American
Roasted Beet Salad with Goat Cheese, Walnuts, and Sherry Vinaigrette
Earthy beets roast until tender in foil so the skins slip off easily, then get tossed with peppery arugula, tangy goat cheese, and toasted walnuts. A sherry vinegar and shallot vinaigrette ties the sweet beets to the sharp greens without turning the whole bowl pink if you dress the arugula separately first.
Gluten-FreeDairy-FreeHigh VeggiesComfort FoodMeal Prep FriendlyMake Ahead
At a Glance
- Time
- 1 hr 15 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Heat the oven to 400°F. Wrap beets in individual foil packets with a drizzle of olive oil and a pinch of salt. Roast on a sheet pan until a paring knife slides through the largest beet with little resistance, 50 to 65 minutes depending on size.
- Let the beets cool slightly in the foil, then rub the skins off with paper towels while wearing gloves if you care about stained fingers. Cut into wedges or 1/2-inch cubes and toss lightly with salt and pepper.
- Whisk the shallot, sherry vinegar, Dijon, honey, 1/2 teaspoon salt, and several grinds of pepper. Stream in the olive oil while whisking until the vinaigrette looks creamy.
- Toss the arugula with about half the vinaigrette in a wide serving bowl until the leaves cling lightly to the dressing. Taste and add more dressing if needed.
- Scatter the beets over the greens, dollop and crumble the goat cheese on top, shower with walnuts, and drizzle the remaining vinaigrette over the beets so the cheese stays mostly white. Serve at room temperature.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: For dairy-free, use a soft plant-based chèvre-style cheese or omit cheese and add extra walnuts. For gluten-free, confirm vinegar labels; the salad is otherwise GF without bread on the side.