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Roasted Beet and Goat Cheese Salad

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


Balsamic Dressing

  • 1 cup canola oil
  • 1 cup + 2 Tbsp balsamic vinegar
  • ½ tsp salt
  • 1 tsp dijon mustard


  • 3 Tbsp canola 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!