Beet and Goat Cheese Salad
Sweet roasted beets and tangy, creamy goat cheese are a pairing that never lets you down. Arugula brings a peppery bite, toasted walnuts bring crunch, and a honey-balsamic dressing ties it all together. We like to serve the beets just warm, so the cheese softens slightly and clings to every piece.
- Prep
- 15 min
- Cook
- 1 h
- Rest
- 20 min
- Total
- 1 h 35 min
- Servings
- 4
- Level
- Easy
- Per serving
- 370 kcal
Ingredients
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What to use instead
Swap the goat cheese for feta or a soft cream cheese, and the walnuts for pecans.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
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Step 1: Roast the beets
Heat the oven to 200°C (400°F). Wrap each beet in foil and roast for 50–70 minutes depending on size, until a knife slides in with no resistance.
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Step 2: Cool and peel
Open the foil and let the beets cool for about 20 minutes, until you can handle them. The skins will rub off easily with your fingers or a paper towel. Cut into wedges.
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Step 3: Toast the walnuts
Heat a dry frying pan over medium heat and toast the walnuts for 3–4 minutes, shaking constantly, until fragrant and slightly darker. Tip onto a plate right away so they don't burn.
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Step 4: Whisk the dressing
Whisk the oil, balsamic vinegar and honey with a fork and season with salt and pepper. Toss the still-warm beets with half of the dressing.
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Step 5: Assemble the salad
Lightly toss the arugula with the remaining dressing and divide between plates. Top with the beets, crumble over the goat cheese with your fingers and scatter with walnuts. Serve straight away.
Tips & variations
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Tip
Wear disposable gloves when peeling beets to keep your hands from staining.
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Swap
Swap the goat cheese for feta or a soft cream cheese, and the walnuts for pecans.
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Variation
Add thin slices of pear or orange segments for an extra juicy salad.
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Storage
Roasted beets keep in the fridge for up to 4 days, so they're easy to make ahead.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 370 kcal | 1,480 kcal |
| Protein | 11 g | 44 g |
| Fat | 27 g | 108 g |
| Carbohydrates | 21 g | 84 g |
Approximate values calculated from standard ingredient data.
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