Roasted Beet Salad with Goat Cheese
A vibrant and sophisticated salad that perfectly balances earthy roasted beets with the creamy tang of goat cheese. This Mediterranean-inspired dish features a punchy pomegranate vinaigrette, crisp arugula, and crunchy walnuts for a satisfying texture. It is a nutrient-dense, vegetarian-friendly salad that feels like a gourmet meal yet is simple enough to prep in advance for any day of the week.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 pound fresh beets
4 cups fresh baby arugula
4 ounces crumbled goat cheese
1/2 cup walnuts, toasted and chopped
1/4 cup pomegranate arils
3 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon balsamic vinegar
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Scrub the beets, wrap them loosely in foil, and roast for 45-60 minutes until fork-tender.
Allow beets to cool, peel away the skins, and slice into bite-sized wedges.
In a small bowl, whisk together the olive oil, pomegranate molasses, balsamic vinegar, salt, and pepper to create the dressing.
In a large serving bowl, toss the arugula with a small amount of the dressing.
Arrange the beet wedges over the arugula.
Top with crumbled goat cheese, toasted walnuts, and pomegranate arils.
Drizzle with the remaining dressing before serving.
Notes
Beets can be roasted up to 3 days in advance and stored in the refrigerator. To toast walnuts, place them in a dry pan over medium heat for 3-5 minutes until fragrant. Use golden beets for a sweeter, milder flavor if preferred.