Roasted Golden Beet & Goat Cheese Salad

Celebrate the season with locally grown golden beets. Their naturally sweet flavor shines alongside peppery arugula, creamy goat cheese, toasted pecans, and a simple balsamic vinaigrette. It's a beautiful salad that's equally at home on a weeknight dinner table or served alongside grilled meats at your next gathering.

Serves: 4

Ingredients

For the Salad

  • 4 medium local golden beets, scrubbed and trimmed

  • 5 oz baby arugula

  • 4 oz goat cheese, crumbled

  • ½ cup pecan halves, toasted

  • 1 small golden beet, diced small (optional, for extra texture as pictured)

  • Fresh cracked black pepper

For the Balsamic Honey Vinaigrette

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon local honey

  • 1 teaspoon Dijon mustard

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

Directions

  1. Roast the beets. Preheat oven to 400°F. Wrap the beets individually in foil and roast for 45–60 minutes, or until fork tender.

  2. Let the beets cool enough to handle, then peel and slice into wedges.

  3. Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.

  4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.

  5. Arrange the arugula on a large serving platter. Top with the roasted beet wedges, diced beet (if using), toasted pecans, and crumbled goat cheese.

  6. Drizzle generously with the balsamic honey vinaigrette and finish with a few cracks of black pepper.

  7. Serve immediately.

Tri-County Tip

Golden beets have a milder, sweeter flavor than red beets and won't stain the other ingredients, making them perfect for colorful summer salads. Pick up locally grown beets while they're in season for the freshest flavor and best texture.

Pairs perfectly with: grilled chicken, salmon, or a crusty loaf of fresh artisan bread from the bakery.

Jessica McRee