Insanely Good Beet Salad with Goat Cheese
A vibrant, flavor-packed salad combining roasted beets, tangy goat cheese, and a bold balsamic vinaigrette. Perfect for weeknight dinners or elegant gatherings, it balances sweet, tangy, and crunchy textures.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 servings
- Category: dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 lbs (900 g) beets, peeled and cubed
1/2 cup shelled pistachios, toasted
1/2 cup dried cranberries
1/3 cup balsamic vinegar
2 tbsp olive oil
1 tsp maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
8 oz (225 g) goat cheese, crumbled
4 cups arugula
1 tbsp chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C)
Toss beet cubes with 1 tbsp olive oil, salt, and pepper
Arrange on a baking sheet and roast for 35-45 minutes until tender
Whisk balsamic vinegar, maple syrup, Dijon mustard, 1 tsp olive oil, and pinch of salt for the vinaigrette
In a large bowl, combine arugula, roasted beets, pistachios, and dried cranberries
Pour vinaigrette over the salad and toss gently
Top with crumbled goat cheese and parsley before serving
Notes
For a nut-free version, substitute with toasted sunflower seeds
Add a handful of crumbled feta as a substitute for goat cheese
Store leftovers in an airtight container for up to 2 days
The vinaigrette can be doubled for an extra zesty flavor