If you’re craving a dish that combines earthiness, creaminess, and a touch of sweetness all in one vibrant plate, this Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe is calling your name. Each bite offers tender roasted beets, peppery arugula, and luscious goat cheese mingled beautifully with toasted pecans and dried cranberries, all brought together by a tangy-sweet balsamic vinaigrette that elevates every flavor. It’s not just a salad; it’s a celebration of textures and tastes that can brighten any meal or occasion.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch in flavor and texture. The roasted beets provide a sweet earthiness, while the peppery arugula adds fresh green notes. Creamy goat cheese balances the salad, and the crunchy pecans and chewy dried cranberries bring delightful contrasts. The balsamic vinaigrette ties everything together with its perfect balance of acidity and sweetness.
- 6 medium beets (about 2 lbs): Roasting brings out their natural sweetness and softens their texture beautifully.
- 6 cups baby arugula (5 oz): Peppery and fresh, this greens base adds a slightly bitter contrast to the sweet beets.
- 4 oz goat cheese or feta cheese (about 1/2 cup, diced or crumbled): Creamy, tangy, and rich, it adds a luscious mouthfeel.
- 1/2 cup pecans (toasted): Adds crunch and a warm nuttiness that’s essential for texture contrast.
- 1/2 cup dried cranberries: Sweet and chewy bits that brighten the salad with tiny bursts of flavor.
- 1/2 cup extra virgin olive oil: High-quality oil forms the base of the dressing, lending smoothness and depth.
- 3 Tbsp balsamic vinegar: Brings acidity and sweetness to balance the salad’s richness.
- 1 Tbsp Dijon mustard (we love Grey Poupon): Adds a mild kick and helps emulsify the vinaigrette.
- 1 garlic clove (pressed or finely minced): Infuses the dressing with subtle savory warmth.
- 1/4 tsp salt: Enhances all the flavors harmoniously.
- 1/8 tsp black pepper: Adds a gentle spice to round out the dressing.
How to Make Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe
Step 1: Roast the Beets to Tender Perfection
Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup. Wrap each beet in its own piece of foil tightly—this helps them steam in their own juices, intensifying their flavor. Place the wrapped beets on the lined baking sheet and roast for about one hour, checking that the largest beet can be pierced easily with a fork. Once done, let the beets cool to room temperature before peeling off their skins, which should slip off effortlessly. Then slice each beet into halves and wedges for the salad.
Step 2: Toast the Pecans
While the beets are roasting and cooling, heat a dry skillet over medium heat. Add the pecans and toss often for about 5 minutes or until they turn golden and emit a wonderful nutty aroma. This step unlocks their full flavor and adds crunch to your salad. Remove the pecans from the heat and allow them to cool.
Step 3: Assemble the Salad Base
Transfer 6 cups of rinsed and dried baby arugula to a large mixing bowl. Add the sliced beets, crumbled goat cheese, toasted pecans, and dried cranberries. This combination creates a stunning mix of color, flavor, and texture that’s exciting to look at and even better to eat.
Step 4: Make the Balsamic Vinaigrette
In a small mason jar or bowl, combine 1/2 cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 pressed or finely minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Secure the lid and shake vigorously or whisk until the dressing emulsifies into a smooth, glossy vinaigrette bursting with flavor.
Step 5: Dress and Toss the Salad
Drizzle the balsamic vinaigrette over the salad to your liking and toss gently but thoroughly, allowing every leaf and ingredient to get kissed by the dressing. If you’re preparing this Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe in advance, save the dressing separately and shake it again just before serving for the freshest flavor.
How to Serve Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe
Garnishes
For a stunning final touch, sprinkle a few extra toasted pecans and a small pile of crumbled goat cheese on top of the salad just before serving. Fresh herbs like chopped parsley or chives can bring an herbal lift, and a light dusting of freshly cracked black pepper adds a nice finishing touch.
Side Dishes
This salad shines brightly alongside grilled chicken or seared salmon for a balanced meal. It also complements roasted vegetables or a warm lentil stew beautifully. Because it’s light yet satisfying, it pairs well with many mains without overpowering.
Creative Ways to Present
For an elegant presentation, serve the salad in individual clear glass bowls or on white plates to showcase its vivid colors. Layer the ingredients carefully and drizzle the vinaigrette tableside for a touch of drama. Alternatively, it makes a fantastic centerpiece salad in a large wooden bowl where guests can help themselves.
