Roasted Beet and Goat Cheese Salad
This salad balances the earthy sweetness of slow-roasted beets against the sharp, creamy tang of fresh goat cheese. The secret lies in roasting the beets in their skins to intensify their sugar content, then dressing them while still warm so they absorb the vinaigrette.
Don't rush the roast.
Beets need time for their natural sugars to concentrate. Choose beets of similar size to ensure they finish roasting at the same time.
- baking sheet
- aluminum foil
- sharp chef's knife
- mixing bowl
What goes in.
- 4 mediumred beets, scrubbed and greens removed
- 1 tbspolive oil
- 4 ozfresh goat cheese, crumbled
- 5 ozarugula or baby spinach
- 1/4 cupwalnuts, toasted and chopped
- 2 tbspbalsamic vinegar
- 1 tspdijon mustard
- 1/4 cupextra virgin olive oil
- to tastesea salt and black pepper
Peeling and seasoning while hot
Peeling beets while warm makes the skins slide off easily and allows the vinaigrette to penetrate the flesh, ensuring flavor in every bite.
The method.
Roast the beets
Preheat your oven to 400°F (200°C). Wrap the scrubbed, dry beets individually in foil. Place them on a baking sheet and roast until a knife slides into the center with no resistance, about 60 to 75 minutes.
Prepare the vinaigrette
While the beets roast, whisk the balsamic vinegar, mustard, salt, pepper, and extra virgin olive oil in a small bowl until emulsified.
Peel and slice
Let the beets cool for 10 minutes until you can handle them. Hold a beet with a paper towel and rub the skin; it should slip off. Slice the beets into half-moons.
Dress and assemble
Toss the warm beet slices in half of the vinaigrette. Arrange the greens on a platter, top with the beets, crumbled goat cheese, and walnuts. Drizzle the remaining dressing over the top.
Other turns to take.
Citrus Variation
Replace balsamic vinegar with fresh orange juice and zest for a brighter, lighter profile.
Seed Swap
Use toasted pumpkin seeds or sunflower seeds if you want to avoid tree nuts.
When it doesn't go to plan.
Wear kitchen gloves when handling roasted beets to keep your fingers from staining.
Toasted walnuts bring a necessary crunch; don't skip the step of heating them in a dry pan until fragrant.
If the beet greens are fresh and vibrant, sauté them quickly with garlic and add them to the salad base.
The ones that keep coming up.
Can I roast the beets ahead of time?
Yes, you can roast them up to two days in advance. Keep them in the fridge unpeeled, then peel and slice just before serving.
What if I can't find fresh goat cheese?
Feta works as a substitute, though it is saltier and firmer than the creamy texture of goat cheese.