Antiquated Beetroot & Goat Cheese Salad
A historic salad featuring roasted golden beets, creamy goat cheese, and a tangy walnut vinaigrette, honoring ancient Mediterranean traditions. This mediterranean-inspired salads ready in about 45 minutes pairs peeled and cubed golden beets, olive oil, balsamic vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and cubed golden beets
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup, toasted walnuts
- 4 oz, crumbled goat cheese
- 5 oz arugula
- 1 tsp honey
- 1/2 tsp Dijon mustard
Instructions
- Step 1: Toss 12 oz peeled cubed golden beets with 2 tbsp olive oil, season with 1/4 tsp salt, and roast at 400°F (200°C) for 25 minutes until fork-tender and caramelized.
- Step 2: Whisk 2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1 tbsp olive oil, and a pinch of salt to create a dressing until emulsified. Set aside.
- Step 3: In a large bowl, combine 5 oz arugula, roasted beets, 4 oz crumbled goat cheese, and 1/4 cup toasted walnuts. Drizzle with dressing and toss gently until evenly coated and ingredients are fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Antiquated Beetroot & Goat Cheese Salad take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Antiquated Beetroot & Goat Cheese Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and cubed golden beets from drying out.
Can I substitute ingredients in Antiquated Beetroot & Goat Cheese Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Antiquated Beetroot & Goat Cheese Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Antiquated Beetroot & Goat Cheese Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
The flavors in this antiquated are incredible.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