Make Ahead and Storage
Storing Leftovers
Keep any leftover beet salad ingredients separate if possible—store the dressing in a sealed jar in the refrigerator and the salad components in an airtight container. The roasted beets and pecans will hold up well, but arugula is best kept un-dressed to avoid sogginess.
Freezing
This Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe isn’t ideal for freezing because the texture of the fresh greens and goat cheese will change after thawing. However, you can freeze the roasted beets separately to use later in other dishes.
Reheating
The roasted beets can be gently warmed if you prefer a slightly warm salad, but avoid heating the entire salad once dressed, as the arugula and goat cheese lose their wonderful texture and freshness when heated.
FAQs
Can I use a different type of greens instead of arugula?
Absolutely! Spinach, mixed baby greens, or even watercress can be delicious substitutes. Keep in mind that arugula offers a distinct peppery bite, so other greens will change the flavor profile slightly.
What kind of goat cheese should I use?
A soft, fresh goat cheese works best to provide creaminess and mild tang. If goat cheese isn’t your favorite, crumbled feta can be a wonderful alternative with a bit firmer texture and saltiness.
How long does this salad keep once dressed?
Once dressed with the vinaigrette, it’s best enjoyed within 4 to 6 hours to maintain freshness and texture. If you want to serve later, keep the dressing separate and toss just before serving.
Can I prepare the vinaigrette ahead of time?
Yes! The balsamic vinaigrette can be made up to a week ahead and stored in the refrigerator in a sealed jar. Just give it a good shake before using to recombine the ingredients.
Are there any substitutes for pecans?
Walnuts, almonds, or even pistachios toasted lightly will work well as a crunchy alternative, each bringing their own unique flavor to the salad.
Final Thoughts
This Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe quickly becomes a treasured favorite because it offers such a beautiful balance of flavors and textures with surprisingly simple ingredients. Whether you’re serving it for a special occasion or just elevating weeknight dinner, it’s sure to impress. Give it a try soon—you might just find it becoming your go-to salad, vibrant and satisfying every single time.
Print
Beet Salad with Goat Cheese and Balsamic Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Beet Salad with Goat Cheese and Balsamic Vinaigrette is a delightful combination of earthy roasted beets, peppery arugula, creamy goat cheese, crunchy toasted pecans, and sweet dried cranberries, all tossed in a tangy and flavorful homemade balsamic vinaigrette. Perfect as a healthy starter or light meal, this salad delivers a fresh blend of textures and flavors sure to please any palate.
Ingredients
Salad Ingredients
- 6 medium beets (about 2 lbs)
- 5 oz (6 cups) baby arugula (rinsed and spun dry)
- 4 oz goat cheese or feta cheese (about 1/2 cup, diced or crumbled)
- 1/2 cup pecans (toasted)
- 1/2 cup dried cranberries
Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard (we love Grey Poupon brand)
- 1 garlic clove (pressed or finely minced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Roast the Beets: Preheat the oven to 400°F. Line a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange them on the lined baking sheet. Bake for 1 hour or until the largest beet is easily pierced with a fork. Remove from the oven and let them cool to room temperature. Once cooled, peel off the skins and slice each beet into halves, then wedges.
- Toast the Pecans: Heat a dry skillet over medium heat. Add the pecans and toast them, tossing frequently, until they become golden and fragrant. Remove from heat and allow to cool completely.
- Assemble the Salad: In a large mixing bowl, transfer the arugula. Add the sliced roasted beets, crumbled goat cheese, toasted pecans, and dried cranberries. Gently toss to combine.
- Make the Balsamic Vinaigrette: In a small mason jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, pressed garlic, salt, and black pepper. Secure the lid tightly and shake vigorously until the dressing is fully emulsified.
- Dress the Salad: Drizzle the balsamic vinaigrette over the salad to your taste. Toss gently to coat all ingredients evenly. If not serving immediately, shake the dressing again before drizzling to re-emulsify.
Notes
- Be sure to cool the beets completely before peeling to avoid burning your hands.
- To save time, you can roast beets in advance and refrigerate them for up to 3 days before assembling the salad.
- For a nuttier flavor, try using toasted walnuts instead of pecans.
- Adjust the amount of balsamic vinaigrette based on your preference; start with less and add more as needed.
- This salad can be served chilled or at room temperature.
