Roasted Beet Salad with Goat Cheese and Balsamic
This beet salad recipe tastes fancy but is SO EASY to make. A show-stopping and flavorful salad that is impressive for holidays, entertaining, or a simple dinner at home.
Equipment
- 1 Oven Preheated to 400°F (200°C)
Ingredients
Ingredients
- 6 medium beets about 2 pounds, firm and fresh
- 6 cups baby arugula washed and spun dry
- 4 ounces goat cheese or feta cheese diced or crumbled
- 1/2 cup pecans toasted
- 1/2 cup dried cranberries
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 clove garlic pressed or finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Instructions
- Start by preheating your oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil, then lay ‘em on a baking sheet.
- Roast in that hot oven for about 30 to 40 minutes. You wanna check if they’re tender by poking with a fork.
- Take those beets out, let ‘em cool so you don’t burn your fingers peeling, then dice ‘em up.
- Grab a big bowl, toss in arugula, diced beets, goat cheese, pecans, and cranberries.
- Whisk olive oil, balsamic vinegar, Dijon mustard, minced garlic, and salt in a small bowl till it’s all blended nice.
- Drizzle the dressing over your salad mix, then toss gently so you don’t smoosh the goat cheese or greens.
- Serve it right away if you like, or let it chill a bit in the fridge for 30 minutes if you want it cool and mellow.
Notes
For longer storage, beets roast well ahead of time and freeze just the diced beets in a freezer bag. When you want salad, thaw and toss with fresh toppings.