Fall Salad with Roasted Beets

Fall Salad Favorite- Roasted Beet with Goat Cheese

Looking for  a healthy salad that is full of texture and flavors? This salad is the perfect fall salad if you like beets.  The roasted beets teamed with goat cheese is always fan favorite.  The dressing is great— it doesn’t separate and it’s nice and  thick.

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


6 medium beets, scrubbed
6 c. arugula
1 avocado, sliced
4 oz. goat cheese, crumbled
1/2 c. chopped toasted walnuts

The dressing:
1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
1.5 tbsp. maple syrup
2 tsp. Dijon mustard
Pinch of Kosher salt
Freshly ground black pepper


Roasted Beet Salad

  1. Preheat oven to 400°.
  2. Wrap each beet in foil and place on a baking sheet. Roast until the beet is nice and soft (you can insert a fork or knife through the foil to test), Plan on 50-60 minutes. Set aside to cool then slice.
  3. Make vinaigrette: In a jar, shake together olive oil, dijon & vinegar, maple syrup  until fully combined. Season with salt and pepper.
  4. Place arugula in a large serving bowl and lightly dress with vinaigrette. Top the salad with beets, avocado, goat cheese, and walnuts.
  5. Toss gently and add more vinaigrette as needed. YUMMY!

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One Comment

  1. Chris Bear says:

    My kind of salad–thank you !!

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