roasted beets salad in a bowl

Roasted Beet Salad with Goat Cheese

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This roasted beet salad with goat cheese recipe hits so many delicious flavor notes! It’s got crunchy pepitas, and creamy goat cheese, earthy beets, and peppery arugula. It’s a delightful salad that I know you’ll enjoy. 

roasted beets, pepitas, arugula in a bowl

Why You’ll Love This Roasted Beet Salad

This is such a great side dish. The roasted beets are phenomenal and paired with the creamy cheese and the crunchy pepitas – they’re a real treat. It’s also a really beautiful dish to serve. The jewel-tone colors look great on any dinner party table.

The other great thing about this recipe is that it can be made for half the year, as beets are in season all summer through late fall.


What You’ll Need to Make This Recipe

  • 3 dark red beets
  • 2 cups baby arugula, roughly chopped
  • 4 ounces goat cheese
  • 1/3 cup roasted Pepitas
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • pinch salt & pepper

How to Make This Recipe

  • Preheat oven to 400 degrees F.
  • Rinse each of the beets and individually wrap them in aluminum foil.
  • Bake beets on a tray for 60 minutes, or until fork-tender.
  • When beets are cooked, run them under cold water and peel off their skin. Then chop them into small cubes.
  • Combine the beets and arugula in a large bowl.
  • Top with the goat cheese and Pepitas.
  • Whisk the olive oil, vinegar, salt and pepper in a small bowl.
  • Dress the salad and serve immediately.
roasted beets salad in a bowl

I hope you enjoy this delicious side dish recipe!


Yield: 4 servings

Roasted Beet Salad with Goat Cheese

roasted beets salad in a bowl

This roasted beet salad with goat cheese recipe hits so many delicious flavor notes!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 3 dark red beets
  • 2 cups baby arugula, roughly chopped
  • 4 ounces goat cheese
  • 1/3 cup roasted Pepitas
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • pinch salt & pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Rinse each of the beets and individually wrap them in aluminum foil.
  3. Bake beets on a tray for 60 minutes, or until fork-tender.
  4. When beets are cooked, run them under cold water and peel off their skin. Then chop them into small cubes.
  5. Combine the beets and arugula in a large bowl.
  6. Top with the goat cheese and Pepitas.
  7. Whisk the olive oil, vinegar, salt and pepper in a small bowl.
  8. Add the vinaigrette and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 353Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 13mgSodium: 186mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 15g
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