There’s nothing quite like a refreshing salad that brings together earthy sweetness, creamy tang, and peppery bite in one colorful bowl. This Roasted Beet and Peach Goat Cheese Salad with Arugula captures everything I love about late summer: vibrant produce, easy prep, and sensational flavors. Whether you’re planning a light lunch or a show-stopping starter, this dish promises to impress.
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The Story & Intro
A Taste of Late Summer: My Salad Obsession Begins
I remember the first time I tossed together roasted beets and fresh peaches—two ingredients I’d never dared to combine. It was a sticky August afternoon, and I had just returned from the farmer’s market, arms full of ruby-red beets and golden peaches that smelled like sunshine. My fridge held a log of tangy goat cheese and a bunch of crisp arugula. It felt meant to be.
From the moment I took the first bite, I was hooked. The beets, deeply sweet and caramelized, paired stunningly with the juicy peaches. The goat cheese added creamy, tangy richness, while the arugula brought just enough peppery bite to balance it all. I tossed in some toasted pistachios and shallots for a savory crunch—and there it was, the Roasted Beet and Peach Goat Cheese Salad with Arugula I now make every summer without fail.
Why This Recipe Is Special
There’s a simplicity in this salad that feels elegant. The flavors are honest and vivid, just like the season. Roasting the beets transforms their earthy notes into something almost floral, and the juicy peaches soak up every bit of the vinaigrette’s walnut richness. It reminds me of the Fresh Beet Avocado and Feta Salad I shared last spring—minimal effort, maximum flavor.
But what really makes this recipe special is how adaptable it is. I’ve served it at picnics and dinner parties, added grilled chicken for a heartier version, and even packed it for lunch alongside a slice of Greek Orzo Salad. It’s one of those dishes you can dress up or down, and it always delivers.
This salad isn’t just food—it’s a feeling. The kind you get sitting outside with good friends, a glass of wine, and a plate so pretty it looks like a painting.
Ingredients & Preparation
The Ingredients You’ll Need
Here’s what goes into this summery masterpiece:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh beets | 2 medium | Scrubbed, roasted, and sliced |
| Mâche (lamb’s lettuce) | 1 bunch | Optional, can use more arugula instead |
| Arugula | 1 bunch | Washed and dried |
| Fresh peaches | 2 ripe | Peeled, pitted, and sliced |
| Goat cheese | 4 oz (1 package) | Crumbled |
| Pistachio nuts | ¼ cup | Chopped |
| Shallots | 2 small | Thinly chopped |
| Walnut oil | ¼ cup | Can substitute extra virgin olive oil |
| Balsamic vinegar | 2 tbsp | Adds sweet acidity |
| Salt and black pepper | To taste | Freshly ground preferred |
The combination of earthy, sweet, tangy, and peppery makes this salad truly vibrant. It’s reminiscent of that balance found in the Chickpea Beet and Feta Salad—layered yet easy.
Tools and Smart Swaps
You won’t need anything fancy here. A baking sheet, foil, mixing bowls, and a whisk will do. For slicing beets thinly, I sometimes use a mandoline, but a sharp knife works just fine.
If you’re missing mâche, don’t worry—use baby spinach or all arugula. Not a fan of goat cheese? Try creamy feta or even blue cheese, like in this delightful Caramelized Pear and Blue Cheese Salad. Walnut oil brings a nutty aroma, but olive oil is a solid backup.
Don’t skip the pistachios—they offer a contrast in texture that elevates each bite.
Cooking Instructions & Tips
Step-by-Step: How to Build the Salad
1. Roast the Beets
Preheat your oven to 375°F (190°C). Wrap each beet in two layers of foil and place on a baking sheet. Roast for about 1 hour 20 minutes, or until a knife slides in easily. Let cool slightly, then peel the skins off. Chill for 1 hour or until cold.
2. Prepare the Vinaigrette
In a small bowl, whisk together ¼ cup walnut oil, 2 tablespoons balsamic vinegar, and a good pinch of salt and pepper until emulsified.
3. Assemble the Salad
In a large mixing bowl, combine mâche, arugula, sliced cold beets, peaches, goat cheese, pistachios, and shallots.
4. Dress and Toss
Pour the vinaigrette over the salad and gently toss until everything is glistening and well coated.
5. Serve Immediately
Plate it up and enjoy with warm bread or alongside grilled fish.
Tips to Perfect This Salad
-
Roast beets in advance and chill overnight for easier prep.
