Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe
A vibrant and flavorful Beet Salad with creamy goat cheese, toasted pecans, and a tangy balsamic vinaigrette. This salad features roasted beets, fresh baby arugula, and dried cranberries for a perfect balance of sweet, earthy, and tangy flavors. Ideal as a light lunch or an elegant side dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 6 medium beets (about 2 lbs)
- 6 cups baby arugula, rinsed and spun dry (about 5 oz)
- 4 oz goat cheese or feta cheese, diced or crumbled (about 1/2 cup)
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard (recommended: Grey Poupon)
- 1 garlic clove, pressed or finely minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Roast the Beets: Preheat your oven to 400°F (204°C). Line a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and place them on the prepared baking sheet. Roast in the oven for about 1 hour, or until the largest beet is easily pierced with a fork.
- Prepare the Beets: Remove the beets from the oven and allow them to cool to room temperature. Once cooled, unwrap and peel off the skins using your hands or a knife. Slice each beet into halves and then wedge-shaped pieces.
- Toast the Pecans: Heat a dry skillet over medium heat. Add the pecans and toast them, tossing frequently, until they become golden and fragrant, about 3-5 minutes. Remove from heat and let cool.
- Assemble the Salad: In a large mixing bowl, combine the baby arugula, sliced roasted beets, crumbled goat cheese, toasted pecans, and dried cranberries. Gently toss to combine all ingredients.
- Make the Balsamic Vinaigrette: In a small mason jar or bowl, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, pressed garlic, salt, and black pepper. Shake vigorously or whisk until the dressing is emulsified and well combined.
- Dress and Serve: Drizzle the balsamic vinaigrette over the salad to taste and toss gently just before serving. If preparing in advance, shake the dressing again just before drizzling over the salad to recombine the ingredients.
Notes
- For best flavor, use fresh and quality ingredients like extra virgin olive oil and good quality goat cheese or feta.
- Beets can be roasted a day ahead to save time; store them peeled and sliced in the refrigerator.
- Adjust the amount of dressing depending on your preference; start with less and add more as needed.
- You can substitute pecans with walnuts or almonds for a different nutty texture.
- If you prefer a milder garlic flavor, reduce the amount of garlic in the vinaigrette.
- This salad is delicious served chilled or at room temperature.