Beet Salad with Goat Cheese
A vibrant salad of roasted beets, creamy goat cheese, and peppery arugula, finished with a simple olive oil and herb dressing. Perfect for a light lunch or elegant starter.
- Total time
- 50 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 4 medium beets
- 4 cups arugula
- 4 oz goat cheese
- 3 tbsp olive oil
- 2 tbsp fresh herbs (such as parsley or dill)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Wrap the 4 beets in foil and roast until fork-tender, about 45 minutes. Let cool slightly, then peel and slice into wedges.
- 2
In a large bowl, toss the 4 cups arugula with 1 tbsp olive oil and a pinch of salt. Arrange on a serving platter.
- 3
Top the arugula with the sliced beets. Crumble the 4 oz goat cheese over the top.
- 4
In a small bowl, whisk the remaining 2 tbsp olive oil with the 2 tbsp chopped herbs, 0.5 tsp salt, and 0.25 tsp pepper. Drizzle over the salad.
- 5
Serve immediately, optionally adding a squeeze of lemon if you have it.
Tools you’ll need
- oven
- foil
- large bowl
- serving platter
- small bowl
- whisk
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