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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.

Source: EatingWell.com, November 2019


Recipe Summary

10 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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 1/2 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.

  • Meanwhile, bring the remaining 1/2 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).

  • 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.

  • 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 Facts

1 1/2 cups
225 calories; protein 6.2g; carbohydrates 23.3g; dietary fiber 3.9g; sugars 17.7g; fat 11.5g; saturated fat 3g; cholesterol 3.9mg; vitamin a iu 466.4IU; vitamin c 7.4mg; folate 143.9mcg; calcium 82.1mg; iron 2mg; magnesium 53.4mg; potassium 521.7mg; sodium 316.9mg; thiamin 0.1mg.

2 1/2 fat, 2 vegetable, 1/2 medium-fat protein