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Roasted golden beet salad on a plate.
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5 from 4 votes

Roasted Golden Beet Salad

With crumbled goat cheese, walnuts, scallions and herbs, this easy roasted golden beet salad recipe can be served as a vegetable side dish too.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Salad
Cuisine: American
Servings: 4
Author: Paige Adams

Ingredients

For roasted beets

  • 2 pounds golden beets greens removed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For dressing

  • 1 garlic clove
  • 1/2 cup packed baby arugula leaves
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For salad

  • 2 cups packed baby arugula
  • 1 scallion thinly sliced
  • 1 tablespoon chopped parsley
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped walnuts

Instructions

  • Preheat the oven to 400 degrees F.
  • Place each beet on an individual piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife.
  • When the beets are cool enough to handle, use a towel to rub off the skins. Cut the beets into 1/2-inch-wide wedges.
  • Combine the garlic clove, 1/2 cup arugula, white wine vinegar, 1/4 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a food processor or blender. Puree until smooth and combined. Pour the vinaigrette into a large bowl.
  • Stir the roasted beets into the vinaigrette. Then add 2 cups arugula, scallions, parsley, goat cheese and walnuts, tossing to combine.

Notes

The beets can be roasted up to 3 days in advance. Store them wrapped tightly in the refrigerator.
The vinaigrette can also be made up to 3 days ahead. Store in an airtight container in the fridge. If the oil solidifies, let it sit out at room temperature to turn into liquid again. Or rinse the container under warm water.
For salad, it's always best to only the toss the amount you are planning to eat in the dressing. If you have undressed leftovers, keep the beets, salads greens and dressing in three separate airtight containers up to 3 days.
If you have salad leftovers that have already been tossed in the dressing, just add some fresh arugula leaves to it when you eat it.

Nutrition

Calories: 372kcal | Carbohydrates: 24g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 1107mg | Potassium: 844mg | Fiber: 7g | Sugar: 16g | Vitamin A: 636IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 3mg