Go Back
Isha Joe

Beet Salad with Goat Cheese and Balsamic Vinaigrette

This beet salad recipe tastes fancy but is SO EASY to make. A show-stopping and flavorful salad that is impressive for holidays, entertaining, or a simple dinner at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Salad, Side Dish
Cuisine: American
Calories: 308
Ingredients Method Notes

Ingredients
  

  • 6 medium, 2 lbs beets
  • 5 oz 6 cup baby arugula, rinsed and spun dry
  • 4 oz goat cheese or feta cheese, (about 1/2 cup) diced or crumbled
  • 1/2 cup pecans, toasted
  • 1/2 cup dried cranberries

Balsamic Vinaigrette Ingredients:

Method
 

  1. Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.
  2. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
  3. Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, cheese, toasted pecans, and dried cranberries.

How To Make Balsamic Vinaigrette:

  1. In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.

Notes

Use disposable gloves to keep your hands clean. Rub the beet and the skins will come right off. Slice off the root end to discard all parts of the beet that touched the foil.