Beet Salad with Goat Cheese and Balsamic

Name: Beet Salad with Goat Cheese and Balsamic
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 4-5 medium beets; Extra-virgin olive oil; 2 cups arugula or spring mix; 1/2 shallot thinly sliced; 1/2 green apple thinly sliced; 1/4 cup toasted walnuts; 2 oz goat cheese; Microgreens optional; Balsamic vinaigrette; Flaky sea salt; Freshly ground black pepper

Red and golden beets, green apple, arugula, walnuts, and goat cheese under balsamic — a salad that didn't get the mostly-green memo.

DifficultyEasyTotal time75 minServes4

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Overview

Prep15 min

Cook60 min

Total75 min

Servings4

DifficultyEasy

Equipment

Oven
Foil
Platter

Method

Preheat the oven

Preheat the oven to 400°F.

Wrap the beets

Place each beet on foil.

Season

Drizzle with olive oil and season with salt and pepper.

Seal

Wrap tightly.

Roast

Roast for 35-60 minutes, depending on size, until fork-tender.

Cool and peel

Cool and peel the beets.

Slice

Slice into 1/4-inch rounds.

Arrange

Arrange greens, shallot, apple, beets, walnuts, and goat cheese.

Add microgreens

Add microgreens if using.

Dress

Drizzle with balsamic vinaigrette.

Finish

Finish with flaky salt and pepper.

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Tips

NoteRoast the beets a day or two ahead if you're making this for a holiday dinner.

NoteAnd if you're working with red and golden beets, keep them separate until assembly unless you want everything to become enthusiastically pink.

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Nutrition

AllergensDairy, Tree Nuts

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Storage

RefrigeratorRoasted beets keep up to 5 days airtight; assemble the salad just before serving.

Frequently asked

Do I need to peel raw beets before roasting?+

No — the skins slip off easily once they're roasted and cooled.

Can I substitute the goat cheese?+

Feta or whipped ricotta both work; the creamy-salty contrast is what matters.

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