Balsamic-Roasted Beet and Goat Cheese Arugula Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring balsamic-roasted beets, peppery arugula, and creamy goat cheese with a toasted walnut crunch. This mediterranean-inspired salads ready in about 50 minutes pairs medium beets, peeled and quartered, balsamic vinegar, olive oil 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 250 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.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a bowl, toss 3 peeled and quartered medium beets with 2 tbsp balsamic vinegar, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp freshly ground black pepper until evenly coated.
  2. Step 2: Spread the beets on a baking sheet in a single layer and roast for 35-40 minutes, turning halfway, until tender and caramelized at the edges.
  3. Step 3: Meanwhile, in a small bowl, whisk together 1 tbsp lemon juice and 1 tsp honey to create a light dressing.
  4. Step 4: In a large salad bowl, combine 4 cups baby arugula, 1/2 cup crumbled goat cheese, and 1/3 cup toasted chopped walnuts.
  5. Step 5: When the beets are cool enough to handle, add them to the salad bowl and drizzle with the lemon-honey dressing. Toss gently and serve immediately.

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Frequently asked questions

How long does Balsamic-Roasted Beet and Goat Cheese Arugula Salad take to make?

Total time is about 50 minutes (10 min prep + 40 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 Balsamic-Roasted Beet and Goat Cheese Arugula 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 balsamic vinegar from drying out.

Can I substitute ingredients in Balsamic-Roasted Beet and Goat Cheese Arugula 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 Balsamic-Roasted Beet and Goat Cheese Arugula 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 Balsamic-Roasted Beet and Goat Cheese Arugula 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.

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