South Minneapolis-Inspired Roasted Beet and Arugula Salad with Goat Cheese

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

Earthy roasted beets paired with peppery arugula, creamy goat cheese, and a balsamic vinaigrette for a refreshing neighborhood-style salad. This american-inspired salads (vegetarian) ready in about 60 minutes pairs medium, about 1 lb beets, divided olive oil, divided salt 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.

Prep: 10 min Cook: 50 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Trim and scrub 3 medium beets, then wrap each individually in aluminum foil with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 45-50 minutes until tender when pierced with a fork. Let cool.
  2. Step 2: While beets roast, toast 1/2 cup walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and chop roughly.
  3. Step 3: In a small bowl, whisk together 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 small minced garlic clove, and 2 tbsp olive oil until emulsified. Season with a pinch of salt and pepper.
  4. Step 4: Peel the cooled beets by rubbing the skins off with your hands or a paper towel, then cut into 1/2-inch cubes.
  5. Step 5: In a large salad bowl, combine 4 cups baby arugula, the roasted beet cubes, 4 oz crumbled goat cheese, and the toasted walnuts. Drizzle the balsamic vinaigrette over the salad and toss gently to coat evenly.
  6. Step 6: Serve immediately as a bright, flavorful starter or side.

Frequently asked questions

How long does South Minneapolis-Inspired Roasted Beet and Arugula Salad with Goat Cheese take to make?

Total time is about 60 minutes (10 min prep + 50 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 South Minneapolis-Inspired Roasted Beet and Arugula 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 medium, about 1 lb beets from drying out.

Can I substitute ingredients in South Minneapolis-Inspired Roasted Beet and Arugula 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 South Minneapolis-Inspired Roasted Beet and Arugula 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 South Minneapolis-Inspired Roasted Beet and Arugula Salad with Goat Cheese 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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