Roasted Beet Goat Cheese Salad

March 02, 2020

Roasted Beet Goat Cheese Salad


  • 6 medium beets, scrubbed
  • 6 c. arugula
  • 1 avocado, sliced
  • 4 oz. goat cheese, crumbled
  • 1/2 c. chopped toasted walnuts


  • 1/2 c. extra-virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1 tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • Kosher salt


  • Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  • Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  • Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

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