This make-ahead Roasted Beet Salad pairs jewel-colored beets with peppery arugula, crunchy pistachios and creamy goat cheese. Topped with a rich balsamic glaze, this gorgeous salad always disappears!
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Raise your hand if you're Team Beet!
I know beets can be divisive - you either love 'em (me) or you don't (Lisa) - but if there's one recipe that might just convert the skeptics, it's this Roasted Beet Salad with Goat Cheese, Arugula, and Pistachios.
It's equal parts gorgeous and delicious, with a mix of earthy, creamy, crunchy, and tangy in every bite. Oh, and did I mention it's easy to prep ahead?
Not sold on beets? No worries - this Corn, Goat Cheese, and Arugula Salad brings all the summer flavor without a beet in sight.
Jump to:
Why you'll love this salad
- It's a total looker. The bold colors from the beets, arugula, goat cheese, and pistachios make this salad as pretty as it is delicious.
- So much flavor. You get creamy goat cheese, crunchy pistachios, peppery arugula, tender roasted beets and a tangy balsamic glaze in every bite.
- You can make it ahead. Roast the beets in advance and toss everything together when you re ready to serve. Easy prep = less stress.
Ingredients & Substitutions
- Beets - Farmers' markets are full of gorgeous beet varieties in the summer, but a basic bunch from the grocery store works just as well. Don't feel like roasting your own? No shame in grabbing pre-cooked beets from the produce section. Total time-saver.
- Arugula - Brings that peppery little punch to every bite. Not a fan? Swap in some spinach and hit it with a few grinds of black pepper. Or skip the greens altogether.
- Balsamic vinegar - We usually make a quick balsamic reduction on the stove, but store-bought balsamic glaze is an easy shortcut that still tastes great.
- Goat cheese - Creamy, tangy, and made to be paired with beets. Not into goat cheese? Feta works too!
Instructions
- Roast the beets: Preheat oven to 400°F. Toss beets with olive oil and wrap in a foil packet. Roast for 45-60 minutes, until fork-tender. Let cool. Peel skins (gloves or running water help avoid stains), quarter beets, and chill until ready to use.
- Make the glaze: Bring balsamic vinegar to a boil in a small saucepan. Reduce heat and simmer for ~20 minutes, until thickened by half. Stir in butter and let cool.
- Assemble the salad: Spread arugula on a serving plate. Top with roasted beets, crumbled goat cheese, and pistachios. Drizzle with balsamic glaze and finish with flaky sea salt and black pepper, if desired.
FAQs
No! Beets are notorious for staining your hands (and anything else in their wake), so the less we handle them, the better. After beets are roasted and cooled, their skins rub right off. I usually do this under a small stream of water to minimize the staining effect. If needed, a small paring knife can also be used to remove the beet skins.
You know we love anything that can be made in advance, and this roasted beet salad fits the bill perfectly. You can roast the beets up to three days ahead of time. The same goes for the balsamic glaze. All that's left to do at meal time is simply to plate the salad and serve.
There's no shame in that game, friend. The balsamic glaze is easy to make at home, but if you're tight on time, feel free to grab a bottle of ready-made balsamic glaze at the store.
Tips for making this Roasted Beet Salad
- Don't toss those beet greens! They are edible and super tasty. Try making these sautéed beet greens for an easy side dish.
- Roast the beets ahead of time. They'll keep in the fridge for up to 4-5 days, so you can knock that step out early and just assemble when you're ready to serve.
- Make the balsamic glaze in advance. Store it in a jar in the fridge and bring it to room temp before drizzling. Thicker glaze = better drizzle!
- Assemble just before serving. To keep the arugula fresh and the pistachios crunchy, wait to layer everything until you're ready to eat. (The beets can bleed a bit, too.)
- Serving a crowd? This salad is easy to scale up or down. You can plate it individually or serve it family-style on a big platter for max wow factor.
- Not beet-ready? If you're new to beets or worried about stains, wear kitchen gloves and peel them under running water. It keeps things a lot less messy.
More Summer Side Salads
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Recipe
Easy Roasted Beet Salad with Goat Cheese, Arugula and Pistachios
Ingredients
- 2 bunches of beets washed, greens removed
- 2 tablespoons extra-virgin olive oil
- ¾ cup balsamic vinegar
- 1 tablespoon unsalted butter
- 3 cups lightly packed arugula
- 3 ounces goat cheese crumbled
- ⅓ cup salted pistachios
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Instructions
To roast beets:
- Preheat oven to 400°F.
- Toss beets with olive oil and wrap in a double-layered foil packet. Place in oven and roast for 45-60 minutes, or until beets are easily pierced with tip of knife. Set aside until cool enough to handle.2 bunches of beets, 2 tablespoons extra-virgin olive oil
- Gently rub beets to remove skins. (Beets are notorious for staining everything in sight. Wear gloves and/or work carefully so you don't splash beet juice on yourself. I often peel them under running water to minimize the chance of staining.) Quarter beets and refrigerate until ready to use.
To make balsamic glaze:
- Pour vinegar into a small saucepan and bring to a boil. Reduce heat and cook over medium low for 20 minutes or until liquid is reduced by half. Remove from heat and stir in butter. Allow to cool to room temperature before using.¾ cup balsamic vinegar, 1 tablespoon unsalted butter
To assemble salad:
- Layer arugula leaves on large plate. Top with beets, crumbled goat cheese, pistachios and drizzle with balsamic glaze. Season with flaky sea salt and freshly ground black pepper, if desired.3 cups lightly packed arugula, 3 ounces goat cheese, ⅓ cup salted pistachios
Notes
Ingredient notes:
- Beets - Grab them from the farmer's market or at the grocery store. Short on time? You can also buy precooked beets in the produce section.
- Arugula - Brings that peppery little punch to every bite. Not a fan? Swap in some spinach. Or skip the greens altogether.
- Balsamic vinegar - Make your own glaze like in the recipe or buy a bottle of balsamic glaze at the store.
- Goat cheese - My favorite cheese to pair with beets because it is so creamy and tangy. Not into goat cheese? Feta works too!
Shortcuts & Tips:
- Roast the beets ahead of time. They'll keep in the fridge for up to 4-5 days, so you can knock that step out early and just assemble when you're ready to serve.
- Make the balsamic glaze in advance. Store it in a jar in the fridge and bring it to room temp before drizzling. Thicker glaze = better drizzle!
- Assemble just before serving. To keep the arugula fresh and the pistachios crunchy, wait to layer everything until you're ready to eat. (The beets can bleed a bit, too.)
- Serving a crowd? This salad is easy to scale up or down. You can plate it individually or serve it family-style on a big platter for max wow factor.
- Not beet-ready? If you're new to beets or worried about stains, wear gloves and peel them under running water. It keeps things a lot less messy.
Nutrition
Nutrition info not guaranteed to be accurate.
Judi Hishon says
How come in the pic you show yellow and red beets - can I buy them like this?
I've only seen the purple ones!
Hi Judi, Beets come in a variety of colors. I was able to snag these at my grocery store, but farmer's markets usually have the broadest selection.
Aimee @ ShugarySweets says
I'd have to agree with Lisa on this one. However your photos are just stunning, I'd be tempted to at least try them again 🙂
Give me a chance, Aimee. I know I can change your mind!