Roasted Beet and Goat Cheese Salad Recipe
A vibrant and refreshing Roasted Beet and Goat Cheese Salad featuring tender roasted beets, peppery arugula, creamy goat cheese, crunchy walnuts, and a zesty orange vinaigrette. This easy-to-assemble salad is perfect as a light lunch or an elegant starter.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes (for roasting beets)
- Total Time: 55-70 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 4 medium beets, roasted and sliced
- 4 cups arugula
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts
Dressing
- 1/4 cup orange vinaigrette
Instructions
- Prepare the base: Arrange the arugula evenly on a large serving platter to form the base of the salad.
- Add roasted beets: Place the roasted and sliced beets over the bed of arugula, distributing them evenly for vibrant color and flavor.
- Add toppings: Sprinkle the crumbled goat cheese and chopped walnuts over the salad to add creaminess and crunch.
- Dress the salad: Drizzle the orange vinaigrette over the entire salad just before serving to infuse a citrusy brightness.
Notes
- To roast beets: wrap whole beets in foil and roast at 400°F (200°C) for about 45-60 minutes until tender.
- Walnuts can be toasted lightly for extra flavor if desired.
- Orange vinaigrette can be homemade by whisking together fresh orange juice, olive oil, vinegar, honey, salt, and pepper.
- This salad is best served immediately after dressing to keep the greens fresh and crisp.
Keywords: roasted beet salad, goat cheese salad, arugula salad, walnut salad, orange vinaigrette, healthy salad
