Roasted Beet and Goat Cheese Salad

Something I keep learning as I continue to work at Perkins’ Good Earth Farm is that how your produce is grown and where it comes from matters. For example, I have never liked beets. They stain everything, they smell funny, and I always thought they tasted like dirt. The only time I would eat them was when my grandma would serve boiled beets at family dinners. The mushy texture was off-putting and, while my grandmother is a great cook, I just could not bring myself to eat more than a bite or two.  

***Enter Perkins’ Farm beets and Chef Julie***

The first time I had roasted beets fresh from the farm I was amazed. They still had an earthy taste, but it was rich and satisfying. The texture was pleasantly tender. I didn’t hate beets! Combining them with balsamic vinegar and some tangy goat cheese in our Roasted Beet and Goat Cheese Salad brought me one step further to actually liking beets. All this to say, where you get your produce matters. It matters to your taste buds, to your health, and to your local farmer. So, whether you’re just trying out our Roasted Beet and Goat Cheese salad, or you’ve been a loyal farm member for years, thanks for being a part of Perkins’ Good Earth Farm. It matters!  

-Casey Perkins

beet goat cheese salad

Roasted Beet and Goat Cheese Salad

With a balsamic dressing and a sprinkle of crunchy toasted almonds, this salad is a showstopper.
Prep Time1 hour
Course: Salad
Keyword: arugula, beets, goat cheese, roasted, salad
Servings: 6 people


Balsamic Dressing

  • 1 cup neutral oil like avocado or canola
  • 1 cup + 2 Tbsp balsamic vinegar
  • ½ tsp salt
  • 1 tsp dijon mustard


  • 3 Tbsp olive oil
  • 1 lb beets diced into ¼ inch pieces
  • 1 tsp salt
  • ½ lb arugula cut into bite size pieces
  • ½ lb salad mix
  • 6 oz goat cheese crumbled
  • 6 oz almonds toasted


For the Dressing:

  • Measure dressing ingredients into quart size ball jar. Shake well and set aside.

For the Salad:

  • Heat oven to 400 degrees. Toss beets with oil and salt. Roast on sheet pan for 15-20 min until tender but not mushy. Immediately toss with half of balsamic dressing (the beets will absorb the flavors much better when warm).
  • Mix together arugula and salad mix in large bowl. Top with cooled beets, goat cheese, and almonds. Drizzle dressing overtop. Alternatively, portion out the arugula/salad mix into 6 individual bowls and divide toppings accordingly. Drizzle with dressing and enjoy!

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