Roasted Beetroot and Goat Cheese Salad
Earthy beets, creamy goat cheese, crunchy walnuts, and a honey vinaigrette that ties it all together. This is a salad that actually excites me.
Salads · Prep 10 min · Cook 60 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 4 medium beetroot
- 100 g goat cheese, crumbled
- 50 g walnuts, toasted
- 100 g arugula
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- salt and pepper, to taste
I used to hate beets. That tinny, dirt-like flavor from the canned ones at school lunches traumatized me. Then someone gave me a roasted beet and it was like eating a completely different vegetable — sweet, earthy, almost meaty.
Roasting beets takes patience (about an hour in foil) but it is all hands-off time. Once they cool enough to handle, the skin slips right off and you have these gorgeous ruby jewels. Paired with creamy goat cheese and crunchy walnuts, it is a salad that feels indulgent and wholesome at the same time.
The honey-mustard vinaigrette is essential — it bridges the sweet beets and tangy cheese.
Pro Tips
- Wrap beets individually in foil. They roast more evenly.
- Wear gloves when peeling. Beet juice stains EVERYTHING.
- Toast the walnuts in a dry pan. Raw walnuts are boring. Toasted walnuts are magic.
- Add the goat cheese in big crumbles, do not spread it. You want bites of cheese, not a smear.
Serving
Arrange arugula on a platter, scatter beet wedges, crumble goat cheese, and top with walnuts. Drizzle vinaigrette generously. Serve as a starter or a light lunch.
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