Roasted Beet Salad with Goat Cheese & Pistachios Recipe
This classic roasted beet salad combines tender, caramelized beets with peppery arugula, tangy goat cheese, crunchy toasted pistachios, and crisp radishes. Finished with a zesty Dijon honey vinaigrette, this vibrant salad makes a perfect side dish for any meal, inspired by beloved French restaurant flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Salad
- 1 ½ pounds beets (about 3 large or 5 small-to-medium)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine salt, to taste
- 5 ounces (5 heaping cups) arugula
- 4 ounces goat cheese, crumbled
- ⅓ cup shelled toasted and salted pistachios, chopped, or ½ cup pepitas (green pumpkin seeds), toasted*
- 4 medium radishes, thinly sliced and roughly chopped (about ½ cup)
- ⅓ cup chopped green onion
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Beets: Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper for easy cleanup. Scrub the beets thoroughly under running water using a vegetable brush; do not peel.
- Slice Beets: Using a sharp chef’s knife, slice off the base to create a flat surface and remove the pointy ends. Place the beet flat side down and cut each beet in half, then slice into wedges about ½ to ¾-inch thick at the widest edge.
- Toss and Roast Beets: Arrange beet wedges on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with ¼ teaspoon salt. Toss to coat evenly, then spread in a single layer. Roast for 35 to 40 minutes, tossing halfway through, until beets are tender and easily pierced with a fork.
- Prepare Dressing: While beets roast, whisk together ¼ cup olive oil, 2 tablespoons sherry or red wine vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, and ¼ teaspoon sea salt in a bowl or measuring cup. Season with freshly ground black pepper to taste and whisk until fully emulsified. Set aside.
- Assemble Salad: In a large bowl or platter, arrange 5 cups of arugula. Scatter the roasted beets over the greens, followed by crumbled goat cheese, chopped pistachios (or toasted pepitas), sliced radishes, and chopped green onion.
- Dress and Serve: Just before serving, drizzle the Dijon dressing over the salad (use to taste) and gently toss to coat ingredients evenly. For leftovers, store salad and dressing separately; dress individual portions when ready to eat. The salad keeps up to 4 days refrigerated.
Notes
- Make it dairy free/vegan: Omit the goat cheese and add diced ripe avocado instead. Substitute maple syrup for honey in the dressing.
- Make it nut free: Use toasted pepitas (green pumpkin seeds) instead of pistachios. Toast pepitas in a medium skillet over medium heat, stirring often, until golden and fragrant.