Roasted Beet Salad with Arugula and Goat Cheese
This roasted beet salad is light, healthy, and seasonal! It’s a celebration of sweet roasted beets, tangy, creamy goat cheese, warm butternut squash, and peppery baby arugula (our go-to lettuce for salads!).
The simple combination of roasted vegetables, goat cheese, and a generous drizzle of balsamic vinegar makes this a weeknight staple in fall or winter. It makes a great vegetarian side salad for dishes like roasted or rotisserie chicken, grilled steak, or even a fall pasta. But sometimes we double up on the veggies and enjoy this as a meatless entrée.
It’s got great texture (a little crunch, creamy cheese, tender beets and squash), and clean flavors. You’ll love this with a drizzle of aged balsamic vinegar. Add some pomegranate arils for a pop of color (and a sweet, juicy crunch!) that even our kids are crazy about. Can’t wait for you to enjoy this easy weeknight roasted beet salad.
Ingredients For Roasted Beet Salad
- Beets: you can use any variety you like: red beets, golden beets, or Chioggia beets
- Butternut squash: this is roasted in ground cinnamon and garlic powder, giving it a sweet, but warm flavor profile
- String beans or haricot verts (French beans): for crunch!
- Baby arugula: peppery and tender, this is the bed of the roasted beet salad; can substitute baby spinach or other tender greens
- Goat cheese (chèvre): tangy, creamy, and citrusy; can substitute brie or feta
- Pomegranate arils: add a juicy bite and some much needed crunch
- Kosher salt
- Freshly ground black pepper
- Balsamic vinegar: use something high quality that is aged and concentrated, it will have a richer flavor!
- Extra virgin olive oil
How To Make Arugula Beet Salad
You’ll first need to roast the beets. I wrap mine in aluminum foil and roast them whole. It takes about an hour, but once they’re out of the oven the beets are easy to skin and chop into bite-sized pieces.
I cube the butternut squash before roasting it, and I like to toss it with a little olive oil, cinnamon, garlic powder, salt, and pepper beforehand to add extra flavor to the dish.
The string beans are blanched before they’re cut into small pieces. I don’t cook them through all the way because I like the slight crunch they add to this arugula beet salad.
Once all the veggies are prepped, you can throw the salad together, drizzle with dressing, and enjoy.
Can I Omit The Goat Cheese?
If you need to make this beet and arugula salad dairy-free, you’re welcome to omit the goat cheese. Otherwise, I highly suggest including it because the creamy cheese pairs beautifully with the roasted beets.
Not a fan of goat cheese? Try using feta or a double or triple cream cheese, which pairs beautifully with roasted beets!
Can I Add Other Vegetables To The Beet Salad?
Of course! It’s your kitchen, do whatever you’d like. You could probably substitute sweet potatoes for the butternut squash, and add chopped nuts instead of pomegranate seeds. If you play around with this recipe, leave me a comment below letting me know what you created.
Tips For Making Roasted Beet Salad
If you’re making this at home, we recommend sticking with arugula as the base. It’s an especially good pairing with sweet counterparts like roasted beets, butternut squash, and goat cheese. Our current favorite arugula is packaged by Gotham Greens. It’s really peppery, which we adore, but honestly it’s just the most beautiful arugula we’ve found.
You’re welcome to use any variety of beets that you have on hand. Red, yellow, and candy cane beets will all work.
We prefer serving this salad when the veggies are still warm from the oven but not piping hot. But you can also prep all the ingredients in advance and enjoy this arugula beet salad cold throughout the week.
If you make this roasted beet salad, please let me know by leaving a review and rating below!
Recipes with beets that we love:
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Easy salad recipes to try!
- Vegan Roasted Vegetable Salad with Potatoes, String Beans, and Brussels
- Smoked Salmon Salad
- Strawberry Chicken Salad With Spinach
- Avocado Tomato Salad
- Everything Salad with Roasted Shrimp and Halloumi Cheese
Roasted Beet Salad
- 1 bunch of beets red, yellow, candy cane
- ½ butternut squash peeled and cut into 1-inch pieces
- 2 Tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1 tsp garlic powder
- ½ lb string beans or haricots verts, ends trimmed, cut into 2" pieces
- 1 (4 ½ oz) package baby arugula
- ¼ – ½ cup goat cheese
- 2 Tbsp pomegranate arils
- Kosher salt
- freshly ground black pepper
- 2 Tbsp aged balsamic vinegar
- Flaky sea salt for serving
- Roast the beets. Heat oven to 400F. Wrap whole, unpeeled beets in aluminum foil (1 large or a few small beets per package). Place on a baking sheet and roast until tender, 45 minutes to 1 hour. Let cool, then remove the skins by rubbing them off with a paper towel. Note: if using red beets, wear kitchen gloves to prevent red hands! If the beets are large, cut in half or quarters (think bite size!).
- Roast the butternut squash. At the same time, place cubed butternut squash on a baking sheet lined with parchment paper, drizzle with 2 Tbsp extra virgin olive oil, 1 tsp ground cinnamon, 1 tsp garlic powder, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper.. Toss to evenly coat, then roast until tender, about 35-40 minutes.
- Cook the string beans. Bring a large pot of water to a boil, then season with 1 Tbsp Kosher salt. Add string beans (or haricots verts) and cook for 2 minutes. Remove immediately and place in an ice bath.
- Assemble and serve. Layer arugula, string beans, and beets on a large platter or in a large mixing bowl. Top with ¼ cup crumbled goat cheese and 2 Tbsp pomegranate arils. Drizzle with balsamic vinegar, toss well, then divide between plates. We recommend serving with a pinch of flaky sea salt.