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 at BBQs!
Raise your hand if you’re a beet lover!
Count me squarely in the “I LOVE beets camp. That said, over the years I’ve found that beets can be very polarizing. People either love ‘em or hate ‘em. But if there was ever a reason to give beets another try, this Easy Roasted Beet Salad with Goat Cheese, Arugula and Pistachios is it.
Not only is this beet salad drop dead gorgeous, but the combination of flavors from all the ingredients work in total harmony. Think earthy beets paired with tangy goat cheese. Add a little crunch from salty pistachios and some bite from peppery arugula. Top off the whole thing with an intensely flavored balsamic glaze, and you have deliciousness in every single bite.
Did I mention this salad is a snap to pull together? Plus it can be made in advance? Win-win-WIN!
If you’ve never roasted your own beets before, trust me when I say it couldn’t be easier. Follow these three simple steps, and you’ll have perfectly roasted beets every time:
- Preheat your oven to 400 degrees and cut the greens off the beets. Reserve for another use (these quick sautéed beet greenssautéed beet greens, perhaps?).
- Gently wash and dry the beets and place them in a double layer of foil. Drizzle with olive oil and seal the beets into foil packets.
- Bake for 45-60 minutes or until the beets are easily pierced with a fork or knife.
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.
There really is no wrong answer here.
A roasted beet salad is equally at home as part of a a weekend brunch spread along with some adorable Mini Spinach Quiche, Easy Apple Cream Cheese Danish and a DIY Bloody Mary Bar.
Have leftovers? Roasted beet salad makes a tasty lunch option during a busy week. Add some leftover protein, and you have a complete meal.
Easy Roasted Beet Salad with Goat Cheese, Arugula and Pistachios
- 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
To roast beets:
- Preheat oven to 400 degrees.
- 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. 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.
To assemble salad:
- Layer arugula leaves on large plate. Top with beets, crumbled goat cheese, pistachios and drizzle with balsamic glaze.
Nutrition info not guaranteed to be accurate.
Need a side dish for your next backyard BBQ? Try this easy, make-ahead Roasted Beet Salad with Goat Cheese, Arugula and Pistachios.