Save to Pinterest There's something about roasted beets that transforms them from earthy root vegetables into jewels on a plate. I discovered this salad on a crisp fall afternoon when I had a bag of farmers market beets I wasn't quite sure what to do with, and a half-full container of goat cheese sitting in my fridge. The combination clicked immediately—sweet beets, tangy cheese, peppery arugula, and candied walnuts that crunch between your teeth. Now it's the salad I make whenever I want something that feels both comforting and elegant.
I made this for a dinner party once and watched someone take their first bite, pause, and then smile without saying anything. That silence told me everything. Now whenever I see beets at the market, I think of that moment and know exactly what to do with them.
Ingredients
- Beets: Medium ones are your sweet spot because they roast evenly and stay tender without becoming mushy, and their earthy sweetness is what everything else pivots around.
- Walnuts: Buy them raw and use whole halves so they candy evenly and deliver that perfect contrast between crispy outside and buttery inside.
- Arugula: Fresh and peppery, it's your green backbone that stands up to the sweetness without wilting under the vinaigrette.
- Goat cheese: Creamy and tangy, it's the bridge between the earthy beets and bright walnuts—crumble it by hand for irregular, interesting pieces.
- Balsamic vinegar: Use quality stuff if you can because you taste it directly in the dressing, though even basic balsamic works in a pinch.
- Dijon mustard: This tiny amount emulsifies the vinaigrette and adds a subtle sharpness that keeps everything from tasting one-note.
Instructions
- Wrap and roast the beets:
- Heat your oven to 400°F and wrap each beet individually in foil—this traps steam and ensures they cook through evenly. Place them on a baking sheet and let them go for 35 to 40 minutes until a fork slides through like butter.
- Toast and candy the walnuts:
- While beets roast, warm a skillet over medium heat and toast your walnuts until they smell amazing, about 2 minutes. Sprinkle sugar and a pinch of salt over them, then stir constantly for 3 to 4 minutes until the sugar melts and creates a sticky glaze that coats every piece.
- Make the vinaigrette:
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until it comes together as a silky dressing. Taste and adjust—this is your moment to dial in the balance.
- Cool and peel the beets:
- Once the beets are fork-tender, let them cool just enough to handle, then rub the papery skin away under cool water. The skin slips off easily when they're warm, so don't wait too long.
- Transfer candied walnuts immediately:
- The moment the walnuts look glossy and coated, move them to a parchment-lined baking sheet and use a fork to separate any that clump together. They firm up as they cool and become wonderfully crispy.
- Assemble the salad:
- Arrange your arugula on a platter, scatter the beet wedges on top, then add the candied walnuts and crumbles of goat cheese. Drizzle with vinaigrette right before serving so the greens stay perky.
Save to Pinterest This salad became my go-to because it's the kind of dish that makes you feel like you're eating something fancy, but it's actually just you, good ingredients, and about an hour of your time. There's a reason it keeps showing up on my table through every season.
Why Beets Deserve Your Attention
Beets are one of those vegetables that people either love or think they don't like, usually because they've only had them canned or in a salad with not much else going on. Roasting them transforms them completely—the heat concentrates their natural sweetness into something almost candy-like, and the texture becomes silky instead of fibrous. Once you've had a truly good roasted beet, you understand why chefs keep putting them on fancy plates.
The Magic of Candied Walnuts
The candied walnuts are genuinely the star of this show, even though the beets get top billing. There's something about the moment when the sugar melts and suddenly transforms from granules into a glossy coating that tastes less like a nut and more like a treat. I've made batches of these just to snack on, and they're gone within a day, which tells you everything you need to know about how dangerous they are.
Building a Balanced Vinaigrette
A good vinaigrette is about conversation between ingredients—the sharpness of vinegar, the richness of oil, the subtle heat of mustard, and just enough honey to round everything out. This one works because nothing screams over the others; instead, they all support the natural flavors of the salad. It's the kind of dressing that's useful for so many other things once you understand how it works.
- Always whisk your vinaigrette in a bowl rather than directly on the salad, so you can taste and adjust before committing.
- If it tastes too sharp, add a touch more honey; if too sweet, add a squeeze of lemon or a splash more vinegar.
- Make it fresh right before serving to keep everything bright and lively.
Save to Pinterest This salad is proof that the best meals come from letting good ingredients speak for themselves rather than overcomplicating things. Make it once and you'll understand why it keeps appearing on tables.
Answers to Recipe Questions
- → How do I roast beets properly?
Wrap each beet in foil and roast at 400°F (200°C) for 35-40 minutes until fork-tender. Let cool before peeling and slicing.
- → What is the best way to candy walnuts?
Toast walnuts briefly in a skillet, then sprinkle with sugar and salt. Stir constantly until sugar melts and coats the nuts, about 3-4 minutes. Cool on parchment.
- → Can I substitute arugula with other greens?
Yes, baby spinach or mixed greens can be used as alternatives to arugula for a milder flavor.
- → Is there a vegan alternative for goat cheese?
You can omit goat cheese or replace it with plant-based cheese alternatives to keep it vegan.
- → How should the vinaigrette be prepared?
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined for a balanced dressing.