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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 easy, make-ahead Roasted Beet Salad is packed with flavor and texture - sweet roasted beets, peppery arugula, crunchy pistachios, and creamy goat cheese, all finished with a drizzle of rich balsamic glaze. It’s colorful, crowd-pleasing, and always disappears.
4.86 from 7 votes
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Prep Time 15 minutes
Cook Time 1 hour
Cooling time 45 minutes
Total Time 2 hours
Course Soups + Salads
Cuisine American
Servings 6 servings
Calories 165 kcal

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

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

Nutrition info not guaranteed to be accurate.

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