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Choose ripe but firm peaches—they should hold their shape when sliced.
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Want extra flair? Add a drizzle of honey or a sprinkle of fresh mint.
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Store any leftover beets to use in the Avocado Strawberry Caprese Salad.
Serving, Storing & Pairing
What to Serve With This Salad
This salad shines on its own, but it also plays well with others. I love pairing it with chilled soups, crusty sourdough, or a crisp white wine like Sauvignon Blanc.
For a heartier option, add grilled chicken or salmon. Or, make it part of a vibrant lunch spread with dishes like the Roasted Pumpkin and Beetroot Salad or the juicy Peach Feta Salad.
And don’t forget dessert—perhaps a slice of fresh peach cake or something creamy to finish.
How to Store and Reheat (If Needed)
This salad is best enjoyed fresh, but you can store components separately:
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Beets: Store roasted and peeled in the fridge for up to 4 days.
-
Dressing: Keeps well in an airtight container for up to a week.
-
Assembled Salad: Once dressed, it’s best eaten the same day to avoid sogginess.
Avoid freezing—it changes the texture of the peaches and greens. If you’re meal prepping, store everything separately and toss together just before serving.
Looking for more lunch-worthy ideas? Check out the zesty Lemon Arugula Pasta Salad or this herbaceous Greek Orzo Salad for more fresh inspiration.
FAQ Section
Can I use canned beets instead of roasting them?
Yes, in a pinch! But roasting brings a deeper flavor. Try fresh if you can.
What’s a good vegan substitute for goat cheese?
A creamy almond-based cheese or cashew cheese works beautifully.
How do I keep the peaches from browning?
Slice just before serving, or toss gently in lemon juice.
Can I prep this salad ahead for a party?
Roast the beets and make the dressing ahead. Assemble just before serving for the freshest texture.
Is this salad gluten-free?
Absolutely! Just be sure to use gluten-free accompaniments if serving with bread.
Conclusion
This Roasted Beet and Peach Goat Cheese Salad with Arugula is more than just a pretty dish—it’s a celebration of seasonality, texture, and harmony. Every forkful delivers contrast and balance: the earthy sweetness of beets, the lush juiciness of peaches, the creamy goat cheese, and that peppery arugula bite. It’s a salad that feels both elegant and effortless.
When I think of summer meals I return to year after year, this is it. And once you try it, I have a feeling it’ll become a favorite in your home too. For more inspiring pairings, you might also love the Peach Feta Salad or the elegant Caramelized Pear and Blue Cheese Salad.
If you try this recipe, please rate it, leave a comment, and share your photos on Pinterest. I’d love to see how your version turns out!
Print
Roasted Beet and Peach Goat Cheese Salad with Arugula
- Total Time: 95
- Yield: 2 servings
- Diet: Vegetarian
Description
This vibrant summer salad combines roasted beets, juicy peaches, creamy goat cheese, and peppery arugula tossed in a walnut oil balsamic vinaigrette. Crunchy pistachios and shallots round out the flavors for a satisfying, colorful plate.
Ingredients
• 2 medium beets, scrubbed
• 1 bunch mâche (lamb’s lettuce), rinsed and dried
• 1 bunch arugula, rinsed and dried
• 2 ripe peaches – peeled, pitted, and sliced
• 4 oz goat cheese, crumbled
• 1/4 cup pistachio nuts, chopped
• 2 shallots, chopped
• 1/4 cup walnut oil
• 2 tablespoons balsamic vinegar
• Salt and ground black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Wrap each beet in foil and place on a baking sheet.
2. Roast beets until tender, about 1 hour 20 minutes. Cool slightly, then peel and chill for 1 hour.
3. Whisk walnut oil, balsamic vinegar, salt, and pepper in a bowl to make the vinaigrette.
4. In a large bowl, combine mâche, arugula, cooled sliced beets, peaches, goat cheese, pistachios, and shallots.
5. Pour vinaigrette over the salad and toss gently until well coated.
6. Serve immediately and enjoy!
Notes
– You can substitute baby spinach for mâche if unavailable.
– Feta or blue cheese can be used in place of goat cheese.
– Roast beets a day ahead to speed up prep.
– Add grilled chicken or salmon to turn this into a main dish.
– Keep components separate if prepping ahead to avoid sogginess.
- Prep Time: 15
- Cook Time: 80
- Method: Roasting
- Cuisine: American