Roasted Beet Salad with Arugula, Goat Cheese & Mustard Vinaigrette

Beets are an underrated vegetable. Whatever their application, one thing is for certain - beets are absolutely wonderful and so versatile! These root vegetables can be eaten raw and added to salads, boiled and used in soups, such a Borscht, or roasted and enjoyed as they are. But, the best use of them all - my Roasted Beet Salad with Arugula, Goat Cheese & Mustard Vinaigrette 🥗. This salad will change the way you look and feel about beets!

My Roasted Beet Salad is comprised of peppery arugula, sweet and hearty red beets, crunchy radishes, creamy goat cheese and Roasted Crispy Chickpeas. The salad is then coated in a sweet, tangy and savoury Whole Grain Mustard Vinaigrette that is simply the chef’s kiss. All the ingredients combine to create a fresh, flavourful, hearty and satisfying bite! It’s so delicious that you’ll be making it on repeat! Trust me!

Whether you are looking for a salad that will feed a crowd or for some meal prep ideas, this salad is for you! It’s a salad that eats like a meal but works equally well as a side dish alongside your favourite protein. Enjoy it for brunch, lunch, dinner or as a snack. So, let me show you how it’s done. Grab a spoon and come and cook with me!

Prep Time: 5 minutes

Cook Time: 40 - 45 minutes

Total Time: 45 - 50 minutes

Serves: 4 - 6

Ingredients:

Beet Salad

• 636g medium beets, peeled and quartered (approx. 6 medium beets) (See Notes below)

• 1 1/2 Tbsp avocado oil (See Notes below)

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground pepper

• 1 Tbsp balsamic vinegar

• 427g baby arugula

• 4 radishes, stems removed and thinly sliced

• 113g goat cheese, cut into 1/4 inch slices

• 1/2 cup roasted crispy chickpeas (See Notes below)

Whole Grain Mustard Vinaigrette

• 1/4 cup avocado oil (See Notes below)

• 2 Tbsp white balsamic vinegar

• 1/2 Tbsp whole grain mustard

• 2 tsp honey

• 1/4 tsp kosher salt

• Freshly ground pepper, to taste

Instructions:

1. Preheat the oven to 400F and line a 11” x 17” rimmed baking sheet with parchment paper.

2. Roasting the Beets: Place the beets onto the parchment lined baking sheet and drizzle 1 1/2 Tbsp avocado oil over top. Season with salt and pepper. 

3. Bake the beets for 30 - 35 minutes. Then, remove them from the oven and drizzle 1 Tbsp balsamic vinegar over top. Toss and return them to the oven for a final 10 minutes of cook time or until the beets are fork tender. Let the beets cool to room temperature. 

4. Preparing the Mustard Vinaigrette: While the beets are cooling, to a medium mixing bowl, add the avocado oil, white balsamic vinegar, whole grain mustard, honey, salt and pepper and whisk until fully incorporated.

5. Assembling the Beet Salad: To a large salad bowl or serving platter, add the arugula. Lay the beets, radishes and goat cheese over top. Garnish with some roasted chickpeas and drizzle the vinaigrette over top of the salad. Toss and serve and enjoy!

Notes:

1. Beets Stain: When peeling and handling beets, I recommend using food-safe gloves and a cutting board. They'll keep your hands and countertops clean.

2. Roasted Chickpeas: Roasted chickpeas replace croutons in this hearty salad. They are crispy and crunchy and oh so delicious. If you're short on time, pick up a bag of roasted chickpeas at your local grocer. But, if you have a few extra minutes, then you’ll have to try making them at home. Just follow my simple and easy Roasted Crispy Chickpea recipe.

3. Substituting the Oil: If you don’t have avocado oil in your pantry, you can substitute it with extra virgin olive oil on a 1:1 basis. Both oils are rich in taste yet mild in flavour.