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Roasted beet salad with goat cheese, avocado, arugula, pistachios, and tahini dressing served in a platter with a serving spoon on a styled table
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Roasted Beet Salad with Goat Cheese

This roasted beet salad with goat cheese is a fresh, colorful mix of roasted beets, arugula, avocado, pistachios, and a creamy lemon tahini dressing. It’s a healthy beet salad that works for meal prep, easy lunches, or entertaining. Naturally gluten free and dairy free, it’s a balanced, flavorful salad that gets even better as it sits.
A few notes:
-- The arugula will breakdown a bit when tossed with the beets. If you prefer this be more of a traditional salad vs. a “deli” salad, you can make the salad as instructed, omitting the arugula. When serving, toss 4 cups of baby arugula with a drizzle of good olive oil and a squeeze of lemon. Season the greens with salt and pepper. Then, top with the beet salad.
-- Make it your way! You can swap the avocado for 4 oz. of goat cheese or 1 cup of pitted and chopped Castelvetrano olives, if desired. You can also swap out the pistachios for a nut of your choice (toasted chopped almonds, sunflower seeds, pepita, or even hemp seeds). The herbs can be swapped for cilantro or dill. 
-- Want extra fiber? Omit the arugula and add a can of drained and rinsed chickpeas or white beans.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Rachael DeVaux

Ingredients

For the Beets:

  • 2 lbs. red beets scrubbed clean and ends trimmed
  • 2 tablespoons avocado oil
  • 1 tablespoon white wine vinegar
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • Water as needed

For the Dressing:

  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons maple syrup
  • ½ teaspoon kosher salt

For the Salad:

  • ¼ cup toasted sesame seeds plus more for serving
  • ⅓ cup roasted and lightly salted pistachios plus more for serving (I like Wonderful Pistachios)
  • ½ cup chopped fresh parsley
  • 4 cups baby arugula (see notes)
  • 1 large avocado diced

Instructions

For the Beets:

  • Preheat the oven to 400°F, and line a baking sheet with parchment paper.
  • Chop the beets into 1-inch pieces. Transfer to the prepared baking sheet and add the olive oil, white wine vinegar, orange juice, salt, and freshly ground black pepper. Toss to combine and spread into an even layer. Cover the sheet tightly with aluminum foil. Transfer to the oven and bake for 25 minutes.
  • Carefully remove from the oven and add ¼ cup of water to the sheet. Cover again with foil and roast for another 20 to 25 minutes, or until the beets are soft and tender.
  • Remove from the oven and allow the beets to cool to room temp before making the salad.

For the Dressing:

  • In a large bowl, add the tahini, olive oil, mustard, lemon juice, maple syrup, and kosher salt. Whisk to combine. If the mixture is thick, add 1 tablespoon of warm water, and mix again until smooth.

For the Salad:

  • To the large bowl with the dressing, add the beets and toss to combine, allowing the dressing to soak into the beets a bit.
  • Then, add the sesame seeds, pistachios and herbs, and toss to coat. Add the arugula and toss once more.
  • Finally, add the avocado and toss very gently to combine. Garnish with flaky salt, extra toasted sesame seeds, and pistachios. Enjoy!

To Store:

  • Store leftovers in airtight container(s) in the fridge for up to 5 days.
  • If making in advance, add the avocado when serving, as it will otherwise brown quickly.

Notes

Swaps & Substitutions:
  • Arugula: Omit for a more deli-style salad, or swap with baby spinach, kale, or mixed greens. You can also serve greens separately with olive oil, lemon, salt, and pepper.
  • Avocado: Swap with 4 oz. goat cheese or 1 cup chopped Castelvetrano olives.
  • Pistachios: Use toasted almonds, sunflower seeds, pepitas, or hemp seeds.
  • Herbs: Substitute parsley with cilantro or dill.
  • Extra fiber/protein: Add 1 can chickpeas or white beans (omit arugula if doing this).
  • Beets: Golden beets can be used for a milder, slightly sweeter flavor.
  • Oil: Avocado oil or olive oil both work in roasting and dressing.
  • Sweetener: Maple syrup can be swapped with honey or omitted.
  • Acid: White wine vinegar can be replaced with apple cider vinegar; lemon juice can be swapped with lime juice.
  • Nut-free option: Omit pistachios and use pumpkin seeds or sunflower seeds instead.