Roasted Baby Beet and Goat Cheese Salad

with Dijon vinaigrette

Beets have had a bad rap throughout my younger years. I don’t know what it was about them, but they freaked me out as a little girl and I had quite a hard time eating them. It wasn’t until my early twenties that I discovered the magical wonders of these amazing root vegetables. They can be eaten all year round and are served best when grilled, boiled or roasted. Let’s get serious though, anything roasted is delicious, but roasted beets are by far one of the most delicious things I have ever eaten and the best way to eat them in my opinion.

The taste is much more concentrated allowing for a nice sweetness to come forth with each bite. The bright red and orange hues add a pop of color to any meal along with their mellow earthy taste and silky, tender texture. I love the sweet and savory play that is created between the goat cheese and roasted beets. Since the goat cheese already has a natural tang there is a nice balance of flavor between the two. Add in some crunch from the lettuce and honey walnuts, that is then topped by the Dijon vinaigrette and you’ve got a major food party bursting with flavor.


  • 6 Baby Red and Golden Beets, cleaned and de-stemmed
  • 4 oz. of goat cheese
  • 1- 1 ½ c. Baby Arugula
  • Honey
  • ½ c. Walnuts
  • 1 tsp. Dijon Mustard
  • 2 Tbsp. Fresh Lemon Juice
  • ¼ c. Olive Oil
  • Salt/Pepper to taste


  1. Prepare your beets. Preheat oven to 375 degrees F. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel. Chill in the refrigerator for 1-2 hours. (Click here for a great basic oven roasted beet directions).
  2. Prepare your walnuts. Pre-heat your oven to 400 degrees. On a cookie sheet lined with parchment paper place a handful of walnuts. Drizzle with a little honey and salt for taste. Bake for 8-12 minutes. Remove from the oven a cool. Set aside.
  3. Prepare the vinaigrette. In a small bowl, whisk together the mustard and lemon juice. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper. Cover with plastic wrap and set aside.

There are a few different ways to assemble the salad. The beets can be cubed and mixed all together with the other ingredients and served or if you are feeling ambitious it can be assembled as follows:

  1. On a rectangular plate spread baby arugula. Places the chilled beets on top.
  2. Take small chunks of the goat cheese and place throughout the plate.
  3. Sprinkle the walnuts over the top.
  4. Dress the salad with the vinaigrette.
  5. Serve!
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