Beet & Goat Cheese Salad

Beet & Goat Cheese Salad

0 Reviews
From:, November 2019

This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound red beets, trimmed
  • 1 cup balsamic vinegar, divided
  • 2 cups loosely packed arugula
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 ounces goat cheese, crumbled (about ½ cup)
  • ¼ cup chopped toasted walnuts


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Place a large piece of foil on a rimmed baking sheet; place beets in the center of the foil. Gather the sides of the foil up to make a packet; pour in ½ cup vinegar and seal the packet. Roast until the beets are very tender when pierced with a knife, about 45 minutes. Open the foil packet; let cool for 30 minutes.
  2. Meanwhile, bring the remaining ½ cup vinegar to a boil in a small saucepan over medium-high heat. Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes. Remove from heat (the mixture will thicken as it cools).
  3. When the beets are cool enough to handle, peel them, then slice very thinly with a knife or a mandoline. Arrange the sliced beets, overlapping slightly, on a platter.
  4. Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets. Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.
  • To make ahead: Roast beets (Step 1) and refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 225 calories; 12 g fat(3 g sat); 4 g fiber; 23 g carbohydrates; 6 g protein; 144 mcg folate; 4 mg cholesterol; 18 g sugars; 0 g added sugars; 466 IU vitamin A; 7 mg vitamin C; 82 mg calcium; 2 mg iron; 317 mg sodium; 522 mg potassium
  • Nutrition Bonus: Folate (36% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 2 vegetable, ½ medium-fat protein

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