Save There's something about roasted beets that transforms a simple salad into something almost luxurious. I discovered this combination on a crisp autumn evening when I had a handful of beets from the farmers market and some walnuts languishing in my pantry. The smell of them roasting filled my kitchen with this earthy sweetness that made me pause mid-chop, just breathing it in. By the time I candied the walnuts and tossed everything together, I realized I'd stumbled onto something I'd want to make again and again.
I made this for my sister's potluck once, and she ate nearly half the bowl before anyone else got to it. She kept saying it tasted like something from that fancy farm-to-table place she'd been wanting to try, except better because it was made with actual care. That moment taught me that the simplest dishes, when treated with respect, can outshine anything overly complicated.
Ingredients
- Beets (4 medium): The foundation of this salad, their natural sweetness and earthy depth become even more pronounced when roasted. Choose beets of similar size so they cook evenly, and don't skip scrubbing them under cold water.
- Arugula (5 oz): This peppery green cuts through the sweetness like a conversation-starter at a quiet party. It stays crisp longer if you dry it well and dress it just before serving.
- Walnut halves (1 cup): The candying step is where the magic happens, turning ordinary walnuts into something with real presence on the plate.
- Granulated sugar (3 tbsp): Just enough to coat the walnuts without making them cloying; you'll see it crystallize as you stir, which is exactly what you want.
- Sea salt (pinch): A tiny pinch alongside the sugar for the walnuts balances the sweetness beautifully.
- Fresh goat cheese (4 oz): Creamy and slightly tangy, it anchors everything together. Crumble it by hand rather than cutting so you get irregular, appetizing pieces.
- Extra-virgin olive oil (3 tbsp): This is one of those recipes where oil quality matters; use something you actually like the taste of.
- Balsamic vinegar (1 tbsp): Its mellow sweetness echoes the roasted beets without competing with them.
- Dijon mustard (1 tsp): Just enough to add a whisper of sharpness and help the vinaigrette emulsify.
- Honey (1 tsp): One last note of sweetness that rounds out the dressing.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each beet individually in foil, handling them like they're precious (they are). Roast them on a baking sheet for 35 to 40 minutes until a fork slides through without resistance. The timing depends on size, so start checking at 30 minutes.
- Candy the walnuts:
- While beets roast, line a baking sheet with parchment and toast your walnut halves in a skillet over medium heat for about 2 minutes until they smell alive and fragrant. Sprinkle the sugar and a pinch of salt directly over them, then stir constantly for 3 to 4 minutes as the sugar melts and turns golden. The moment it looks glossy and coated, transfer to the parchment and use a fork to separate any clumps while they cool.
- Make the vinaigrette:
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until it tastes balanced and looks emulsified. Taste it and adjust as you go because this is your moment to get it exactly right.
- Cool and peel the beets:
- Once the beets are cool enough to handle, their skin should slip off with just gentle rubbing under cool water. Cut them into wedges roughly the size of your thumb.
- Assemble:
- Pile arugula on a platter and top with beet wedges, candied walnuts, and crumbled goat cheese scattered across like you mean it. Drizzle the vinaigrette over everything just before serving so the greens stay crisp.
Save This salad taught me that sometimes the most memorable meals aren't the ones with ten ingredients and complicated techniques. It's the ones where each element—the warmth of roasted beets, the snap of candied walnuts, the cool creaminess of goat cheese—gets its moment to shine.
Why This Combination Works
Every component has a job. Beets bring sweetness and earthiness, walnuts add crunch and nuttiness, goat cheese softens everything with creaminess, and arugula cuts through with spice. The vinaigrette ties it all together with brightness and balance. It's not just a collection of good ingredients—it's actually a conversation between flavors, each one making the others taste better.
Roasting Beets Like You Mean It
Wrapping beets in foil is non-negotiable because it traps their moisture and allows them to steam while the oven's heat caramelizes their natural sugars. They should be tender enough that a fork pierces them without resistance, and if you're not sure, it's better to give them five more minutes than to cut into a tough beet. The color deepens as they cool, which is satisfying to watch.
Make It Your Own
This salad is a template as much as a recipe, so swap things around with confidence. Some people prefer the gentleness of baby spinach, others reach for mixed greens with more variety. Candied pecans or almonds work just as well as walnuts if that's what you have, and if dairy isn't for you, crumbled chickpeas or cashew cream both do something beautiful here. The framework stays solid no matter what you change.
- Dress the greens separately from the beets and cheese if you're prepping ahead, then toss everything together when you're ready to eat.
- Leftover vinaigrette keeps for a week and tastes wonderful on almost anything else.
- This feeds four as a main course or six as a generous side, depending on what else you're serving.
Save This is the kind of salad that reminds you why cooking is worth the effort. Make it when you want to feel like you've done something lovely for yourself or someone else.
Recipe FAQs
- → How do I roast beets for this salad?
Wrap cleaned beets individually in foil and roast at 400°F (200°C) for 35–40 minutes until tender. Allow to cool slightly, then peel and cut into wedges.
- → What is the best way to make candied walnuts?
Toast walnut halves in a skillet over medium heat, then sprinkle with sugar and salt. Stir constantly until sugar melts and coats the nuts, about 3–4 minutes, then cool on parchment.
- → Can I substitute the goat cheese?
Yes, for a dairy-free option you can use a plant-based cheese alternative or omit the cheese entirely.
- → What greens can I use instead of arugula?
Baby spinach or mixed salad greens make good substitutes if arugula is unavailable or preferred.
- → How should the vinaigrette be prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until well combined.