Roasted Beet Walnut Salad (Printer View)

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

# What you'll need:

→ Vegetables

01 - 4 medium beets, trimmed and cleaned
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

# Method:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and roast on a baking sheet for 35 to 40 minutes until fork-tender. Allow to cool slightly, then peel and slice into wedges.
02 - Line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat until aromatic, about 2 minutes. Add sugar and a pinch of sea salt, stirring constantly until sugar melts and coats the nuts, approximately 3 to 4 minutes. Immediately transfer walnuts to the baking sheet, separate with a fork, and let cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Place arugula on a serving platter. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle the vinaigrette evenly over the salad just before serving.

# Expert Advice:

01 -
  • It comes together faster than you'd think, especially once you realize you can prep the beets and nuts while the oven does the heavy lifting.
  • The combination of earthy beets, creamy cheese, and that moment when candied walnuts crack between your teeth makes each bite feel intentional.
  • Somehow this salad tastes even better the next day when the flavors have gotten to know each other.
02 -
  • Don't skip the cooling step between candying the walnuts and drizzling the vinaigrette, or the walnuts will soften and lose their crunch.
  • The foil wrapping around beets is non-negotiable if you want them to steam-roast properly without becoming woody.
  • Dress the salad at the very last moment or the arugula will wilt and become sad instead of peppery and alive.
03 -
  • If you're making this ahead, keep the vinaigrette separate and only dress the salad right before eating, but you can roast the beets and candy the walnuts the day before.
  • The leftover vinaigrette keeps in a jar in your fridge for nearly two weeks and works beautifully on roasted vegetables or simple grain bowls.
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