Roasted Beet Walnut Salad (Print Version)

Sweet roasted beets paired with candied walnuts, creamy goat cheese, and fresh arugula in a tangy vinaigrette.

# What You'll Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz arugula

→ Nuts

03 - 1 cup walnut halves
04 - 3 tbsp granulated sugar
05 - Pinch of sea salt

→ Cheese

06 - 4 oz fresh goat cheese, crumbled

→ Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes until tender when pierced with a fork. Allow to cool, then peel and cut into wedges.
02 - Line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat for about 2 minutes until fragrant. Sprinkle sugar and salt over walnuts and continuously stir for 3 to 4 minutes until sugar dissolves and coats the nuts. Immediately transfer to the baking sheet and separate with a fork. Let cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Arrange arugula on a serving platter. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle the prepared vinaigrette over the salad just before serving.

# Additional Tips::

01 -
  • The contrast between warm roasted beets and cool, peppery arugula creates a salad that tastes more complex than it actually is.
  • Candied walnuts add a surprising sweetness and crunch that makes this feel special without any fussiness.
  • It comes together quickly if you roast the beets ahead, making it perfect for weeknight dinners or weekend entertaining.
02 -
  • If you peel the beets while they're still warm, the skin comes off like they're shedding a coat, but wait until they're cool and it becomes a wrestling match—warm is the secret.
  • Candied walnuts will stick together if you don't separate them while they're still warm, which I learned the hard way when I came back to find a solid walnut hockey puck.
03 -
  • Make extra vinaigrette and keep it in a jar in your refrigerator—this ratio of oil, acid, and mustard is your new go-to for almost any salad.
  • If your beets stain your cutting board, cut them on a dedicated board or line it with foil, because beet juice is beautiful but permanent.
Go Back