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Goat Cheese Roasted Beet Salad

Tossed in a tempting homemade basil vinaigrette, this wholesome Goat Cheese Roasted Beet Salad features chewy orzo pasta, creamy avocado slices, juicy corn kernels and more. It's a fresh, feel-good side dish that comes together with ease.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: beet salad with goat cheese, how to roast beets, orzo pasta salad
Servings: 4
Author: Amy

Equipment

  • Oven
  • Stove

Ingredients

For the Basil Vinaigrette

  • 2 cups fresh basil
  • 1/2 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic
  • 1/2 tsp crushed red pepper flakes or more to taste
  • 1 tsp kosher salt

For the Roasted Beet Salad

  • 2-3 small red or yellow beets halved
  • 2 tbsp olive oil
  • kosher salt & pepper
  • 1 lb orzo pasta gluten-free if needed
  • 4-6 oz soft goat cheese
  • 2 small zucchini trimmed and cubed, or yellow squash
  • 2 ears fresh corn kernels removed from the cob
  • 1 large bunch arugula
  • 1 avocado sliced

Instructions

  • In a blender or food processor, blend all ingredients together until smooth. Taste and adjust salt as needed.
  • Preheat the oven to 400°F.
  • Toss the beets together with the olive oil and a good pinch of both salt and pepper. 
  • Spread the beets out in an even layer on a baking sheet. Roast for 25-30 minutes or until the beets are tender and charred on the edges.
  • Bring a large pot of salted water to a boil. Boil the pasta until a dente. Drain and add the pasta to a large serving bowl.
  • To the hot pasta, add the goat cheese and couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. 
  • Add the zucchini, fresh corn and arugula and toss to combine.
  • Top the pasta with the roasted beets and avocado.
  • Serve the remaining vinaigrette on the side.

Notes

Leftover roasted beet salad should be kept in an airtight container in the fridge. It will stay fresh for up to 3 days. The dressing should be refrigerated in a separate airtight container and will last for 4-5 days.