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.

How to Make a Delicious Roasted Beet Salad

Shane Lowry

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.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Delicious and Easy Side Dish Recipes to Complement Any Meal

Cuisine New Zealand, Australia

Servings 4 serves

Calories 238 kcal

Ingredients

For the Roasted Beets:

2 medium beets peeled and cubed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the Salad:

4 cups arugula Rocket, washed and dried
½ cup goat cheese crumbled
¼ cup toasted walnuts chopped
¼ cup balsamic reduction recipe below

For the Balsamic Reduction:

½ cup balsamic vinegar

Instructions

Preheat the oven to 200°C (400°F).
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.
Roast for 40-50 minutes, or until the beets are tender and slightly caramelised.
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.
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.

Notes

Tips:

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.

Keyword roast beet salad