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Roasted Beet and Arugula Salad with Goat Cheese Recipe

Turn a simple, healthy beet and arugula salad into an elegant appetizer or side by rolling goat cheese in fresh herbs and topping the salad with crisp fried shallots.

A close up of sliced purple beets topped with arugula, goat cheese rolled in fresh herbs, and topped with crispy fried shallots all on a gray plate. Out of focus in the background is more goat cheese on a small bowl and herbs on a cutting board.

Roasted beets, peppery arugula, and tangy goat cheese are a classic combination. This version elevates the salad by rolling crumbled goat cheese in chopped savory herbs and finishing the dish with quick fried shallots for crunch and flavor. The result is a balanced salad with sweet, earthy beets, bright lemon vinaigrette, aromatic herbs, and a satisfying crispy topping—perfect for entertaining or a simple weeknight meal.

The Ingredients That Matter

  1. Beets. Beets bring natural sweetness and a distinct earthy flavor. You can use red, golden, or striped varieties—roasting directions are the same for each. Choose medium beets for even roasting and slicing.
  2. Arugula. This peppery green adds a bright, slightly bitter contrast to sweet beets and rich goat cheese. Wash and dry the leaves well before assembling the salad.
  3. Goat cheese (chévre). Crumbled goat cheese adds creaminess and tang. If you prefer, substitute feta or small fresh mozzarella, but goat cheese gives this salad its characteristic flavor.
  4. Fried shallots. Thinly sliced shallots, lightly dusted with cornstarch and fried until crisp, give a crunchy, savory finish. Store-bought crispy onions will work in a pinch, but homemade fried shallots are quick and superior in flavor.

Beets, Arugula, Goat Cheese and Shallots make up the key ingredients of this simple salad

Cutting board with whole purple beets, arugula, shallots, herbs, goat cheese and a small bowl of cornstarch.

Why roast beets

  1. Roasting is simple and tidy—no need to peel the beets before cooking.
  2. Roasting concentrates their natural sweetness and deepens the flavor.
  3. It requires minimal hands-on time: roughly 45–60 minutes in the oven, depending on beet size.

How to Roast Beets

  1. Preheat the oven to 400°F (about 200°C).
  2. Trim any greens, then scrub beets clean with a towel to remove dirt.
  3. Place beets on a large sheet of aluminum foil, drizzle with a tablespoon of olive oil, and sprinkle with 1/4 teaspoon salt. Wrap the foil tightly.
  4. Roast until fork-tender: about 45 minutes for smaller beets, up to 1 hour for larger ones.
  5. Let cool at room temperature for about 20 minutes. When warm but manageable, rub the skins off with a clean towel; any stubborn bits can be trimmed with a paring knife. Slice into 1/4-inch rounds and set aside to cool completely.

How to Make Herbed Goat Cheese

Rolling goat cheese in fresh herbs is simple and adds an elegant touch. Crumble goat cheese from a small log, mix with chopped herbs, and press so each piece is coated in fragrant greens.

  1. Choose herbs. Savory rosemary, sage, and thyme work especially well because they hold their color and provide a firm, aromatic coating. Softer herbs like parsley or chives will work but may brown faster.
  2. Storage. Store herbed goat cheese in an airtight container for several days, but for best appearance and flavor make it the day you plan to serve.

A gray bowl with chopped sage, rosemary and thyme with crumbled goat cheese coated in the herbs. Off center is a small brown bowl with crumble goat cheese and a brown cutting board with sage, rosemary and thyme.

Beet and Arugula Salad with Goat Cheese — Recipe

Author: Adam Dolge

Total time: 1 hr 30 min

Yield: about 6 cups

Description

Turn roasted beets and fresh arugula into a refined salad by topping with herb-coated goat cheese and crunchy fried shallots. A lemon-Dijon vinaigrette ties the flavors together for a bright, balanced dish.

Ingredients

  • 1 bunch beets (about 3–4 medium beets)
  • 3 Tbsp olive oil, divided
  • ½ tsp table salt, plus a pinch, divided
  • 4 oz goat cheese
  • 2 Tbsp plus 1 tsp chopped fresh savory herbs (such as rosemary, sage, and/or thyme), divided
  • 2 medium shallots, thinly sliced into rings
  • 2 Tbsp cornstarch
  • 1 cup vegetable oil (for frying)
  • 2 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 4 cups loosely packed arugula

Instructions

  1. Preheat the oven to 400°F.
  2. If the beets have greens, trim them off and save for another use. Scrub beets clean with a towel. Place beets on a large piece of foil, drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt. Seal the foil and roast for 45 minutes to 1 hour, until a fork pierces easily. Let cool about 20 minutes.
  3. When cool enough to handle, rub the skins off with a clean towel. Slice the beets into 1/4-inch rounds and allow to come to room temperature.
  4. Crumble goat cheese into bite-size pieces and toss with 2 tablespoons chopped herbs in a bowl so the cheese is well coated. Set aside.
  5. Combine shallot rings with cornstarch in a medium bowl and toss to coat. Heat vegetable oil in a saucepan or skillet over medium-high heat until shimmering (about 350°F). Fry shallots in batches for 2–3 minutes, stirring to separate, until golden and crisp. Drain on paper towels and season with a pinch of salt.
  6. Whisk together lemon juice, Dijon mustard, remaining 1 teaspoon herbs, remaining 2 tablespoons olive oil, and 1/4 teaspoon salt to make the vinaigrette.
  7. To assemble: arrange beet slices on a serving platter, top with a handful (about 1 cup) of arugula, drizzle with vinaigrette, and scatter herbed goat cheese and crispy shallots over the top. Serve immediately.

Notes

  • You can roast and peel beets up to 3 days ahead. Store cooked beets in an airtight container in the refrigerator.
  • Any beet variety works—red, golden, or candy-striped will all produce a delicious salad.

If you make this recipe, consider sharing a photo and tagging the recipe on social media to show how you served it.