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a vibrant salad with deep red roasted beet cubes, creamy white goat cheese, and chopped hazelnuts over arugula in a wide horizontal shot, on a white platter on a festive table, natural light, shallow depth of field, landscape orientation

Roasted Beet and Goat Cheese Salad

Honey vinaigrette and roasted hazelnuts complement the earthy sweetness of roasted beets and the creamy tartness of goat cheese on a bed of peppery arugula.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium beets
  • 5 cups arugula
  • 4 oz goat cheese crumbled
  • 1/2 cup hazelnuts toasted and chopped
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1/2 tsp salt

Method
 

  1. Wrap the beets in foil and roast at 400F for 45 minutes, until fork-tender, then cool, peel, and cube.
  2. Spread the arugula on a serving platter.
  3. Scatter the roasted beets, goat cheese, and toasted hazelnuts over the greens.
  4. Whisk together the olive oil, red wine vinegar, honey, and salt.
  5. Drizzle the dressing over the salad and serve.

Notes

Roast the beets a day ahead to make assembly quick on the day of.