Roasted Beet and Goat Cheese Salad

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This Roasted Beet and Goat Cheese Salad is a big favorite at my house. Sweet oven-roasted beets, creamy whipped goat cheese, and peppery arugula combine to make the perfect balance of flavors.

Great as a side dish or lunch, this hearty Roasted Beet and Goat Cheese Salad is earthy, simple, and elegant all at once. It's a recipe I love making for holiday and weekday meals alike.

The roasted beets and whipped goat cheese can also be prepped in advance and quickly assembled with the arugula at the last minute.

To get started, we'll begin by roasting the beets in the oven. You can either wrap the beets in foil to roast, or place them in a dutch oven for a foil-free, more sustainable option. Both methods are described in the instructions below.

While the beets are roasting, we'll make a rich, fluffy whipped goat cheese with fragrant fresh thyme and lemon. I could honestly eat this whipped goat cheese all day. It's amazing leftover as a dip for crackers or veggies, too!

Once the goat cheese is prepped and the beets are peeled and sliced, we'll simply toss some arugula with olive oil and lemon, then plate and serve. So easy, and SO delicious.

Watch the Roasted Beet & Goat Cheese Salad Video:

Roasted Beet & Goat Cheese Salad

Serves 2-4

Ingredients:

For the beets:

• 1 bunch golden beets (3-4)

• 1 bunch red beets (3-4)

• 1/4 cup olive oil

• salt and pepper

For the whipped goat cheese:

• 8 oz goat cheese (chèvre)

• 1 small clove garlic, pressed

• 1 tbsp fresh lemon juice

• 1 tsp fresh lemon zest

• 1 tsp fresh thyme

• 1 tsp olive oil

• 1/2 tsp honey

• Splash heavy cream

• Salt and pepper to taste

For the arugula:

• 5 oz arugula

• 4 tbsp olive oil

• 2 tbsp fresh lemon juice

• salt

Other ingredients:

• Extra virgin olive oil

• 1/4 cup chopped pistachios

• Minced thyme for garnish

To make:

1. Prepare the roasted beets. Preheat the oven to 400 degrees F. Rinse the beets well, then cut off the tops only. Toss the beets in olive oil (Note: toss only the golden beets first, followed by the red beets, to avoid the red beets staining staining them), sprinkle generously with salt and pepper and place on a large dish or baking tray.

2. If using the foil method, wrap each beet in aluminum foil and place them top down on a baking tray. For a foil-free method, place the beets top-down in a dutch oven and cover with the lid. Roast for 1 hour to 1.5 hours, depending on the size of the beets (they should be fork-tender).

3. Remove the beets from the oven and let cool completely. Once cool, using a kitchen cloth to gently rub the skins off the beets (they should slide right off). Slice into bite-sized pieces. (Note: To avoid staining, peel and slice the golden beets first, then the red).

4. Make the whipped goat cheese. Combine all ingredients for the goat cheese in a food processor or blender. Blend on high, then on low until completely smooth and fluffy, adding more cream if needed to thin out the mixture. Set aside.

5. In a large bowl, mix the olive oil, lemon, and a sprinkle of salt until well incorporated. Toss the arugula in the dressing.

6. To serve, spread the whipped goat cheese on the bottom of a serving platter (or divide onto individual salad plates). Top with the arugula and red and golden beets. Drizzle with extra virgin olive oil and sprinkle with chopped pistachios and minced thyme. Enjoy!!

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