Beet & Goat Cheese Ramen Salad
Beets are polarizing in a way that feels almost personal, like people take offense at their earthy sweetness and the way they stain everything they touch. But when you roast beets properly, they transform into these concentrated pockets of natural sugar that taste like the earth decided to make candy. The goat cheese provides this tangy, creamy counterpoint that cuts through all that sweetness, and the cold ramen noodles give you this chewy texture that somehow works in a salad context even though it should not. This is what happens when you stop respecting boundaries between cuisines and just put things together because they taste good, tradition be damned. It is the kind of dish that makes people ask for the recipe and then look confused when you say ramen salad, like you are pulling some kind of elaborate prank.
Earth's candy bleeds pink—tangy cheese crumbles like snow—cold noodles dance bright.
Let Me Tell You...
I learned to love beets from this farmer at a weekend market who looked personally offended when I told him I'd only ever had them from a can.
He handed me a bunch of fresh golden and red beets, dirt still clinging to their roots, and told me to roast them until a knife slid through like butter.
I took them home feeling skeptical, convinced that beets were beets and nothing was going to change my mind about their weird metallic taste.
But after an hour in the oven wrapped in foil, when I peeled back the skins and they practically fell off in my hands, those beets tasted nothing like the sad, pickled things from my childhood.
They were sweet and earthy and complex, like vegetables that had studied to become something more interesting.
The goat cheese component happened by accident when I was making a regular beet salad and realized I'd run out of feta.
I had this log of goat cheese in the fridge, the good kind from the farmers market that comes in wax paper and costs too much, and I figured it was worth trying.
When those tangy, creamy crumbles hit the warm beets, they started to soften slightly, creating this sauce that coated everything in this rich, acidic layer.
The combination of sweet beets and tart goat cheese created this perfect tension, like they were arguing with each other in your mouth but somehow both winning the debate.
Adding ramen noodles to a salad sounds like something you'd do in college when you're broke and creative out of necessity, but it actually makes sense when you think about it.
Cold ramen noodles have this incredible chew, this springy texture that's way more interesting than lettuce or regular pasta.
When you toss them with a bright vinaigrette made from lemon, olive oil, and a touch of honey, they soak up all those flavors while maintaining their structure.
The noodles become a vehicle for the dressing, the beets, the cheese, turning what could be a simple vegetable salad into something substantial enough to be a full meal.
This salad has become my go-to dish for potlucks and dinner parties because it looks impressive, tastes complex, and completely confuses people's expectations about what ramen can be.
There's something satisfying about watching someone's face when they realize those noodles are from the same package they use for late-night soup, transformed into something that belongs at a fancy brunch.
Every time I make it, I think about that farmer and his dirt-covered beets, how sometimes the best cooking lessons come from people who are genuinely passionate about their ingredients, who take it personally when you haven't experienced them at their best.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 4 medium beets (mix of red and golden if available), scrubbed and trimmed
- 4 ounces goat cheese, crumbled
- 4 cups fresh arugula or mixed greens
- 1/2 cup walnuts or pecans, toasted and roughly chopped
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup fresh dill or parsley, chopped
- 2 tablespoons fresh chives, thinly sliced
- Kosher salt and black pepper, to taste
- 1 tablespoon balsamic glaze, for drizzling (optional)
Preparation
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets for 40-50 minutes, until a knife slides through easily. Cooking time depends on beet size. Remove from oven and let cool until you can handle them.
- While beets roast, bring a large pot of water to a boil. Cook the ramen noodles according to package directions (usually 3-4 minutes). Drain and rinse thoroughly under cold water until completely cool. Toss with a drizzle of olive oil to prevent sticking. Set aside in the refrigerator.
- Once beets are cool enough to handle, peel them by rubbing with paper towels or your fingers - the skins should slip off easily. Cut into wedges or bite-sized cubes. If using both red and golden beets, keep them separated to prevent color bleeding.
- In a small bowl or jar, whisk together the olive oil, lemon juice, white wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until emulsified. Taste and adjust seasoning.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Let cool and chop roughly.
- In a large serving bowl or platter, combine the cold ramen noodles, arugula, and half of the vinaigrette. Toss gently to coat everything evenly.
- Arrange the roasted beet wedges on top of the noodles and greens. Scatter the crumbled goat cheese, toasted walnuts, fresh dill, and chives over everything.
- Drizzle with the remaining vinaigrette and optional balsamic glaze. Season with additional salt and pepper if needed.
- Serve immediately at room temperature, or refrigerate for up to 1 hour before serving if you prefer it chilled. Add any optional toppings just before serving.