Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!
A Winning Combination: Roasted Beets and Arugula Dressing
I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!
Why This Recipe Works
- Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
- Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
- Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
- Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
- Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.
Ingredients in This Roasted Beet Salad Recipe
Here’s what you’ll need to create this elegant salad:
- Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
- Large beets (red)
- Boston, Bibb or Butter lettuce
- Crumbled goat cheese
- Red onion
- Kosher or sea salt
- Fresh ground black pepper
Quick Tip – anchovy paste
If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which makes the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed anchovies
How to Make Roasted Beet Salad
Here’s how to easily make this delicious roasted beet salad:
- Make the Arugula Salad Dressing.
Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend. - Preheat the oven to 375 degrees.
- Prep beets.
Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. - Roast beets.
Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork. - Cool beets; peel, and cut.
Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. - Plate salad.
Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side.
Tips for Making the Best Roasted Beet Salad Recipe
Here are my tips for ensuring this Roasted Beet Salad comes out perfectly:
- Don’t peel before roasting. Once cooked, the beet skin is easily removed – it easily slides off.
- Don’t overcook. Beets can become mushy, less vibrant, and sometimes even slightly bitter when overdone.
- Don’t overdress. Drizzle the arranged salad with a small amount of dressing, passing the rest on the side. Or skip the drizzle altogether! This is a fairly rich dressing and can easily overpower the other ingredients – and/or make the salad soggy.
- Don’t toss. The juice from the beets can color the greens and goat cheese a light pink.
Variations and Substitutions
While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:
- Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
- Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
- Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
- Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.
Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.
Storing Roasted Beets
If roasting the beets ahead, or if you have leftovers, peel them and then place in an airtight container and refrigerate. They will last 3 to 4 days. Peeled roasted beets can also be frozen in an airtight container for up to 3 months. (Many sites recommend freezing for longer, but I find most cooked food starts to lose its flavor after around 3 months.) Thaw frozen beets in the refrigerator overnight.
Serving Suggestions for Goat Cheese and Roasted Beet Salad
This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.
As a main dish, pair it with one of these soups:
- Creamy Ginger Carrot Soup
- Tomato Basil Bisque
- Butternut Squash Soup
- Fresh Green Pea Soup
- Carrot Vichyssoise Soup
- Cold Potato Leek Soup
And, when serving as a side salad or first course, here are a few suggested main dishes:
FAQs for Roasted Beet Salad
For this recipe, I recommend using red beets because they have the strongest earthiness and the sweetest flavor once roasted. Milder golden beets will also work, but contribute less to the dish.
At 375 degrees, it will take 45 minutes to 1 hour to roast the beets.
Yes, you can. Peeled and stored in an airtight container, they will last up to 3 months in the freezer.
Roasted Beet Salad with Goat Cheese
Print Recipe- Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is the my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!
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Prep Time: 15 minues -
Cooling Time: 10 minutes
-
Cook Time: 45 minutes
-
Total Time: 0 hours
-
Yield: 6 servings -
Diet: Vegetarian
Ingredients
- Arugula Salad Dressing
- 6 large beets (red or mixture of red and yellow)
- 9 to 10 cups Boston, Bibb or Butter lettuce, torn into bite-size pieces
- 3/4 cup crumbled goat cheese
- 1/3 cup sliced red onion, or more to taste
Instructions
- Preheat the oven to 375 degrees.
- Wash the beets and trim off the ends. In a large piece of foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil.
- Place wrapped beets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
- Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges.
- Divide lettuce among 6 salad plates. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side.
Notes
Note on anchovy paste: If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which make the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed.
Variation: Place lettuce on a large serving platter. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Pass dressing on the side.
Make ahead: The dressing can be prepared and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.
Category: Side salads, healthy, gluten free, easy
Method: Roasting
Cuisine: American
[This recipe was updated in April of 2018 and again in November of 2024.
The post Recipe for Roasted Beet Salad with Goat Cheese appeared first on A Well Seasoned Kitchen.
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