Roasted Beet Salad with Goat Cheese and Maple Vinaigrette
Roasted beets mixed with argula, pumpkin seeds, and crumbled feta makes for the perfect holiday side salad.
Serves4 to 6
Prep20 minutes to 25 minutes
Cook55 minutes
At first glance, this looks like a beautiful arugula salad with roasted beets and goat cheese. But it’s so much more than that. Rather than being wrapped in foil, the beets roast in an orange- and fennel-infused olive oil for brighter, bolder flavor. And the leftover oil? It’s put to good use in a simple but surprising red wine vinegar and maple syrup vinaigrette.
As for the rest of the salad, the peppery arugula balances out the sweetness of the beets, the roasted pepitas add crunch, and goat cheese delivers a creamy tang. It sounds a little fancy and tastes incredibly impressive — even special enough for a holiday starter or side. But we promise it’s delightfully easy.
Tips for Making the Best-Ever Roasted Beet Salad
- Work ahead. The beets can be roasted, peeled, and cut a couple of days ahead of time. The salad dressing and the roasted pepitas can also be prepared in advance. Just store all the elements separately and toss right before serving.
- Serve it immediately. As alluded to already, this salad is best when enjoyed right away; otherwise, the arugula will wilt.
- Bulk it up. Rotisserie chicken, grilled chicken, or baked salmon make it a meal. Served over warm farro, it’s a tasty and hearty lunch.
Roasted Beet Salad Recipe
Roasted beets mixed with argula, pumpkin seeds, and crumbled feta makes for the perfect holiday side salad.
Prep time 20 minutes to 25 minutes
Cook time 55 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1 1/2 pounds
assorted loose small or medium beets (12 to 14)
- 1 to 2
medium oranges
- 1 teaspoon
fennel seeds
- 1/4 cup
plus 2 tablespoons olive oil, divided
- 1 3/4 teaspoons
kosher salt, divided, plus more as needed
- 3/4 teaspoon
freshly ground black pepper, divided
- 1/4 teaspoon
red pepper flakes
- 1/4 cup
pumpkin seeds
- 1 tablespoon
red wine vinegar
- 2 teaspoons
maple syrup
- 2 packed cups
baby arugula (about 2 ounces)
- 2 ounces
fresh goat cheese
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, prepare the following, placing each in the same 9x13-inch baking dish. Trim and scrub 1 1/2 pounds beets. Using a vegetable peeler, peel 3 large strips from 1 medium orange. Juice 1 to 2 medium oranges until you have 1/3 cup. Coarsely crush 1 teaspoon fennel seeds with a mortar and pestle or with the bottom of a small saucepan.
Add 1/4 cup of the olive oil, 1 1/2 teaspoons of the kosher salt, 1/2 teaspoon of the black pepper, and 1/4 teaspoon red pepper flakes to the baking dish and toss to combine. Spread into an even layer. Cover the baking dish with aluminum foil.
Bake for 30 minutes. Uncover, toss the beets, and arrange back into an even layer. Cover again and bake until the beets are knife tender, about 20 minutes more.
Uncover and let cool until warm to the touch, about 30 minutes. Meanwhile, place 1/4 cup pumpkin seeds on a small rimmed sheet, baking dish, or pie plate. Bake until toasted and fragrant, about 3 minutes. Set aside to cool.
Working with one at a time, rub a dry paper towel over the skin of the beets to peel. Discard the peels. Cut the beets into 1 1/2-inch wide wedges. Place in a large bowl.
Pour the liquid in the baking dish through a fine-mesh strainer into a small liquid measuring cup or bowl. Add the remaining 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 2 teaspoons maple syrup, the remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Whisk to combine.
Crumble 2 ounces soft goat cheese into the bowl of beets (about 1/2 cup). Add 2 packed cups baby arugula and the pumpkin seeds. Drizzle with the dressing and toss to combine. Taste and season with more kosher salt as needed. (If you don’t plan to eat the salad all in one sitting, only toss the amount you will eat with some of the arugula and save the remaining arugula to toss in later.)
Recipe Notes
Make ahead: The beets can be roasted, peeled, and cut, and the dressing can be made up to 2 days ahead. Refrigerate in separate airtight containers. Rewhisk the dressing before using. The pumpkin seeds can also be toasted, cooled, and stored in an airtight container at room temperature up to 2 days ahead.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.