Roasted Beet Walnut Salad (Printable)

Vibrant mix of roasted beets, candied walnuts, goat cheese, and peppery arugula with a tangy dressing.

# What You Need:

→ Vegetables

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

→ Nuts

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

→ Cheese

06 - 4 ounces fresh goat cheese, crumbled

→ Vinaigrette

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

# Directions:

01 - Preheat oven to 400°F. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes or until tender when pierced with a fork. Cool slightly, peel, and cut into wedges.
02 - While beets roast, line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat until fragrant, about 2 minutes. Add sugar and a pinch of salt, stirring constantly until sugar melts and coats the nuts, about 3 to 4 minutes. Immediately spread walnuts on prepared sheet and separate with a fork. Let cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Arrange arugula on a serving platter. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle vinaigrette over the salad just before serving.

# Expert Hints:

01 -
  • It looks restaurant-fancy but comes together in about an hour, mostly hands-off roasting time.
  • The sweetness of beets and candied walnuts plays beautifully against the peppery bite of arugula and tangy vinaigrette.
  • One bowl salad that somehow feels elegant enough for guests but satisfying enough for a quiet dinner alone.
02 -
  • Candied walnuts can scorch in seconds, so stand there and watch them, stirring constantly from the moment the sugar hits the pan.
  • Beets stain like nobody's business—wear an apron you don't love and peel them under running water, or rub them with a little oil first so the skin peels more easily and less beet juice ends up on your hands.
03 -
  • Buy beets of similar size so they roast evenly, and don't peel them until they've cooled—the skin comes off easier and cleaner.
  • Make the candied walnuts in a smaller batch if you want fresher, crunchier nuts; they soften slightly as they sit, so timing them for just before serving makes a real difference.
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