Roasted Beet Goat Cheese Salad Recipe
This colorful, healthy, and easy to make Roasted Beet Goat Cheese Salad is a great recipe to kick off the fall season! This salad is full of flavor and crunch from the beets and walnuts and has a flavorful olive oil and vinegar dressing.
Ingredients for Beet Salad
- 6 medium beets, scrubbed
- 6 cups arugula
- 1 avocado, sliced
- 4 oz. goat cheese, crumbled
- 1/2 cup chopped toasted walnuts
Ingredients for Dressing
- 6 medium beets, scrubbed
- 1/4 cup balsamic vinegar
- 1 tbsp. maple syrup
- 2 tsp. Dijon mustard
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400° F. 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.
