Roasted Beet and Goat Cheese Salad
Sweet roasted red and golden beets over peppery arugula with creamy goat cheese, toasted pistachios and an orange-sherry vinaigrette.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published May 16, 2026
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Servings
- 4
- Level
- Easy
Roasting beets in foil packets turns them tender, sweet and deeply earthy, and the skins slip off easily once they cool. Paired with tangy goat cheese and peppery arugula, they make a salad that looks as good as it tastes.
A bright orange and sherry vinaigrette balances the sweetness, and tossing the beets in a little dressing while they are still warm helps them soak up flavor. Keeping red and golden beets separate until the last minute preserves those jewel-like colors.
Toasted pistachios add a salty crunch. Serve it as a starter for a dinner party or alongside roast chicken, and roast the beets a few days ahead to make it easy.
- Sweet foil-roasted beets
- Bright orange sherry vinaigrette
- Beets roast days ahead
Ingredients
Directions
Heat the oven to 400 degrees F. Wrap the red and golden beets in separate foil packets, dividing the 1 tbsp olive oil and a pinch of salt between them.
The rest of this recipe is for members.
You are looking at 12 more ingredients, 8 more steps, our test-kitchen tips and full nutrition. Start a 30-day free trial and cook it tonight.
Already a member? Sign in
