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Roasted beet salad with arugula, goat cheese, pistachios, and red onion on a platter.
5 from 9 votes

Roasted Beet Salad Recipe with Goat Cheese and Arugula

This Beet Salad Recipe combines roasted beets, arugula, goat cheese, and pistachios tossed in a tangy honey-balsamic vinaigrette. It's easy, healthy, and perfect for holidays or weeknight dinners. Roast the beets ahead of time, chill, then assemble when ready to serve for a vibrant, make-ahead side dish.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 servings (as a side)
Calories: 332kcal
Chef: Jessica Randhawa

Ingredients

For the Beet Salad

  • 4 small to medium beets - trimmed and scrubbed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 4 cups arugula
  • 4 ounces goat cheese - crumbled
  • ¼ cup pistachios - chopped
  • ½ small red onion - thinly sliced

For the Honey Balsamic Vinaigrette

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 400°F. Trim the greens, scrub the beets, and place each on a square of foil. Drizzle lightly with olive oil and sprinkle with salt. Wrap and place on a baking sheet.
  • Roast for 40 to 60 minutes, or until fork-tender.
  • Let the beets cool enough to handle, then peel off the skins (they should slip off easily). Slice into wedges or rounds. If using both red and golden beets, keep them separate to preserve color.
  • In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and glossy.
  • Add arugula to a large serving platter or bowl. Top with sliced beets, red onion, goat cheese, and pistachios.
  • Drizzle the honey balsamic vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.

Notes

  • Beets: Use small to medium beets for the sweetest flavor and best texture. Check out my guide on how to cook beets for step-by-step tips. You can also make Instant Pot beets if you prefer a faster, no-foil method.
  • Save time: Use pre-cooked or vacuum-packed beets.
  • Dressing: You can make the dressing up to one week ahead. Store it separately and drizzle it on the salad just before serving to keep the greens crisp.
  • Storage: Store cooked and peeled beets in an airtight container in the refrigerator for 3 to 5 days. I like to drizzle them with a little olive oil to help maintain moisture.
For more information about the ingredients, FAQs, and serving suggestions, please visit the full post. And if you have any questions, feel free to leave me a comment. I love hearing from you!

Nutrition

Calories: 332kcal | Carbohydrates: 15g | Protein: 9g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 13mg | Sodium: 763mg | Potassium: 519mg | Fiber: 3g | Sugar: 10g | Vitamin A: 802IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 2mg
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