Save There's something about the moment when you cut into a freshly roasted beet and that deep crimson juice runs across your cutting board that makes you feel like you've uncovered treasure. I stumbled into this salad years ago when a farmer's market haul left me with a bundle of beautiful beets and the challenge of making them interesting. The combination of earthy sweetness, creamy tang, and that satisfying crunch of candied walnuts turned out to be exactly what my kitchen needed that season.
I made this for a dinner party once when a guest mentioned she was trying to eat more vegetables, and watching her face light up when she tasted the goat cheese melting slightly against the warm beets reminded me how a simple salad can feel like an actual celebration if you get the components right.
Ingredients
- Beets (4 medium): Choose beets that are roughly the same size so they roast evenly, and don't skip the foil wrapping—it steams them to perfect tenderness.
- Arugula (5 oz): The peppery bite is what makes this salad sing, so use fresh arugula if you can find it, and add it just before serving so it doesn't wilt.
- Walnut halves (1 cup): Toast them dry first to wake up their flavor before candying—this extra step is what separates forgettable from unforgettable.
- Granulated sugar (3 tbsp): This transforms ordinary nuts into something special, creating a caramelized coating that catches the light.
- Sea salt (pinch): Use a quality sea salt here because it dissolves into the sugar and amplifies the nuttiness beautifully.
- Fresh goat cheese (4 oz): Crumble it by hand rather than using a food processor, which keeps the texture creamy and rustic instead of pasty.
- Extra-virgin olive oil (3 tbsp): This is your base, so choose one you actually like tasting on its own.
- Balsamic vinegar (1 tbsp): Quality matters here—a good balsamic has a subtle sweetness that balances the earthiness of the beets.
- Dijon mustard (1 tsp): This emulsifies the vinaigrette and adds a quiet sophistication without screaming mustard.
- Honey (1 tsp): It rounds out the acidity and reminds all the flavors to play nicely together.
- Salt and freshly ground black pepper: Taste as you go because this is where you make it yours.
Instructions
- Roast the beets with intention:
- Preheat your oven to 400°F and wrap each beet individually in foil like you're tucking them in—this keeps the moisture in and lets them steam themselves tender. Roast for 35 to 40 minutes until a fork slides through with almost no resistance, then let them cool just enough to handle.
- Wake up the walnuts:
- While the beets are roasting, toast the walnut halves in a skillet over medium heat for about 2 minutes until the kitchen smells incredible. Sprinkle the sugar and salt over them and stir constantly for 3 to 4 minutes, watching as the sugar melts and caramelizes into a glossy coating—then immediately spread them on parchment paper and separate with a fork so they cool separately and stay crispy.
- Build the vinaigrette:
- Whisk together the olive oil, balsamic, mustard, and honey in a small bowl, then season with salt and pepper to taste. This should taste like a whisper of complexity, not a shout.
- Arrange with care:
- Pile your fresh arugula on a serving platter or individual plates, then top with the beet wedges, candied walnuts, and crumbled goat cheese in no particular order—the beauty of this salad is in its casual elegance.
- Finish at the last moment:
- Drizzle the vinaigrette over everything just before serving so the arugula stays bright and crisp instead of becoming a wilted pile.
Pin it There was a moment when a friend who rarely cooks asked for this recipe and came back weeks later saying she'd made it three times already—not because it was complicated, but because it made her feel like she'd created something worth serving. That's when I realized this salad isn't just about the ingredients; it's about how it makes you feel when you plate it up.
The Case for Roasting Over Boiling
Roasting beets instead of boiling them changes everything. Boiling leaches the color and flavor into the water, leaving you with pale, watery beets that taste almost apologetic. But roasting concentrates that earthy sweetness and keeps the beets tasting like themselves—rich and complex and worth the time.
Making This Ahead
You can roast the beets and candy the walnuts several hours or even a day before, which is when this recipe becomes genuinely useful for actual weeknight cooking. Store the beets in the refrigerator in a covered container and keep the candied walnuts in an airtight container at room temperature so they stay crispy.
Variations That Keep It Interesting
Once you master this version, you start seeing how adaptable it really is. The core idea—roasted root vegetables, sharp greens, creamy element, candied nuts, and bright vinaigrette—is a framework that invites experimentation. Try roasted carrots alongside the beets, substitute candied pecans or almonds if walnuts don't call to you, swap in crumbled feta or ricotta salata when you want something different, or use baby spinach or mixed greens if arugula feels too bold.
- For a vegan version, skip the goat cheese or use a cashew cream instead of omitting it entirely.
- Add fresh herbs like dill or mint at the very end for brightness that shifts the whole mood of the plate.
- If you want more substance, toss in some crispy chickpeas or sliced hard-boiled eggs to make it a proper main course.
Pin it This salad taught me that the simplest dishes often carry the most meaning—not because they're complicated or trendy, but because they're honest. It's the kind of thing you come back to season after season, always finding something new in how it tastes.
Frequently Asked Questions
- → How do I roast beets evenly?
Wrap each beet in foil to retain moisture and roast at 400°F until fork-tender, about 35–40 minutes, ensuring even cooking.
- → What’s the best way to candy walnuts?
Toast walnuts briefly, then stir in sugar and a pinch of salt over medium heat until sugar melts, coating nuts evenly. Cool before use.
- → Can I substitute goat cheese?
Yes, cream cheese or a plant-based soft cheese can be used as alternatives for a different flavor or vegan option.
- → Is arugula necessary for this dish?
Arugula adds a peppery bite, but baby spinach or mixed greens can be substituted to suit your taste.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container. Vinaigrette can be added fresh before serving to maintain texture.