Beet And Goat Cheese Salad
Ingredients
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- 1 1/2 pounds beets – trimmed and scrubbed (~5 medium beets)
- 7 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 1/2 cup walnut halves
- 2 tablespoons shallot – finely minced
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 5 ounces arugula
- 4 ounces goat cheese – crumbled
- 1 tablespoon chives – thinly sliced (for serving)
Instructions
1. Heat the oven to 400°F. Line a small baking dish with foil.
2. Place the trimmed, scrubbed beets on the foil, drizzle with 1 tablespoon of the olive oil, and season with 0.25 teaspoon kosher salt and 0.25 teaspoon black pepper. Wrap tightly and roast until a knife slides in with little resistance, 45–60 minutes depending on size.
3. While the beets roast, spread the walnut halves on a small baking sheet and toast until fragrant, 5–7 minutes. Let cool, then roughly chop.
4. In a bowl, whisk the remaining 6 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, minced shallot, the remaining 0.5 teaspoon kosher salt, and the remaining 0.25 teaspoon black pepper until emulsified.
5. When the beets are just cool enough to handle, rub off the skins with a paper towel, then cut into 0.5-inch wedges. Toss the warm beets with 2–3 tablespoons of the vinaigrette and set aside.
6. In a large bowl, toss the arugula with 2–3 tablespoons of the vinaigrette until lightly coated.
7. Arrange the dressed arugula on a platter. Spoon the dressed beets over the greens, scatter the chopped walnuts and crumbled goat cheese on top, drizzle with some of the remaining vinaigrette, and sprinkle with the chives. Serve immediately.
Beet and Goat Cheese Salad balances sweet, earthy roasted beets with creamy, tangy goat cheese and the peppery lift of fresh greens. Toasted walnuts add crunch and a roasty depth that plays well against a bright mustard-shallot vinaigrette. It’s a composed salad that eats like a light meal, with contrasting textures and a vivid color palette that makes it as appealing to look at as it is to eat.
Rooted in modern bistro and market-driven cooking, this pairing became popular in the late 20th century as chefs leaned into simple ingredient combinations that highlight natural flavors. While versions appear across Europe and North America, it’s especially common on contemporary American menus influenced by French techniques. Over time, countless variations emerged—different nuts, greens, and dressings—but the core of roasted beets, goat cheese, and a sharp vinaigrette has remained a staple combination.