Dinner

Roasted Beet & Goat Cheese Salad Recipe

ByIsabella Vance February 22, 2026February 22, 2026

Introduction

This Roasted Beet & Goat Cheese Salad is a vibrant and flavorful dish perfect for any season. The sweetness of roasted beets pairs beautifully with creamy goat cheese and crunchy toasted walnuts, all brought together by a tangy balsamic vinaigrette.

A close-up view of a fresh salad served in a white bowl shows a mix of layers starting with dark green arugula leaves as the base. On top, there are vibrant deep purple beet slices with a smooth texture, bright green avocado slices with a creamy look, and small chunks of light brown walnuts scattered throughout. Small white pieces of crumbly goat cheese dot the salad, and the ingredients appear lightly seasoned with black pepper. A wooden spoon is partially visible on the right side, resting on the salad. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium beets, scrubbed
6 cups arugula
1 avocado, sliced
4 oz. goat cheese, crumbled
1/2 cup chopped toasted walnuts
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
Kosher salt
Freshly ground black pepper

Instructions

Step 1: Preheat the oven to 400°F. Wrap each scrubbed beet in foil, leaving some water clinging to help speed cooking, and place them on a baking sheet. Roast for about 1 hour, or until a knife or fork inserts easily. Let cool, then peel and cut into thin wedges.
Step 2: Prepare the vinaigrette by combining olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a jar. Shake until fully combined, then season with salt and freshly ground black pepper to taste. Alternatively, whisk vinegar, mustard, syrup, salt, and pepper in a bowl while slowly drizzling in oil.
Step 3: Place arugula in a large serving bowl and lightly dress it with the vinaigrette. Arrange the roasted beets, sliced avocado, crumbled goat cheese, and toasted walnuts on top. Toss gently, adding more vinaigrette if desired, and serve immediately.

Tips & Variations

Toast the walnuts in a dry pan for a few minutes to enhance their flavor and crunch.
Substitute arugula with mixed greens or baby spinach for a milder taste.
Add a handful of fresh herbs like basil or parsley for extra freshness.
For a vegan version, replace goat cheese with a plant-based cheese or omit it altogether.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep beets peeled and dressed greens separate to prevent sogginess. When ready to eat, toss ingredients together and add fresh avocado. Reheat beets slightly if preferred warm, but the salad is best served chilled or at room temperature.

How to Serve

A white bowl filled with a fresh salad featuring a base layer of bright green arugula leaves. On top, there are dark red beet slices, light green avocado wedges, and small chunks of white goat cheese scattered evenly. Roughly chopped brown walnuts add texture and color contrast throughout. The salad is lightly dressed, with tiny drops of olive oil and black pepper sprinkled on the ingredients. A wooden spoon is visible on the lower right edge of the bowl, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beets in advance?

Yes, you can roast the beets up to two days ahead. Store them peeled and wrapped in plastic or in an airtight container in the refrigerator until ready to use.