Description
A vibrant and flavorful Roasted Beet Salad featuring tender roasted beet wedges, peppery arugula, creamy goat cheese, crunchy pistachios, and fresh radishes, all brought together with a tangy honey-Dijon vinaigrette. This wholesome salad balances earthiness, creaminess, and crunch for a perfect light meal or side dish.
Ingredients
Units
Scale
Salad
- 1 1/2 pounds beets (about 3 large or 5 small-to-medium)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine salt, to taste
- 5 ounces (5 heaping cups) arugula
- 4 ounces goat cheese, crumbled
- 1/3 cup shelled toasted and salted pistachios, chopped (or 1/2 cup pepitas, toasted)
- 4 medium radishes, thinly sliced and roughly chopped (about 1/2 cup)
- 1/3 cup chopped green onion
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and prep beets: Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Scrub the beets clean under running water using a vegetable brush; peeling is not necessary.
- Slice beets: Cut off the base and pointy ends of each beet. Place them flat side down, then slice each beet in half and cut into wedges approximately ½ to ¾ inch thick.
- Coat beets: Arrange beet wedges on the baking sheet. Drizzle with olive oil and sprinkle with salt. Toss until evenly coated and spread out in a single layer.
- Roast beets: Roast in the oven for 35 to 40 minutes, tossing halfway through, until beets are tender enough to pierce easily with a fork.
- Prepare dressing: While beets roast, whisk together olive oil, vinegar, honey, mustard, salt, and freshly ground black pepper until well combined. Adjust seasonings to taste and set aside.
- Assemble salad: Place arugula in a large serving bowl. Top with roasted beet wedges, crumbled goat cheese, chopped pistachios, radishes, and green onion.
- Dress and serve: Drizzle desired amount of dressing over the salad and gently toss to coat. For leftovers, keep the dressing separate and toss individual servings before eating. Store refrigerated for up to 4 days.
Notes
- Peeling the beets is unnecessary as roasting softens the skin, which can be easily removed if desired after cooking.
- Use either pistachios or pepitas depending on your preference; both add a pleasant crunch and nuttiness.
- Adjust the amount of dressing used to your liking to avoid overdressing the salad.
- This salad stores well when components are kept separate and is best consumed within 4 days.
- Sherry vinegar can be substituted with red wine vinegar or apple cider vinegar for slight flavor variations.
Nutrition
- Serving Size: 1 serving (approximate for 6 servings)
- Calories: 220
- Sugar: 9g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
