Save to Pinterest My neighbor handed me a basket of beets from her garden one August afternoon, dirt still clinging to their roots. I'd always bought them pre-cooked and vacuum-sealed, so roasting them from scratch felt like a small adventure. The kitchen smelled earthy and sweet as they softened in the oven, and when I peeled away the skins, my fingers stained deep magenta. I tossed them with peppery arugula, creamy goat cheese, and toasted walnuts, then drizzled everything with a tangy balsamic dressing that pulled it all together.
I served this salad at a small dinner party where half the guests claimed they didn't like beets. By the end of the night, the bowl was empty and someone asked for the recipe. There's something about the combination of textures and flavors that changes minds. The sweetness of the beets, the bite of arugula, the richness of cheese, it all works in a way that feels both elegant and effortless.
Ingredients
- Medium beets: Choose firm beets with smooth skins and vibrant color, roasting them whole keeps their sweetness locked in and makes peeling much easier.
- Baby arugula: Its peppery bite contrasts beautifully with the sweet beets, but you can swap in spinach or mixed greens if you prefer something milder.
- Creamy goat cheese: Look for a soft, tangy variety that crumbles easily, the creamier it is, the better it melts into the warm beets.
- Walnuts: Toasting them in a dry skillet releases their oils and deepens their flavor, turning them nutty and fragrant.
- Extra-virgin olive oil: Use a good quality oil since it's the base of your dressing and you'll taste it in every bite.
- Balsamic vinegar: A decent balsamic adds sweetness and acidity, no need for anything aged and expensive here.
- Dijon mustard: This helps emulsify the dressing and adds a subtle sharpness that keeps things lively.
- Honey: Just a teaspoon balances the vinegar's tang and rounds out the dressing beautifully.
- Salt and black pepper: Season the dressing to taste, a pinch of each makes all the flavors pop.
- Fresh chives or parsley: Optional but lovely, a sprinkle of herbs adds color and a fresh finishing note.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each scrubbed beet tightly in aluminum foil, then roast them on a baking sheet for 40 to 50 minutes until a fork slides through easily. Let them cool just enough to handle, then slip off the skins and cut into wedges or cubes.
- Toast the walnuts:
- Heat a dry skillet over medium and add the walnuts, stirring often for 3 to 5 minutes until they smell toasty and turn golden. Set them aside to cool so they stay crunchy.
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it looks smooth and emulsified. Taste and adjust the seasoning if needed.
- Assemble the salad:
- Pile the arugula in a large bowl, then scatter the roasted beet pieces, crumbled goat cheese, and toasted walnuts on top. Drizzle with the dressing and toss gently so everything gets coated without bruising the greens.
- Garnish and serve:
- Sprinkle with fresh chives or parsley if you like, then serve right away while the beets are still slightly warm and the arugula is crisp.
Save to Pinterest One evening, I packed this salad into a big glass bowl and brought it to a potluck. Someone's teenage daughter, who'd been picking at her plate, came back for seconds and asked what made the beets taste so good. I told her it was just roasting them with a little patience. She nodded like I'd shared a kitchen secret, and I realized that sometimes the simplest techniques feel like magic when you're new to them.
Choosing and Storing Beets
Look for beets that feel heavy for their size with firm, unblemished skins and fresh looking greens if they're still attached. Smaller beets tend to roast faster and taste a bit sweeter, but medium ones work beautifully for this salad. Store them unwashed in a plastic bag in the fridge for up to two weeks, and save the greens to sauté separately if they look vibrant. Once roasted and peeled, the beets keep in an airtight container in the fridge for about five days, which makes meal prep a breeze.
Serving Suggestions
This salad shines as a starter for roasted chicken or grilled fish, but it's hearty enough to be a light main course on its own. I've served it alongside crusty bread and soup for an easy weeknight dinner, and it's always the first thing to disappear. Add orange segments or thin apple slices for extra brightness and crunch, or toss in some cooked quinoa or lentils to make it more filling. A chilled glass of Sauvignon Blanc or a light Pinot Noir pairs wonderfully with the earthy sweetness and tangy cheese.
Customizing Your Salad
Swap baby spinach or a spring mix for the arugula if you want a milder green, or try watercress for an even peppier bite. Feta or blue cheese can stand in for goat cheese if that's what you have on hand, though the tangy creaminess of goat cheese is hard to beat here. Pecans or almonds work just as well as walnuts, and a handful of dried cranberries or pomegranate seeds adds a sweet-tart pop that plays nicely with the beets.
- Try adding a handful of fresh dill or mint for an herby twist.
- Drizzle with a bit of maple syrup instead of honey for a deeper sweetness.
- Toss in some thinly sliced red onion for a sharper, more savory note.
Save to Pinterest This salad has a way of making any table feel a little more special, whether it's a Tuesday night or a celebration. I hope it becomes one of those recipes you turn to when you want something vibrant, nourishing, and just a little bit fancy.
Questions & Answers
- → How do I know when roasted beets are done?
Beets are fork-tender when fully roasted. Pierce them with a fork after 40 minutes; if it slides through easily, they're ready. Cooking time varies with beet size, so check periodically after the 40-minute mark.
- → Can I prepare this salad ahead of time?
Yes, you can roast the beets and toast the walnuts several hours ahead. Keep them separate and assemble just before serving to prevent the greens from wilting and the dressing from making things soggy.
- → What can I substitute for goat cheese?
Feta cheese, ricotta, or crumbled blue cheese work wonderfully as alternatives. Each brings its own distinctive flavor profile while maintaining the creamy texture the salad needs.
- → How should I store leftover salad?
Store components separately in airtight containers in the refrigerator for up to three days. Keep the dressing separate and assemble fresh portions as needed to maintain optimal texture and flavor.
- → What wines pair well with this salad?
Light, crisp wines like Sauvignon Blanc or Pinot Noir complement this salad beautifully. The wine's acidity cuts through the richness of the goat cheese while enhancing the earthy beet flavors.
- → Can I make the dressing without Dijon mustard?
Absolutely. Whole grain mustard, regular mustard, or even a touch of minced garlic can replace Dijon. The mustard primarily helps emulsify the dressing, so any variation will work fine.