Description
This vibrant and healthy Roasted Beet Salad with Goat Cheese highlights the earthy sweetness of fresh beets perfectly paired with creamy goat cheese and peppery arugula. Finished with a bright, tangy pomegranate dressing, this salad is an elegant, beginner-friendly dish that balances textures and bold flavors. Perfect as a refined starter or a refreshing main course, this recipe is a masterclass in using simple, wholesome ingredients to create a restaurant-quality meal.
Ingredients
1 pound beets, scrubbed and trimmed
1 tablespoon olive oil for roasting
3/4 cup extra-virgin olive oil for dressing
1/2 cup pomegranate juice
2 teaspoons apple cider vinegar
1/8 teaspoon kosher salt
Freshly cracked black pepper, to taste
4 cups fresh arugula
1/2 cup crumbled goat cheese
1/4 cup toasted walnuts
Instructions
Preheat the oven to 400°F (200°C).
Wrap beets in foil with a drizzle of olive oil, salt, and pepper, then roast for 45-60 minutes until tender.
Let the beets cool, then peel the skins and slice them into wedges.
Whisk together the pomegranate juice, apple cider vinegar, salt, and pepper while streaming in 3/4 cup olive oil until emulsified.
Arrange arugula in a serving bowl or plates and top with roasted beet wedges.
Sprinkle with crumbled goat cheese and toasted walnuts.
Drizzle with the pomegranate dressing and serve immediately.
Notes
Beets can be roasted up to 3 days in advance and stored in the refrigerator. Use golden beets for a lighter color palette. Walnuts can be toasted in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Prep Time: 20
- Cook Time: 60
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl
- Calories: 280
- Sugar: 9g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg