Roasted Beet Salad with Goat Cheese

4.82 from 82 votes
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Roasted beet salad topped with a sweet and tangy pomegranate dressing. Walnuts add a nice crunch to each healthy bite! This post is sponsored by Nature’s Intent Organic Apple Cider Vinegar. All opinions are my own.

Roasted beet salad with goat cheese topped with a sweet and tangy pomegranate dressing.

A great way to combine flavorful seasonal ingredients is by making a fresh beet salad. A simple roasting technique transforms the hard root vegetables into tender, earthy-flavored stars of the recipe. Fresh arugula lettuce has a slight peppery flavor, which complements the mild taste of the beets and the creamy goat cheese.

An easy-to-make pomegranate dressing gets generously drizzled over this salad, adding vibrant flavors and polyphenol antioxidants from the fruit to each forkful.

Beets wrapped in tin foil on a baking sheet.

Beet Selection

Beets are a unique vegetable because nearly the entire plant, from the bulb to the stem, and the hearty greens are edible. There are many different colors of beets that can be bought at the market.

I selected dark red and golden beets for this salad to give an attractive pop of color. Try to find beets of similar size, about 2-to-3 inches in diameter, so that they cook evenly and in a shorter amount of time.

Roasting Method

There are many ways to prepare and cook beets. They can be eaten raw, steamed, baked, boiled, or roasted. For this recipe, I roasted them, similar to my beet hummus recipe, because the high heat enhances the natural sweetness. This cooking method makes it easy to prepare and is probably the least messy.

Preparation involves cutting off the long stems, tossing the bulbs with oil, salt, and pepper, and tightly enclosing them in foil packets. This effortlessly cooks the flesh in under an hour. After roasting, it’s easy to remove the thick outer skin by using your fingers to peel off the outer layer. The bulbs are now ready to be cut and added to the salad.

Pomegranate Dressing

Nature's Intent Apple Cider Vinegar with homemade pomegranate dressing.

Pomegranates are ripe and abundant at the market, especially during the Fall season. I like to take full advantage of this superfruit by using the juice and arils to make a pomegranate smoothie. Don’t worry, removing the seeds is easy! The juice has an intensely sweet, mouth puckering and cranberry-like taste. It makes the perfect base for a dressing.

This dressing is made in under a minute in a blender, creating a smooth and thickened texture. It’s just six wholesome ingredients; pomegranate juice, shallots, dijon mustard, maple syrup, olive oil, and apple cider vinegar. The apple cider vinegar has a natural acidity that instantly boosts the fruit flavors in the dressing to yield a lovely vinaigrette.

Goat Cheese

Plate of roasted beet salad with pieces of goat cheese.

Right before serving, I add soft goat cheese crumbles, although sometimes I’m in the mood for slightly fried goat cheese. The texture of the cheese complements the crunchy walnuts and whole pomegranate seeds sprinkled on top. This gorgeous beet salad will shine on your dinner table or at any special gathering!

Recipe Science

Don’t throw away those beet stems and leaves!

Those edible parts can be washed, cut, and eaten. Saute the stems and green tops in a little bit of oil and seasoning for a tasty side dish. You can also cut the greens into smaller shreds and add them right to the salad. However, they do have a slightly bitter taste which can be offset with the sweetness of the beet bulbs and dressing.

Roasted Beet and Goat Cheese Salad

Healthy roasted beet salad with goat cheese is an easy to prepare dish! Fresh arugula and tender beets are drizzled with a sweet and tangy pomegranate dressing.
4.82 from 82 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 4 servings
Course Salad
Cuisine American


  • 1 pound beets, about 2 ½ to 3" in size
  • ¾ cup extra-virgin olive oil, plus more for roasting
  • teaspoon kosher salt, plus more for roasting
  • black pepper, for seasoning
  • ½ cup pomegranate juice
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons minced shallot
  • 1 teaspoon dijon mustard
  • 2 teaspoons pure maple syrup
  • 5 ounces baby arugula
  • ¼ cup goat cheese
  • ¼ cup pomegranate arils
  • ¼ cup chopped walnuts


  • Heat the Oven – Set the oven rack in the center position. Preheat to 400°F (204ºC).
  • Prepare the Beets – Trim the tops off the beets, leaving ½-inch of the stem. Wash, scrub, and dry thoroughly.
  • Season the Beets – Place beets on a piece of foil large enough to make a pouch. Drizzle with olive oil to coat the beets, then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place them on a sheet tray.
  • Roast – Roast the beets until fork-tender, about 40 to 60 minutes. The time will vary depending on the size of the beets. Check for doneness every 20 minutes.
  • Cool and Cut – Allow beets to cool, then peel and cut into ½-inch wedges. Set aside.
  • Make the Dressing – To a blender, add pomegranate juice, apple cider vinegar, shallots, mustard, and maple syrup. Blend on medium speed until smooth, about 15 seconds.
    Slowly add ¾ cups of olive oil to the running blender until the dressing thickens and is emulsified. Season with ⅛ teaspoon salt and pepper to taste.
    Alternatively, whisk the dressing in a bowl. The consistency will not be as smooth.
  • To Serve – Top the arugula with sliced beets, goat cheese, pomegranate arils, and chopped walnuts. Serve with pomegranate dressing.


  • Storing: Refrigerate the dressing for up to 2 days, and undressed salad for up to 1 day. The beets can be prepared 3 days in advance. 

Nutrition Facts

Serves: 4 servings
Calories 498kcal (25%)Carbohydrates 20g (7%)Protein 6g (12%)Fat 45g (69%)Saturated Fat 7g (35%)Polyunsaturated Fat 8gMonounsaturated Fat 29gCholesterol 7mg (2%)Sodium 170mg (7%)Potassium 438mg (13%)Fiber 4g (16%)Sugar 14g (16%)Vitamin A 1000IU (20%)Vitamin C 14mg (17%)Calcium 120mg (12%)Iron 1.6mg (9%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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34 Comments Leave a comment or review

  1. Leah says

    Made a version of this with added roasted bell pepper and onion. It was sooooo good! The vinaigrette was tasty and added the perfect acidity to cut through the roundness and ‘heaviness’ of the roasted beets. Made it over sauteed kale and garlic. SO yummy!!! Wil be making again. The goat cheese is a must!

  2. Christine Potthast says

    An addition to my previous comment… I had to substitute the maple syrup with clover honey but that was fine. – As another reader mentioned, I also first thought the amount of olive oil would be a bit much but my 5 oz package of fresh baby arugula was actually quite voluminous. – I added the oil slowly and tried to get away with using less olive oil but used 3/4 cups in the end. The dressing needed the recommended juice – oil ratio and my family was glad to have some leftover dressing for today. The combination of red and golden beet with with goat cheese and Pomegranate is incredible.

    • Jessica Gavin says

      Thank you for sharing your substitution in the salad, I’m sure others will find it helpful!

  3. Christine Potthast says

    I made this recipe yesterday, on Mother’s Day and it turned out delicious. My family loved it. They said we could not have eaten any better in a restaurant and made sure, I understand that they would like to eat this again. 🙂

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