As leaves turn golden, I find myself craving the earthy sweetness of roasted beets balanced by tangy goat cheese and crunchy nuts. This Roasted Beet and Goat Cheese Autumn Salad delivers on color, texture, and nutrition—ideal as a starter or a light main.

What Makes It Special

• Seasonal produce: Beets at their peak bring natural sweetness.

• Flavor harmony: Creamy cheese meets crisp greens and toasted nuts.

• Simple elegance: A minimal vinaigrette lets quality ingredients shine.

Ingredients (serves 4)

• 4 medium beets, tops trimmed

• 2 tbsp olive oil, divided

• Salt and pepper, to taste

• 4 cups baby arugula or mixed greens

• ¼ cup toasted walnuts, roughly chopped

• 4 oz goat cheese, crumbled

• 2 tbsp balsamic vinegar

• 1 tsp Dijon mustard

Preparation Steps

1. Roast beets:
   Preheat oven to 400°F (205°C). Toss beets with 1 tbsp oil, salt, and pepper. Wrap individually in foil and roast 45–50 minutes until tender. Cool, peel, and slice into wedges.

2. Make vinaigrette:
   Whisk remaining oil with balsamic vinegar, Dijon, salt, and pepper.

3. Assemble salad:
   Arrange greens on a platter. Top with beet wedges, goat cheese, and walnuts.

4. Dress and serve:
   Drizzle vinaigrette just before serving to keep greens crisp.

This salad’s jewel-toned beets and creamy cheese are a feast for the eyes and palate. Pair it with roast chicken or enjoy on its own for a light yet satisfying meal.