Roasted Beet Salad with Goat Cheese & Pistachios

I’m in the precise mood for this roasted beet salad with greens right now. It is filling, light, and springlike, which is ideal as the weather transitions from bitterly cold to patio-worthy. We’re both very happy about the longer, sunny days and rising temps! You probably can relate.

This salad was influenced by the beet salads at Westport CafĂ© and French Market, two of my favorite neighborhood French eateries. I’ve truly missed sipping wine at their businesses and taking in their atmosphere during the past year. You should be aware that I frequently fantasize about taking a trip to France.

Although both establishments offer beet salads with pistachios and goat cheese, each puts a distinctive spin on the dish. Naturally, I always choose the beet salad and French fries.

My preferred method for roasting beets, which produces delicious flavor, is used in this dish. The foundation I chose, arugula, contrasts wonderfully with the earthy taste of the beets.

Then, for extra freshness and crunch, I added goat cheese, pistachios, along with some radish and green onion. The vibrant, Dijon-focused vinaigrette ties everything together. This salad can be eaten in large portions for a filling but light meal or served as a side dish.

Tips for Making Roasted Beet Salad

A couple brief pointers before you begin:

  • If preferred, roast the beets and make the dressing ahead of time. Before used, both can be kept in the refrigerator for a few days.
  • It’s easy to assemble. Simply mince a few ingredients, crumble the goat cheese, and put the mixture in a sizable dish or serving bowl.
  • Individual portions should be dressed as needed if you intend to have leftovers. The arugula won’t stay fresh as long if you add all of the dressing at once.
  • There could be extra dressing on hand. Toss it with leftover roasted vegetables or use it over any improvised green salad.
    Options for Substituting Salad

Some people might not like these flavors. Here are a few ideas:

Also read: Homemade Croutons


  • Salad
  • Beets, 1 1/2 pounds (about 3 large or 5 small-to-medium)
  • Extra virgin olive oil, 1 tablespoon
  • 1/4 teaspoon of fine salt, if desired
  • 5.0 ounces (5 heaping cups) arugula
  • goat cheese, crumbled, 4 ounces
  • 4 medium radishes, thinly sliced and roughly chopped (approximately 12 cup), or 13 cup chopped shelled, roasted, and salted pistachios or 12 cup toasted pepitas (green pumpkin seeds).
  • 13 cup finely chopped green onion
  • Dressing
  • Extra virgin olive oil, 1/4 cup
  • 2 teaspoons of red wine vinegar or sherry vinegar
  • 1 teaspoon of honey
  • 1/9 cup Dijon mustard
  • 14 teaspoon of sea salt, fine
  • black pepper, freshly ground, to taste


  1. How to roast beets: To make cleanup simple, line a big, rimmed baking sheet with parchment paper and preheat the oven to 375 degrees Fahrenheit. Utilizing a vegetable brush and running water, thoroughly scrub the beets (no need to peel them at any point).
  2. Slice off the root and slender pointy ends of each beet to produce a flat surface using a sharp chef’s knife. Slice the beets into equal-sized wedges that are about 12 to 34 inch thick on the broadest edge. Place each beet with its flat side on the cutting board.
  3. On the prepared baking sheet, arrange the beet wedges. Olive oil and salt should be drizzled over the beets. Beets should be uniformly coated after tossing, so spread them out in a single layer in the pan.
  4. Roast for 35 to 40 minutes, stirring halfway through, or until a fork can be used to pierce the beets with gentle pressure.
  5. Prepare the following ingredients while combining the dressing: Combine the olive oil, vinegar, honey, mustard, and salt in a bowl or liquid measuring cup. Black pepper should be used liberally. Whisk until combined. To make it nicely peppery, taste it and then add additional pepper. Place aside.
  6. The arugula should be placed in a big serving bowl or plate before you create the salad. Sprinkle the roasted beets, goat cheese crumbles, pistachios that have been chopped, radishes, and green onions on top.
  7. When the salad is ready to be served, sprinkle the dressing over it (you may not need all of it) and toss to evenly distribute. In the event that there will be leftovers, dress each dish individually and keep the salad and dressing separate in the refrigerator for up to 4 days.


MAKE IT VEGAN/DAIRY FREE: Leave out the goat cheese. It could be nicer to substitute diced ripe avocado. Replace the honey in the dressing with maple syrup to make it vegan.

Replace the pistachios with pepitas (green pumpkin seeds) to make it nut-free. Toast them first for the finest flavor; cook them in a medium skillet over medium heat, tossing frequently, until they begin to pop and turn brown around the edges.