Salad enthusiasts, prepare to have your taste buds tantalised by this symphony of flavours – the Roasted Beet Salad with Goat Cheese and Arugula.

This culinary masterpiece features roasted beets, their natural sweetness enhanced by the roasting process, providing a delightful contrast to the tangy creaminess of goat cheese.
The peppery arugula adds a touch of zest, while the balsamic reduction ties all the elements together with its rich, syrupy goodness.

Yield: 4 serves

How to Make a Delicious Roasted Beet Salad

Roasted Beet Salad with Goat Cheese and Arugula

Embark on a flavourful adventure with this vibrant roasted beet salad, where the rich sweetness of beets beautifully balances the creamy tang of goat cheese and the peppery kick of arugula.
All elegantly drizzled with a luscious balsamic reduction.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


For the Roasted Beets:

  • 2 medium beets, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Salad:

  • 4 cups arugula (Rocket), washed and dried
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup toasted walnuts, chopped
  • 1/4 cup balsamic reduction (recipe below)

For the Balsamic Reduction:

  • 1/2 cup balsamic vinegar


  1. Preheat the oven to 200°C (400°F).
  2. In a large bowl, toss the beet cubes with olive oil, salt, and pepper.
    Spread the beets evenly on a baking sheet lined with parchment paper.
  3. Roast for 40-50 minutes, or until the beets are tender and slightly caramelised.
  4. While the beets are roasting, prepare the balsamic reduction.
    In a small saucepan, bring the balsamic vinegar to a simmer over medium heat.
    Reduce heat to low and simmer for 15-20 minutes, or until the vinegar has thickened to a syrupy consistency.
  5. Once the beets have cooled, assemble the salad.
    In a large bowl, combine the arugula, roasted beets, goat cheese, and walnuts.
    Drizzle with balsamic reduction and toss gently to coat.



  • For extra flavour, marinate the goat cheese in balsamic vinegar for 30 minutes before crumbling it over the salad.
  • Add a touch of sweetness by sprinkling dried cranberries or pomegranate seeds over the salad.
  • If you prefer a milder flavour, substitute feta cheese for goat cheese.

Serving Suggestions:

  • Pair this salad with a light vinaigrette or a drizzle of balsamic glaze for an extra burst of flavour.
  • Serve it as a refreshing side dish for grilled Chicken or fish.
  • Serve as an extra side dish at your next Barbecue.
  • Enjoy it as a light lunch or a satisfying Appetiser.

    With its tantalising combination of flavours and textures, the Roasted Beet Salad with Goat Cheese and Arugula is a culinary masterpiece that will surely impress even the most discerning palates.

    So, gather your ingredients, fire up your oven, and embark on a culinary adventure that will leave your taste buds dancing with delight.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 238Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 432mgCarbohydrates: 19gFibre: 1gSugar: 16gProtein: 8g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Shane Lowry

Shane Lowry is the author of Good Food To Eat, a website that provides recipes and cooking help.He is a home cook who enjoys sharing his passion for food with others. Lowry’s mother is a chef, and she taught him the basics of cooking and baking when he was young.He also has experience running a catering business with his wife, specializing in finger foods and full meals for people with dietary restrictions such as gluten-free, vegan, and low-carb.Through his various cooking experiences, Lowry has learned what makes a great recipe: simple to follow, yet delicious and satisfying. That’s why he focuses on creating step-by-step recipes that are easy for anyone to make, regardless of their cooking skills.

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