This vibrant beet and carrot salad with goat cheese, radish, and arugula is a feast for the eyes and the body.
Packed with fiber, plant-based protein, and healthy fats from nuts, it’s low in saturated fat and carbs.
Quick to prepare and satisfying, it’s perfect for everyday meals, casual lunches, or effortless meal prep.
Beet, Carrot, and Radish Salad
Equipment
- 1 Mini Nonstick Egg and Fry Pan
- 1 Vegetable Peeler
- 1 Mandoline Food Slicer
- 1 Baking tray
- 1 Skewer or Fork
Ingredients
- 120 g beetroot – scrubbed trimmed (about 1 medium beet)
- 140 g carrot – peeled trimmed
- 3 small radishes – trimmed shaved thinly
- 100 g arugula and mustard leaves
- 80 g goat cheese – or another soft white cheese
- 1 tbsp pistachios – or walnuts/almonds lightly roasted
- 2 tbsp vinaigrette – your choice
- 1 pinch salt
Instructions
- Preheat Oven for Roasting: Begin by preheating your oven to 200°C (390°F). This ensures that the beets will roast evenly and become tender without losing their vibrant color. While the oven warms, gather your baking tray and foil so you’re ready for the next step.
- Prepare Beets for Roasting: Take your beetroot, scrub it gently under cold running water to remove any dirt, and trim off the tops and root ends. Loosely wrap each beet in aluminum foil, ensuring they are fully enclosed to trap steam while roasting. Place the wrapped beets on a baking tray.
- Roast Beets Until Tender: Slide the tray into the preheated oven and roast the beets for approximately 30 minutes. Check for doneness by inserting a skewer or fork; it should slide easily into the center of the beet. The roasting will bring out the natural sweetness of the beets and make peeling effortless.
- Cool and Peel Roasted Beets: Once roasted, carefully remove the tray from the oven. Allow the beets to cool slightly until they can be handled safely. Unwrap the foil and, using a vegetable peeler, remove the outer skin. Discard any tough or fibrous parts. Then, using the peeler or a sharp knife, shave the beets into thin, uniform slices to maximize texture and flavor in the salad.
- Prepare Carrots: While the beets are cooling, peel the carrots using a vegetable peeler. Create long, thin ribbons by shaving the carrots lengthwise. This will add both color and crunch to your salad, enhancing the visual appeal and texture.
- Slice Radishes: Trim the ends of the radishes and slice them into thin rounds using a mandoline or sharp knife. Thinly sliced radishes provide a delicate peppery crunch that balances the sweetness of the roasted beets.
- Wash and Dry Greens: Gather your arugula and mustard leaves and rinse them under cold running water to remove any grit. Gently pat them dry with a kitchen towel or use a salad spinner to ensure the leaves are crisp. Dry leaves prevent the salad from becoming soggy once dressed.
- Prepare Cheese: Take your goat cheese (or another soft white cheese) and cut it into small, irregular chunks. This allows the creamy cheese to mix naturally with the vegetables, providing pockets of rich flavor in every bite.
- Roast or Toast Nuts: Place pistachios, walnuts, or almonds in a small dry pan over medium heat. Stir frequently for 2–3 minutes until lightly golden and fragrant. Toasting enhances the nutty flavor and adds a satisfying crunch to the salad. Remove from heat and allow to cool slightly.
- Assemble the Salad Base: On a serving plate or in a large bowl, lay down half of the arugula and mustard leaves as the foundation. This green layer will act as a bed for the other colorful ingredients.
- Layer Carrots, Beets, and Radishes: Arrange the carrot ribbons evenly over the greens, followed by the thinly sliced roasted beets. Next, add the radish slices. Layering the vegetables in this order ensures a visually appealing presentation and an even mix of flavors in every forkful.
- Add Cheese and Nuts: Sprinkle the goat cheese chunks over the layered vegetables, then scatter the toasted nuts on top. The combination of creamy cheese and crunchy nuts adds depth and variety to the salad, making each bite more interesting.
- Drizzle Vinaigrette and Season: Drizzle 2 tablespoons of your preferred vinaigrette evenly over the salad. Sprinkle a pinch of salt on top to enhance the flavors. Optionally, add freshly ground black pepper to taste. Be careful not to overdress; the goal is to lightly coat the ingredients while keeping the greens crisp.
- Serve Immediately: Your beet and carrot salad is now ready to enjoy. Serve immediately for maximum freshness and crunch. You can offer extra dressing on the side for those who prefer a more pronounced flavor. This salad pairs beautifully with grilled proteins or can stand alone as a light, satisfying meal.
Notes
- Always roast fresh beets for the richest flavor, but canned or vacuum-packed beets work in a pinch.
- Slice vegetables uniformly to ensure even flavor distribution and an attractive presentation.
- Lightly toast nuts to enhance their crunch and bring out deeper nutty notes.
- Assemble the salad just before serving to prevent greens from wilting.
- Use a mild vinaigrette to complement, rather than overpower, the earthy sweetness of the beets and the peppery bite of the arugula.
Chef’s Secrets for Flavor Excellence
To elevate this salad, consider layering textures and temperatures.
Serve the roasted beets slightly warm while keeping the arugula cool; the contrast makes the salad more dynamic.
Experiment with different cheeses—creamy feta or tangy blue cheese add unique character.
A splash of citrus in the vinaigrette can brighten the dish, and finishing with a few microgreens or edible flowers creates a visually stunning plate.
Small details like evenly shaving carrots and radishes and lightly roasting nuts make a significant difference in taste and presentation.
Serving Suggestions for Elegant Presentation
This salad works beautifully as a standalone light meal or as a side for grilled meats, fish, or roasted chicken.
For a brunch spread, pair it with fresh bread and a crisp white wine or sparkling water with citrus slices.
If serving for entertaining, arrange the ingredients in colorful layers in a shallow glass bowl to show off the vibrant reds, oranges, and greens.
Individual plated portions with a drizzle of vinaigrette just before serving impress visually and maintain crisp textures.
Storage Tips for Freshness and Quality
Store roasted beets separately from greens and cheese in airtight containers in the refrigerator for up to three days.
Pre-shave carrots and radishes but keep them in a slightly damp paper towel inside a container to prevent drying out.
Assemble the salad just before eating to maintain freshness and texture.
Nuts can be roasted and stored in an airtight container at room temperature for up to a week, ensuring they remain crunchy.
Avoid dressing the salad until the moment of serving to keep greens crisp and vibrant.
Frequently Asked Questions
1. Can I use canned beets instead of roasting?
Yes! Canned or vacuum-packed beets are convenient and save time.
Drain and rinse them before slicing, and gently warm them if you want the slightly roasted flavor.
2. What other cheeses can I substitute for goat cheese?
Feta, ricotta salata, or a mild blue cheese all work well.
Choose a soft, crumbly variety to maintain the creamy texture that complements the crunchy vegetables and nuts.
3. How do I keep the salad from becoming soggy?
Assemble the salad right before serving, and keep greens, roasted beets, and dressing separate until the last moment.
Lightly pat leaves dry after washing to avoid excess moisture.
4. Can this salad be made ahead of time?
You can prep all ingredients a few hours in advance, but do not toss with vinaigrette until serving.
Store each component in airtight containers in the fridge for optimal freshness.
5. Are there nut-free alternatives?
Yes, pumpkin seeds or sunflower seeds provide a similar crunch without nuts.
You can also skip nuts entirely and add extra cheese or roasted chickpeas for texture.
