This roasted Beet Salad recipe is bursting with flavor from fresh beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It’s a simple and impressive salad any guest will love!
Want more salad recipes? Try Bulgur Salad, Orzo Salad, or Pear and Pomegranate Salad!
Why I love this recipe:
- Simple Elegance – The Whipped Goat Cheese really makes this simple beat salad something special, and it only takes a minute to do.
- Easy – Only a few ingredients but each one is the star of the show and worth every minute of prep. It’s an impressive salad even a beginner cook can make!
- Delicious – From the delicious beets to the whipped goat cheese and homemade balsamic vinaigrette, this beet salad with arugula is bursting with flavor and is absolutely incredible!
How to make Beet Salad:
Cook Beets: Place raw beets on individual squares of aluminum then drizzle with olive oil and wrap in foil. Bake for about 50-60min, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor then whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.
Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.
Assemble: Add a bed of greens to serving bowl then top with beets and nuts. Add small dollops of whipped goat cheese over the top then garnish with chives and drizzle desired amount of dressing over salad and serve the best beet salad!
Make Ahead Instructions:
To Make Ahead: The beets can be cooked and prepped and the dressing can be made up to 2 days in advance. Store separately in the fridge in airtight containers.
Recipe Variations:
- Fruit: Add fresh peeled orange slices or peaches.
- Nuts: Use your favorite kind, or what’s on hand.
- Greens: You can use all mixed greens or arugula, or a combination of both.
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Recipe
Cook Beets: Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.
Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.
Assemble: Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.
- Fruit: Add fresh peeled orange slices or peaches.
- Nuts: Use your favorite kind, what’s on hand, or omit for nut allergy
Calories: 427kcalCarbohydrates: 35gProtein: 11gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 11mgSodium: 513mgPotassium: 760mgFiber: 8gSugar: 26gVitamin A: 5156IUVitamin C: 12mgCalcium: 110mgIron: 3mg
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