Name: Roasted Beet Salad With Goat Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 cups arugula; 4-5 assorted fresh beets, sliced into wedges ((red and golden)); 1 tablespoon extra virgin olive oil; ½ teaspoon sea salt; ⅛ teaspoon black pepper; ⅓ cup red onion, thinly sliced; 4 ounces goat cheese ((crumbled)); ½ cup pistachios ((shelled)); ⅓ cup extra virgin olive oil; 2 Tablespoons apple cider vinegar; 1 Tablespoon dijon mustard; 2 Tablespoons honey; ¼ teaspoon sea salt; ⅛ teaspoon black pepper

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Ready to jazz up your salad game? Roasted Beet Salad with Goat Cheese is like a flavor party on a plate! You'll love these oven roasted beets and goat cheese crumbles tossed with crunchy pistachios and a homemade honey-dijon vinaigrette.

Roasted beet salad with honey dijon vinaigrette.

The Best Roasted Beet Salad!

Full of Flavor: Roasted beets feature a natural sweetness that go great with goat cheese. Plus, the honey-dijon vinaigrette is to die for!
Easy to Make Ahead: You can roast the beets ahead of time, so when it’s time to eat, just layer it up.
Nutrient-Packed: This salad is loaded with vitamins, antioxidants, and healthy fats, so you’re getting a delicious meal that’s also packed with nutrients.

Roasted Beet Salad with Goat Cheese is both sweet and savory, so it's perfect for days when you want something light yet satisfying. Plus, it’s got that down-home feel while still being a little bit fancy.

Serve it with cast iron beef tenderloin for date night, or top it with grilled chicken for an easy lunch or dinner.

Love different types of salads? Try my Fall Harvest Salad or Strawberry Pecan Salad with feta cheese. Great for holidays, or any day in between!

Ingredient Notes

Quantities can be found in the recipe card at the bottom of this page.

Salad Fixins

fresh arugula - can used mixed greens, romaine, kale, or whatever you like
red and golden beets - slice into wedges, no need to peel
extra virgin olive oil - substitute avocado oil if desired
sea salt and black pepper - the spice of life!
red onion - thinly sliced is best
goat cheese - crumble into rustic pieces
shelled pistachios - can use walnuts or pecans as a variation

Honey Dijon Vinaigrette

olive oil - use extra virgin or substitute another oil of your choice
apple cider vinegar - can use red wine vinegar if desired
dijon mustard - thickens and and adds flavor to the dressing
honey - sweetens the mix
sea salt and black pepper

Ingredients needed to make roasted beet salad.

Instructions

1 - Make the Vinaigrette: Add dressing ingredients to a small bowl. Whisk until fully combined. Set aside.

Honey Dijon Vinaigrette in a measuring cup.

2 - Prep the Beets: Scrub beets well with a vegetable brush. On a cutting board, slice off the top of each beet, and then slice off the bottom. Turn them flat side down, slice in half, and then again into wedges. It's fine to leave the peels on because they will turn soft and edible after roasting.

3 - Roast the Beets: Place them into a small bowl and toss with olive oil and salt and pepper. Toss onto a baking sheet and into a preheated 375ºF oven. Bake for 30 minutes. Remove from the oven and let cool.

4 - Prepare the Salad: Layer arugula, sliced onion, beets and pistachios on a large serving platter or bowl. Crumble goat cheese across the top. Drizzle prepared dressing over greens and other ingredients.

Roasted beet salad being served at the table.

Customize It!

Add Citrus: Toss in some mandarin or grapefruit slices. The juicy citrus adds a pop of flavor that pairs perfectly with earthy beets and creamy goat cheese.
Herb It Up: Add some fresh herbs like mint, basil, or dill. They’ll create a burst of freshness.
Toss In Dried Fruit: A splash of dried cranberries or dried cherries adds sweetness and texture.

What to Serve with Roasted Beet Salad

Chicken: A juicy, grilled chicken breast or fried chicken tenders are tasty toppers.
Cheesy Bread: A warm, crusty baguette or cheesy garlic bread is great for soaking up the tasty dressing.
Soup: A bowl of creamy potato soup or vegetable beef soup complements the salad and makes a comforting meal.
Baked Fish: Try it with baked jerk salmon or trout.
Roasted Veggies: Add a side of roasted carrots, sweet potatoes, or lemon butter asparagus to keep the meal colorful.

Roasted beet salad on a plate with fork.

Tips for Success

Add Beets Last: Since mixing instead of layering can cause the beets to get messy, it's better not to toss this salad.
Go Easy on the Dressing: Drizzle the dressing on just before serving to keep your greens fresh and crispy.
Mix It Up: Feel free to add extras like nuts, fruits, or herbs. It’s all about adding your favorite flavors and textures.

Roasted beet salad on a horizontal plate.

Storage and Freezing

Keep It Separate: Store the beets, greens and dressing separately. This keeps the greens from getting soggy and helps the flavors stay fresh.

Use Airtight Containers: Pop the beets and any other ingredients into airtight containers. This helps preserve their freshness and prevents them from picking up other odors in the fridge.

Chill Quickly: Place the leftovers in the fridge as soon as possible to keep everything fresh. Leftovers should be good for about 3 days. Dressing can be made ahead and stored in the refrigerator for up to 1 week. Let sit at room temperature and whisk before serving.