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    Home » Soups + Salads

    Updated: Feb 1, 2021 · Published: Aug 1, 2019 by Anna · This post may contain affiliate links.

    Easy Roasted Beet Salad with Goat Cheese, Arugula and Pistachios

    Jump to Recipe Print Recipe

    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!

    Black platter of Roasted Beet Salad with Goat Cheese, Arugula and Pistachios with a tangy balsamic glaze.

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    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!

    Jump to:
    • Instructions
    • FAQs
    • Serving Suggestions
    • Recipe
    Close up of Roasted Beet Salad with Goat Cheese, Arugula and Pistachios on a black platter.

    Instructions

    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.
    Roasted Beet Salad with Goat Cheese, Arugula and Pistachios on a dark black platter with bowl of balsamic glaze and stack of black plates nearby.

    FAQs

    Do I have to peel beets before roasting them?

    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.

    Can I make this beet salad in advance?

    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.

    Can I just buy the balsamic glaze at the store?

    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.

    Serving Suggestions

    There really is no wrong answer here.

    Hosting a backyard BBQ? Pair this salad with these tasty Guinness Burgers with Irish Cheddar and Bacon and our Mediterranean Quiona Salad for a quick and easy cookout menu.

    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.

    Black platter of Roasted Beet Salad with Goat Cheese, Arugula and Pistachios.

    Recipe

    Close up of Roasted Beet Salad with Goat Cheese, Arugula and Pistachios on a black platter.

    Easy Roasted Beet Salad with Goat Cheese, Arugula and Pistachios

    Garnish With Lemon
    This make-ahead Roasted Beet Salad with Goat Cheese pairs jewel-colored beets with peppery arugula, crunchy pistachios and creamy goat cheese. Topped with a rich balsamic glaze, this gorgeous salad is always disappears at BBQs!
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Soups + Salads
    Cuisine American
    Servings 6 servings
    Calories 165 kcal
    Prevent your screen from going dark

    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 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

    Serving: 1servingCalories: 165kcalCarbohydrates: 14gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 12mgSodium: 132mgFiber: 3gSugar: 10g

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!

    Need a side dish for your next backyard BBQ? Try this easy, make-ahead Roasted Beet Salad with Goat Cheese, Arugula and Pistachios.

    « Bacon Ranch Pasta Salad
    Crispy Zucchini Feta Fritters Recipe »

    About Anna

    Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!

    Reader Interactions

    Comments

    1. Judi Hishon says

      May 09, 2020 at 6:49 am

      How come in the pic you show yellow and red beets - can I buy them like this?
      I've only seen the purple ones!

      Reply
      • Anna says

        May 09, 2020 at 1:35 pm

        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.

        Reply
    2. Aimee @ ShugarySweets says

      October 23, 2013 at 7:35 pm

      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 🙂

      Reply
      • Anna says

        October 24, 2013 at 7:01 am

        Give me a chance, Aimee. I know I can change your mind!

        Reply
    4.86 from 7 votes (7 ratings without comment)

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