Save I used to think beets came only from a can until a friend handed me a bunch of muddy, ruby-red roots from her garden. She insisted I roast them, and the moment they came out of the oven, I understood what I'd been missing. The earthy sweetness, the tender texture, the way they stained everything a gorgeous magenta—it was like meeting a vegetable for the first time. That first salad I made with them, topped with tangy goat cheese and crunchy walnuts, became a dish I've made dozens of times since.
I made this salad for a small dinner party last fall, and I remember standing at the counter, drizzling the dressing over the greens while my guests wandered into the kitchen, drawn by the smell of toasted walnuts. One of them, a self-proclaimed beet skeptic, took a hesitant first bite and then immediately reached for seconds. By the end of the night, she asked for the recipe, and I felt that quiet pride you get when something you made actually changes someone's mind about an ingredient.
Ingredients
- 3 medium beets, trimmed and scrubbed: Roasting them whole in foil keeps all that sweet, earthy flavor locked in, and the skins slip off so easily once they cool.
- 5 oz (140 g) baby arugula: The peppery bite of arugula stands up to the sweetness of the beets without getting lost in the mix.
- 4 oz (115 g) creamy goat cheese, crumbled: Go for a soft, tangy goat cheese that crumbles easily and melts just a little when it hits the warm beets.
- 1/2 cup (60 g) walnuts, roughly chopped: Toasting them is non-negotiable; it brings out a deep, buttery flavor you just can't skip.
- 3 tbsp extra-virgin olive oil: Use a good quality oil here, since it's the base of your dressing and you'll taste it in every bite.
- 1 tbsp balsamic vinegar: A decent balsamic adds that sweet-tart brightness that ties everything together.
- 1 tsp Dijon mustard: This helps emulsify the dressing and adds a subtle sharpness that balances the honey.
- 1 tsp honey: Just a touch to round out the acidity and bring a gentle sweetness to the vinaigrette.
- Salt and freshly ground black pepper, to taste: Season the dressing well, and don't be shy with the pepper.
- 1 tbsp fresh chives or parsley, finely chopped (optional): A fresh herb garnish adds a pop of color and a little brightness at the end.
Instructions
- Roast the Beets:
- Preheat your oven to 400°F (200°C), wrap each beet snugly in aluminum foil, and place them on a baking sheet. Roast for 40 to 50 minutes, until a fork slides in easily, then let them cool just enough to handle before peeling and cutting into wedges or cubes.
- Toast the Walnuts:
- While the beets roast, heat a dry skillet over medium heat and add the walnuts, stirring frequently for 3 to 5 minutes until they smell toasty and turn a shade darker. Remove them from the heat right away so they don't burn.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and emulsified. Taste it and adjust the seasoning if needed.
- Assemble the Salad:
- Place the arugula in a large salad bowl, then scatter the roasted beet pieces, crumbled goat cheese, and toasted walnuts over the top. Drizzle the dressing over everything and toss gently, just enough to coat the greens without crushing the beets.
- Garnish and Serve:
- Sprinkle fresh chives or parsley over the salad if you like, and serve it right away while the beets are still slightly warm. The contrast of warm beets and cool greens is part of what makes this salad so satisfying.
Save There's something about the way this salad looks on a plate that makes people pause before they take a bite. The deep magenta of the beets against the bright green arugula, the creamy white goat cheese, the earthy brown walnuts—it's a little work of art every time. I've served it at casual weeknight dinners and fancier gatherings, and it always feels special, like you put in more effort than you actually did.
Swaps and Substitutions
If arugula isn't your thing, baby spinach or mixed greens work just as well and give you a milder, less peppery base. I've also added orange segments or thinly sliced apples to this salad when I want a little extra brightness and crunch. If you're not a fan of goat cheese, crumbled feta or even shaved Parmesan can stand in, though you'll lose some of that signature tangy creaminess.
Serving Suggestions
This salad is hearty enough to be a light main course, especially if you add a poached egg or some grilled chicken on top. I love serving it alongside roasted salmon or a simple pasta dish, and it pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Noir. It's also a great make-ahead option for lunch; just keep the dressing separate and toss everything together right before you eat.
Storage and Make-Ahead Tips
You can roast the beets up to two days ahead and store them in the fridge, which makes this salad come together in minutes when you're ready to serve. The dressing also keeps well in a jar in the fridge for about a week, so I often make a double batch. Just don't assemble the salad until you're ready to eat it, or the greens will wilt and the goat cheese will get a little soggy.
- Store roasted beets in an airtight container in the fridge for up to three days.
- Keep the dressing in a sealed jar and shake it well before using.
- Toast extra walnuts and store them in a jar for quick salads all week long.
Save This salad has become one of those recipes I turn to when I want something that feels nourishing and beautiful without a lot of fuss. It's proof that a handful of good ingredients, treated well, can turn into something you're genuinely excited to eat.
Kitchen Guide
- → Can I prepare the beets ahead of time?
Yes, roast and cool the beets up to 2 days in advance. Store them in an airtight container in the refrigerator. You can also peel them ahead or wait until just before assembly for the freshest presentation.
- → What can I substitute for goat cheese?
Feta cheese, ricotta salata, or crumbled blue cheese work wonderfully. For a dairy-free option, try cashew cheese or nutritional yeast for a similar umami element.
- → How do I toast walnuts properly?
Heat a dry skillet over medium heat and add walnuts, stirring constantly for 3-5 minutes until fragrant. Watch carefully to prevent burning. Transfer immediately to a plate to cool and stop the cooking process.
- → Can I make the dressing in advance?
Absolutely. Prepare the vinaigrette up to 3 days ahead in a jar with a tight-fitting lid. Shake well before using to recombine the ingredients if they've separated.
- → What wines pair best with this salad?
Light Pinot Noir or Sauvignon Blanc complement the salad beautifully. Alternatively, try a crisp Albariño or Vinho Verde for a refreshing white wine pairing.
- → How do I peel roasted beets without staining my hands?
Wear disposable gloves or rub your hands with olive oil before peeling. The oil creates a barrier that helps prevent beet stains. Alternatively, peel them under cold running water for easier cleanup.