Our vibrant roasted beet salad with goat cheese is bursting with earthy sweet beets, tangy hearts of palm, and creamy goat cheese. Topped with a refreshing lemon balsamic vinaigrette, this classic summer salad is anything but ordinary!
Why You’ll Love This Roasted Beet Salad Recipe
If you love beets, this flavorful and satisfying salad will quickly become your new favorite! Here’s why you’ll love it:
- Not Your Average Salad: A great salad should have layers of flavor, multiple textures, and a variety of color. This roasted beet salad is exciting for your taste buds and your eyes!
- All That Flavor: Did we mention flavor? You’ll get to enjoy peppery arugula, sweet and earthy beets, tangy hearts of palm, sharp red onion, and creamy goat cheese. Does it get any better than that?
- Super Easy: If using store bought roasted beets, this salad is on the table in 10 minutes!
Love flavorful, veggie-filled salads? Try our lemon garlic white bean salad, refreshing strawberry and spinach salad or this hearty chickpea salad!
What You’ll Need
The best part of making a summer salad is enjoying an abundance of fresh ingredients. Here’s what we’ll be using. Scroll down to the recipe card for exact amounts.
- Greens: We love the spiciness and bite of baby arugula in this salad. However baby spinach, spring greens, beet greens or a mixture of greens can also be used.
- Roasted Beets: You will need roasted and sliced golden, striped or red beets. Try our recipe for roasted beets, or buy them already roasted.
- Hearts of Palm: They add a crisp and flavorful bite! You can sub them for artichoke hearts or water chestnuts.
- Red Onion: If you aren’t a red onion fan, try thinly sliced shallots instead.
- Goat Cheese: Feel free to substitute this for crumbled feta.
- Nuts: Walnuts or pecans would both work great.
- Dressing: We love our lemon balsamic vinaigrette with this beet salad. This Asian salad dressing or orange salad dressing will also taste great!
What Do Hearts of Palm Taste Like?
If you’ve never had hearts of palm before, get ready for a treat! They sort of remind us of a smoother artichoke heart or white asparagus in terms of taste. They have a mild, earthy, and somewhat nutty flavor that pairs beautifully with the roasted beets in this summer salad.
You’ll find hearts of palm in the canned veggie isle. They come in a ‘salad cut’, which is what we used to keep things super easy. Just drain and add them to your salad.
How to Make Roasted Beet Salad With Goat Cheese
You can assemble this salad in under 10 minutes! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Toss: Toss together the arugula, beets, hearts of palm, and red onion in a large salad bowl.
- Garnish: Sprinkle the goat cheese and nuts on top. Dress with your favorite dressing and enjoy!
Chef’s Tips for Best Results
A few tips and tricks to ensure your roasted beet salad turns out exactly as you imagine:
- Make Ahead: If you store the salad and dressing separately, you can prepare this salad up to two days in advance.
- Toast the Nuts: While optional, toasting the nuts really brings out their flavor! You can also use a candied nut for added sweetness.
- Roasted Beets: If you don’t have time to cook your own beets, you can buy them at the grocery store to save some time. You’ll find them already roasted and peeled in the refrigerated produce section.
- Canned Beets: If you’d rather use canned beets, drain them and lightly rinse before adding to your salad. If you skip this step, the beets will release a lot of red color onto the salad.
- Fried Goat Cheese: Want to really impress your guests? Follow the directions in our arugula salad with fried goat cheese to coat the goat cheese in breadcrumbs and pan fry it until crispy.
How to Serve Roasted Beet Salad
This roasted beet and goat cheese salad makes a wonderful lunch or perfect side dish to most meals. Feel free to add grilled chicken or a cast iron steak if you want to add additional protein.
We also love to enjoy a nice piece – or two! – of our crusty beer bread alongside this salad. However, any kind of crusty bread will pair wonderfully.
Storing Leftovers
Storing the salad and dressing separately is best. Only add dressing to as much salad as you plan on enjoying right away. Store leftover salad (without dressing), in an airtight container, for up to 4 days in the fridge. We don’t recommend freezing any salad.
More Summer Salad Recipes
Roasted Beet Salad With Goat Cheese
Ingredients
- 5 oz baby arugula
- 3 roasted beets, sliced
- 1 cup, salad cut, hearts of palm, drained
- 1 cup thinly sliced red onion
- 1 cup crumbled goat cheese, or feta
- ½ cup chopped walnuts, or pecans
- Lemon balsamic vinaigrette, or your favorite light dressing
Instructions
- In a large bowl, toss to combine the arugula, beets, hearts of palm and red onion.
- Sprinkle goat cheese and walnuts on top.
- Serve immediately with your favorite salad dressing!
