Roasted Beet & Goat Cheese Salad Jars

Roasted Beet & Goat Cheese Salad Jars

Julia

These Roasted Beet & Goat Cheese Salad Jars transform a classic flavor pairing into a perfectly portable, visually stunning lunch option. The earthy sweetness of roasted beets combines beautifully with tangy goat cheese, peppery arugula, and crunchy toasted walnuts, all layered in mason jars for maximum freshness and convenience. The strategic layering technique keeps the delicate greens crisp while the dressing at the bottom infuses the heartier ingredients with flavor.

Roasting beets brings out their natural sugars and creates a tender, almost velvety texture that contrasts perfectly with the creamy goat cheese. This method of preparation is far superior to using canned beets, offering deeper flavor and better nutritional value. The addition of a honey-balsamic vinaigrette ties all the components together with a sweet-tart finish that complements the earthiness of the beets.

Perfect for meal prep, these salad jars can be assembled on Sunday and enjoyed throughout the week. The jar format makes them ideal for busy professionals, students, or anyone seeking a nutritious, gluten-free lunch that doesn't compromise on flavor or presentation. Simply shake the jar when ready to eat, pour into a bowl, and enjoy a restaurant-quality salad anywhere.

This recipe is naturally gluten-free and vegetarian, packed with nutrients including folate, fiber, and healthy fats. The vibrant magenta color of the beets makes these jars as Instagram-worthy as they are delicious, proving that healthy eating can be both beautiful and convenient.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 10 minutes
None servings
325 calories
Fat 22.00g
Carbs 24.00g
Protein 11.00g

Ingredients

4 wholemedium beets, scrubbed clean, greens removed
3 tbspolive oil, divided
3 tbspbalsamic vinegar
1 tbsphoney
1 tspDijon mustard
1/2 tspsalt
1/4 tspblack pepper, freshly ground
6 ozgoat cheese, crumbled
1/2 cupwalnuts, roughly chopped
4 cupsarugula, washed and dried
1/4 cupred onion, thinly sliced (optional)

Equipment

Cutting board
Baking sheet
Oven
Whisk
paper towels
small mixing bowl
aluminum foil
chef's knife
skillet
4 pint-sized mason jars with lids
kitchen gloves

Anti-Inflammatory Diet

An excellent anti-inflammatory choice with beets, arugula, walnuts, and olive oil - all known for their powerful antioxidant and anti-inflammatory properties. The recipe emphasizes colorful vegetables and healthy fats that combat inflammation.

Clean Eating

Perfectly matches clean eating principles with whole, minimally processed ingredients like fresh beets, arugula, goat cheese, and walnuts. The recipe uses simple, recognizable whole foods prepared without artificial additives.

Gluten-Free Diet

Naturally gluten-free recipe using whole food ingredients like beets, goat cheese, arugula, and walnuts. No gluten-containing grains are used, making it safe for those avoiding gluten.

Mediterranean Diet

This recipe perfectly aligns with Mediterranean Diet principles, featuring olive oil, vegetables, nuts, and goat cheese. The combination of beets, arugula, walnuts, and olive oil embodies the diet's focus on plant-based, nutrient-dense ingredients with healthy fats.

Mindful Eating

Supports mindful eating with a visually appealing, nutrient-dense salad that engages multiple senses through varied colors, textures, and fresh ingredients. The layered jar presentation encourages slow, intentional consumption.

Vegetarian Diet

An ideal vegetarian recipe featuring protein from goat cheese and walnuts, with a variety of vegetables and healthy fats. No meat products are used, making it fully compatible with a vegetarian diet.

Instructions

1

Preheat your oven to 400°F (200°C).

2 min
2

Wrap each scrubbed beet individually in aluminum foil. Place wrapped beets on a baking sheet.

3 min
3

Place the wrapped beets on a baking sheet and roast in the preheated oven for 45-50 minutes, until tender when pierced with a knife.

50 min
4

While beets are roasting, prepare the vinaigrette by whisking together balsamic vinegar, honey, Dijon mustard, remaining 2 tablespoons olive oil, salt, and black pepper in a small bowl until well combined.

2 min
5
4 min

Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.

6

Once beets are done roasting, remove from oven and let cool for 10 minutes until safe to handle.

10 min
7

Unwrap the beets and use paper towels to rub off the skins, which should slip off easily. The beets will stain, so wear gloves if desired.

3 min
8

Cut the peeled beets into 1/2-inch cubes and set aside to cool completely.

3 min
9

Begin assembling the jars by pouring approximately 2 tablespoons of vinaigrette into the bottom of each of 4 pint-sized mason jars.

1 min
10

Layer the cooled beet cubes on top of the dressing, dividing evenly among the 4 jars.

1 min
11

Add the toasted walnuts as the next layer, dividing evenly among jars.

12

Sprinkle the crumbled goat cheese over the walnuts in each jar.

1 min
13

If using red onion, add a few slices to each jar on top of the goat cheese.

14

Pack the arugula into the top of each jar, filling to the brim. Press down gently to fit all the greens.

2 min
15

Seal each jar tightly with its lid. Store the jars upright in the refrigerator for up to 5 days. When ready to eat, shake the jar vigorously to distribute the dressing, then pour into a bowl or eat directly from the jar.

Frequently Asked Questions