olive oil, kosher salt, black pepper

Full Ingredients

For the Roasted Beets

• 1 1/2 lb (680 g) beets (about 3 medium), tops trimmed and scrubbed
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt

For the Balsamic Vinaigrette

• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp finely minced shallot (optional, but adds a nice savory bite)
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup (80 ml) extra-virgin olive oil

For the Salad

• 5 oz (140 g) arugula, washed and thoroughly dried
• 1 crisp apple (about 8 oz / 225 g; Honeycrisp or Pink Lady work well), cored and thinly sliced
• 1/2 cup (55 g) walnut halves, toasted and cooled
• 4 oz (115 g) goat cheese, crumbled

Step-by-Step Instructions

Step 1: Heat the oven and prep the beets

Preheat your oven to 400°F (205°C). Scrub the beets well under cool running water (no need to peel yet). Trim off the tops and root tail if it’s extra long, but leave enough of the beet intact so juices don’t bleed out too much.

Place the beets on a large sheet of foil. Drizzle with 1 tbsp extra-virgin olive oil and sprinkle with 1/4 tsp kosher salt. Wrap into a tight packet and place on a rimmed baking sheet (just in case any juices leak).

Step 2: Roast until tender

Roast for 50–60 minutes, depending on beet size. They’re done when a paring knife slides into the thickest part with very little resistance.

Carefully open the foil packet (watch for steam) and let the beets cool for 10 minutes, or until you can handle them safely.

Step 3: Toast the walnuts

While the beets roast (or while they cool), toast the walnuts to deepen their flavor.

Skillet method: Add walnuts to a dry skillet over medium heat. Cook, stirring often, for 3–5 minutes until they smell nutty and a shade darker. Immediately transfer to a plate to cool.

Oven method: Spread walnuts on a small baking sheet and toast at 350°F (175°C) for 6–8 minutes. Cool completely.

Step 4: Peel and slice the beets

Use paper towels to gently rub the skins off the warm beets; they should slip off easily. (If you’d rather not stain your hands, wear disposable gloves.)

Slice the beets into 1/2-inch (1.25 cm) wedges or rounds—whatever you like for a pretty presentation.

Step 5: Make the balsamic vinaigrette

In a small bowl (or a jar with a tight lid), combine 3 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp minced shallot (if using), 1/4 tsp kosher salt, and 1/4 tsp black pepper.

Slowly whisk in the 1/3 cup (80 ml) olive oil until the dressing looks glossy and slightly thickened. Taste and adjust: add a tiny pinch of salt for more punch, or an extra 1/2 tsp honey if you like it sweeter.

Step 6: Dress the arugula

Add the arugula to a large bowl. Drizzle with just enough vinaigrette to lightly coat (start with about 2–3 tbsp, then add more as needed). Toss gently so the leaves stay fluffy rather than weighed down.

Step 7: Assemble and finish the salad

Divide the dressed arugula among 4 plates (or arrange on one large platter). Top with the roasted beet wedges, thin apple slices, toasted walnuts, and crumbled goat cheese.

Drizzle a little extra vinaigrette over the beets and apples right before serving. If you want it to feel extra special, build the salad in layers so every plate gets a bit of everything.

Pro Tips

• Dry the arugula well: Wet greens make dressing slide off and can water down flavor. A salad spinner helps a lot.
• Roast extra beets: If you’re turning on the oven anyway, roast 1–2 extra beets and save them for sandwiches, grain bowls, or tomorrow’s salad.
• Don’t overdress: Arugula wilts quickly. Lightly coat the greens, then drizzle more on top if needed.
• Apple timing matters: Slice the apple right before serving for the freshest look and crunch.
• Goat cheese shortcut: Freeze the goat cheese for 10 minutes so it crumbles more neatly instead of smearing.

Variations

• Add protein: Top with sliced grilled chicken or seared salmon for a satisfying main dish.
• Swap the fruit: Use pear slices instead of apple, or add 1/3 cup dried cranberries for extra sweetness.
• Change the cheese or nuts: Try feta instead of goat cheese, or use toasted pecans or pistachios instead of walnuts.

Storage & Make-Ahead

For the best texture, store components separately and assemble right before eating. Roasted beets keep well in an airtight container in the refrigerator for up to 5 days. The balsamic vinaigrette can be refrigerated in a sealed jar for up to 7 days; let it sit at room temperature for 10 minutes and shake well before using. Toasted walnuts keep at room temperature in a sealed container for up to 1 week. Once dressed, arugula will wilt, so dressed salad is best eaten immediately (or within 2 hours if kept chilled).

Nutrition (per serving)

Approximate (based on 4 servings): 360 calories, fat 26 g, carbohydrates 22 g, protein 10 g, fiber 5 g, sugars 14 g, sodium 480 mg.