Kalamazoo-Style Roasted Beet and Goat Cheese Salad

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

A vibrant salad featuring roasted beets from Michigan’s rich soil, paired with creamy goat cheese and toasted walnuts for a flavorful regional bite. This american-inspired salads (vegetarian) ready in about 55 minutes pairs olive oil, salt, black pepper 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 320 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: 15 min Cook: 40 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 3 peeled and quartered medium beets with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 40 minutes until tender when pierced with a fork.
  2. Step 2: While beets roast, whisk together 1 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, and 1 tsp Dijon mustard in a small bowl until emulsified.
  3. Step 3: Remove beets from oven and let cool slightly. In a large salad bowl, combine 4 cups baby arugula, roasted beets, 4 oz crumbled goat cheese, and 1/3 cup chopped toasted walnuts.
  4. Step 4: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly before serving.

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Frequently asked questions

How long does Kalamazoo-Style Roasted Beet and Goat Cheese Salad take to make?

Total time is about 55 minutes (15 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 Kalamazoo-Style Roasted Beet and 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 olive oil from drying out.

Can I substitute ingredients in Kalamazoo-Style Roasted Beet and 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 Kalamazoo-Style Roasted Beet and 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.

Is Kalamazoo-Style Roasted Beet and Goat Cheese Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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