Roasted Beet Salad with Goat Cheese

By Christie Vanover | Published January 4, 2023 | Last Updated April 10, 2023

What are beets?

Beets are root vegetables that come in a variety of colors. They are usually round in shape with long greens on top and a slender pointy root on the bottom.

When you look for beets in your local grocery store, you’ll find them in the produce section. Sometimes the beet greens are still attached, and sometimes the greens have already been removed.

Select beets that are firm and similar in size so they finish cooking around the same time. Smaller beets tend to be a bit sweeter than larger beets. If the beet greens are attached, make sure they look fresh and not wilted.

Once cooked, beets taste sweet and earthy. The texture is tender like a roasted carrot.

They are low in calories and fat with the benefits of folate, dietary fiber and calcium. However, they do contain natural sugars, so they are higher in carbohydrates than other vegetables.

• Beets: Use golden beets, red beets or a combination of both.
• Oil: This acts as a binder to allow the seasoning to stick. Use, olive oil, canola oil, coconut oil or avocado oil.
• Seasoning: I keep it simple with kosher salt and black pepper.
• Goat Cheese: Goat cheese is the base for this salad that creates a creamy, tangy dip for the roasted beets.
• Greek Yogurt: The yogurt and a little olive oil help thin out the goat cheese.
• Garlic: Use fresh or roasted garlic and mash it into a paste so it blends in with the cheese.
• Basil: Fresh basil provides an herbaceous brightness to the earthy salad.
• Arugula: While you can layer in any type of lettuce, arugula gives a peppery snap to the salad.
• Toasted Walnuts: Because the goat cheese and beets are soft, it’s important to add some texture. Toasted walnuts are the perfect topping. You could also use pistachios or slivered almonds.

1. STEP ONE: Start by removing the greens and washing any dirt from the beets. Pat them dry with a paper towel. Don’t peel them yet.

2. STEP TWO: Place the beets on a pan or plate. Drizzle with a little oil and sprinkle with a pinch of kosher salt and coarse-ground black pepper.

3. STEP THREE: Heat your grill to 375-400F degrees using Cowboy Charcoal briquets. Set the grill up so the coals are on one side. Then, place the seasoned beets on the opposite side over indirect heat.

4. STEP FOUR: Roast the beets on the grill for about one hour, or until they are fork tender.

5. STEP FIVE: Once the beets are tender. Remove them from the grill and let them cool to the touch. Once cool enough to handle, put on a pair of gloves. Then, remove the skin. It should peel right off.

6. STEP SIX: Once all the skins are removed, you can slice the beets into wedges or slices. They can be served as a side and eaten just like this or topped on a savory beet, goat cheese and arugula salad.

How to make a beet salad

Once the beets are roasted, assembling the remaining ingredients for this great salad is easy. You can do this prep work while the beets are on the grill.

Start by making the creamy goat cheese spread. In a small bowl, stir together the goat cheese, Greek yogurt and 1 tablespoon of olive oil. Smash the fresh or roasted garlic into a paste. Then, gently fold the garlic and basil leaves into the cheese.

Season with salt and pepper to taste.

Spread the garlic goat cheese onto serving plates. Then, layer the sliced roasted beets right on top.

Tuck in some fresh peppery arugula leaves, sprinkle with toasted walnuts and drizzle with a little olive oil. Add a fresh pinch of salt and pepper. And you have yourself a colorful beautiful salad.

If you like your salads a little sweeter, you could drizzle on a little maple syrup or balsamic vinegar glaze. If you prefer a salad that is more tart, try adding red onion, feta cheese or bleu cheese.

Storage

Beets can be stored in the refrigerator in an airtight container for up to a week.

You can also freeze beets for up to a year. Or you can pickle them and can them, but that process does change the flavor.