Aperol-Infused Roasted Beet Salad with Goat Cheese
Earthy roasted beets paired with a bright Aperol vinaigrette and creamy goat cheese, finished with toasted walnuts for a refreshing vegetarian starter. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 40 minutes pairs peeled and cubed 1/2 inch beets, olive oil, Aperol 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 1/2 inch beets
- 2 tbsp olive oil
- 1 tbsp Aperol
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 4 oz, crumbled goat cheese
- 4 oz arugula
- 1/4 cup, toasted walnuts
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss cubed beets with 2 tbsp olive oil and 1/4 tsp salt, spreading on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and caramelized at edges.
- Step 2: While beets roast, whisk together 1 tbsp Aperol, 1 tbsp red wine vinegar, 1 tsp honey, and 1/2 tsp Dijon mustard in a small bowl until emulsified.
- Step 3: Arrange arugula on a serving plate, top with roasted beets and crumbled goat cheese.
- Step 4: Drizzle with the Aperol vinaigrette, then sprinkle with 1/4 cup toasted walnuts just before serving to maintain crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Infused Roasted Beet Salad with Goat Cheese take to make?
Total time is about 40 minutes (10 min prep + 30 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 Aperol-Infused Roasted Beet Salad with Goat Cheese?
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 olive oil from drying out.
Can I substitute ingredients in Aperol-Infused Roasted Beet Salad with Goat Cheese?
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 Aperol-Infused Roasted Beet Salad with Goat Cheese 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.
Is Aperol-Infused Roasted Beet Salad with Goat Cheese vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Okay for a quick meal. I've had better salads dishes though.
