This Roasted Beet & Goat Cheese Salad is a colorful and vibrant dish that combines tender, earthy roasted beets, creamy goat cheese, peppery arugula, and creamy avocado, topped with crunchy toasted walnuts. The maple-Dijon vinaigrette brings it all together with a perfect balance of sweetness and tang. Whether served as a side dish or a light meal, this salad is both nutritious and delicious.

Full Recipe:

Ingredients

• For the Salad:

  • 6 medium beets, scrubbed

  • 6 cups arugula

  • 1 avocado, sliced

  • 4 oz goat cheese, crumbled (or feta, if preferred)

  • ½ cup chopped toasted walnuts

• For the Vinaigrette:

  • ½ cup extra-virgin olive oil

  • ¼ cup balsamic vinegar

  • 1 tbsp maple syrup

  • 2 tsp Dijon mustard

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Directions

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for about 1 hour, or until the beets are tender and a fork or knife easily inserts. Let them cool enough to handle, then peel and cut them into wedges.

2. Make the Vinaigrette: In a jar, combine olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Shake well until fully combined. Season with salt and pepper to taste.

3. Assemble the Salad: Place arugula in a large serving bowl and lightly dress with the vinaigrette. Top with roasted beets, sliced avocado, crumbled goat cheese, and toasted walnuts. Gently toss and add more vinaigrette as needed.

4. Serve: Enjoy as a side dish or light main course.

Nutrients

• Calories: 380 kcal (approx. per serving)

• Carbohydrates: 22 g

  • Fiber: 7 g

  • Sugar: 15 g (mainly from beets and maple syrup)

• Protein: 8 g

• Fat: 30 g

  • Saturated Fat: 6 g (from goat cheese and walnuts)

• Cholesterol: 15 mg (from goat cheese)

• Sodium: 200 mg

• Potassium: 650 mg

• Vitamin A: 20% of the Daily Value

• Vitamin C: 15% of the Daily Value

• Calcium: 4% of the Daily Value

• Iron: 6% of the Daily Value

Why Choose Roasted Beet & Goat Cheese Salad?

This salad is a great choice for anyone looking for a wholesome, flavorful dish that’s easy to make and packed with nutrients. The roasted beets provide a natural sweetness and are rich in fiber, vitamins, and minerals. Goat cheese adds creaminess and a tangy contrast to the earthy beets, while the avocado contributes healthy fats and a silky texture. Arugula adds a peppery bite that complements the sweetness of the beets and balances the richness of the goat cheese and avocado. The toasted walnuts provide a satisfying crunch and a dose of heart-healthy fats.

The maple-Dijon vinaigrette is a simple yet flavorful dressing that enhances the ingredients without overpowering them. It’s a perfect balance of tangy balsamic vinegar, the sweetness of maple syrup, and the sharpness of Dijon mustard.

Nutritional Powerhouse

When it comes to nutrition, this salad has a lot to offer. Packed with fiber, healthy fats, and essential vitamins, it makes for a nutrient-dense meal that supports digestion, heart health, and overall wellness. Here’s a deeper dive into the nutritional profile of this salad:

• Calories: At approximately 380 kcal per serving, this salad provides a satisfying and well-balanced meal without being overly heavy. It’s perfect for a light lunch or dinner while still leaving you feeling full.

• Carbohydrates: The salad contains about 22 grams of carbohydrates. While the beets and maple syrup contribute to the carbs, they also provide essential nutrients like fiber, which helps in digestion and promotes a feeling of fullness.

• Fiber: With 7 grams of fiber per serving, this salad will help with digestion and keep you feeling satisfied longer. Fiber is also crucial for heart health, as it helps to regulate cholesterol levels and support healthy blood sugar levels.

• Protein: The goat cheese and walnuts provide 8 grams of protein. Protein is essential for tissue repair, muscle growth, and maintaining a healthy immune system.

• Fats: This salad contains 30 grams of fat, including 6 grams of saturated fat, primarily from the goat cheese and walnuts. These fats are healthy fats, particularly monounsaturated fats from the olive oil and walnuts, which promote heart health and reduce inflammation.

• Vitamins and Minerals:

  • Vitamin A: Providing 20% of your daily value, Vitamin A is essential for maintaining healthy vision, boosting immune function, and promoting healthy skin.

  • Vitamin C: With 45-50% of your daily value, Vitamin C helps with immune function, supports skin health, and promotes wound healing.

  • Calcium: The goat cheese contributes to bone health, providing about 4-5% of your daily calcium needs.

  • Iron: At 6% of the daily value, the iron in this salad supports red blood cell production and overall oxygen transport in the body.

How to Make Roasted Beet & Goat Cheese Salad

This salad is simple to prepare and doesn’t take much time to put together. Here’s how to make it:

1. Roast the Beets:

• Preheat your oven to 400°F (200°C).

• Wash the beets thoroughly and wrap each one in foil. Place them on a baking sheet and roast for about 1 hour, or until they are tender and a fork or knife easily inserts into them.

• Once done, let the beets cool enough to handle. Peel off the skin and cut the beets into wedges.

2. Make the Vinaigrette:

• In a jar, combine the extra-virgin olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Shake well until the ingredients are fully combined.

• Season the vinaigrette with kosher salt and freshly ground black pepper to taste.

3. Prepare the Salad:

• In a large serving bowl, toss the arugula with a bit of the vinaigrette, ensuring the greens are lightly coated.

• Add the roasted beet wedges, sliced avocado, crumbled goat cheese, and chopped toasted walnuts on top of the arugula.

4. Assemble and Serve:

• Gently toss the salad to combine all the ingredients. Add more vinaigrette if desired.

• Garnish with extra toasted walnuts or a few more crumbles of goat cheese, and serve immediately.

Customization Options

This salad is easily customizable, so feel free to make adjustments based on your preferences:

• Add Protein: If you’d like to make the salad more substantial, add grilled chicken, steak, or roasted chickpeas for extra protein.

• Cheese Substitutes: If you prefer a different cheese, you can substitute feta for the goat cheese or use a dairy-free cheese for a vegan version.

• Add More Veggies: Consider adding roasted carrots, roasted sweet potatoes, or fresh cucumber for added texture and flavor.

• Vegan Option: To make this salad vegan, skip the cheese and add a plant-based protein like chickpeas or tofu.

Serving Suggestions

This Roasted Beet & Goat Cheese Salad can be served in many ways to suit different meals:

• As a Side Dish: Pair it with grilled meats, roasted vegetables, or a hearty soup for a well-rounded meal.

• As a Main Course: The salad is filling enough to be enjoyed on its own as a light main dish. Add some crusty bread on the side for a complete meal.

• For Meal Prep: This salad can be prepped in advance by roasting the beets and preparing the vinaigrette. Assemble the salad just before serving for a fresh, quick meal.

• With Toast: Serve the salad over a slice of whole-grain or sourdough toast for a more substantial meal.

Conclusion: A Colorful and Nutritious Meal

The Roasted Beet & Goat Cheese Salad is not just a salad—it’s a sensory experience. From the deep red hues of the roasted beets to the creamy richness of goat cheese, the peppery bite of arugula, and the smoothness of avocado, this salad is as visually stunning as it is delicious. Paired with crunchy toasted walnuts and a simple, tangy maple-Dijon vinaigrette, this dish offers the perfect balance of flavors, textures, and nutrients. Whether you’re looking for a quick, nutritious side dish or a light yet satisfying meal, this salad fits the bill. It’s perfect for everything from casual weeknight dinners to more elegant gatherings.