Save There's something about the moment when you slice into a roasted beet and see that deep crimson color bleeding into the knife that makes you understand why people get excited about vegetables. I discovered this salad on a chilly autumn afternoon when my farmer's market haul left me with more beets than I could reasonably use, and I was too stubborn to let them sit in my crisper drawer. The combination of sweet, earthy, and tangy came together so naturally that I've made it dozens of times since, always finding something new to appreciate in the way the flavors balance.
I made this for a dinner party once and watched my friend who claims to hate beets take a second helping without saying a word about it. That's when I knew the roasting technique was doing something special, transforming the earthiness into something almost candy-like. The goat cheese and walnuts were just accessories to what the beets had already accomplished on their own.
Ingredients
- Beets: Buy medium-sized ones so they cook evenly, and don't skip scrubbing them under cold water to remove any grit that'll get trapped in the skin.
- Walnuts: Use halves rather than pieces because they toast more evenly and stay crunchier in the finished salad.
- Granulated sugar: This is your secret to that caramelized, candied coating that makes the nuts taste like you spent way more effort than you actually did.
- Arugula: The peppery bite is essential here, but if you're not a fan, baby spinach works in a pinch.
- Goat cheese: Fresh and crumbly is what you want, not the log version, as it distributes better across the salad.
- Balsamic vinegar: Don't use the cheap stuff, because you can taste the difference immediately in something so simple.
- Dijon mustard: Just a teaspoon acts as an emulsifier and adds complexity without overpowering the other flavors.
Instructions
- Wrap and roast your beets:
- Heat your oven to 400 degrees and wrap each beet tightly in foil so they steam inside their own jackets. Roast for 35 to 40 minutes until a fork slides through the thickest part with no resistance, then let them cool just enough to handle.
- Toast and candy the walnuts:
- While beets cook, warm a skillet over medium heat and toast the walnuts for about 2 minutes, stirring occasionally until they smell nutty and alive. Sprinkle with sugar and a pinch of salt, then stir constantly for 3 to 4 minutes until the sugar melts and turns golden, watching carefully so they don't burn.
- Make your vinaigrette:
- Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch each of salt and pepper in a small bowl until everything looks emulsified and glossy.
- Peel and cut the beets:
- Once cool enough to handle, rub the skin off under running water with your thumbs and cut the beets into wedges that feel like bite-sized pieces.
- Assemble with intention:
- Pile arugula on a platter, scatter beet wedges and goat cheese across the top, then crown everything with the cooled candied walnuts. Drizzle vinaigrette just before serving so the greens stay crisp.
Save My mom asked for the recipe after tasting this at my house, which meant more to me than any compliment about anything else I've made. Now when I serve it, I think about her in her own kitchen, probably tweaking it slightly to match what she has on hand, and that feels like the highest form of flattery a recipe can receive.
Timing and Make-Ahead Options
You can roast the beets up to 3 days ahead and keep them in an airtight container in the fridge, which means you're really only 10 minutes away from dinner when inspiration strikes. The candied walnuts also keep for several days in a sealed container, so making them when you have time and assembling the salad fresh at the last minute takes all the pressure off. The only thing you shouldn't make ahead is the vinaigrette mixed with the greens, as the arugula will wilt faster than you'd like.
Variations That Work Beautifully
This salad is genuinely flexible, which is part of why it became my go-to recipe for feeding different people. Swap pecans or almonds for walnuts without changing a thing, use mixed greens instead of arugula if you prefer something milder, or add a handful of pomegranate seeds if you want extra brightness and tartness. For a vegan version, skip the goat cheese or use a plant-based crumble, and the salad still feels complete and satisfying.
Serving Suggestions and Storage
Serve this as a light lunch with crusty bread, or as a sophisticated side dish at a dinner party where you want people to notice the details. Leftovers keep for a day in the fridge, though the greens will inevitably soften, so store the components separately and reassemble if you're planning to eat it the next day. This salad also scales easily, so whether you're feeding two or eight, just multiply the ingredients and follow the same techniques.
- Leftover beets are delicious in grain bowls or blended into a creamy soup.
- Extra candied walnuts make excellent ice cream toppings or snacks straight from the container.
- The vinaigrette works beautifully on any green salad or roasted vegetables.
Save This salad taught me that sometimes the simplest combinations of good ingredients are all you need to make something that feels special. It's become my answer to the question of what to bring to potlucks, what to serve when someone's coming over, and what to make when I want to feel like I'm taking care of myself in the kitchen.
Your Questions Answered
- → How do I roast beets evenly?
Wrap each beet in foil and roast at 400°F (200°C) for 35–40 minutes until tender. This ensures even cooking and preserves moisture.
- → Can I substitute arugula with other greens?
Yes, baby spinach or mixed salad greens work well if you prefer milder flavors.
- → How are the candied walnuts prepared?
Toast walnuts until fragrant, then coat with sugar and a pinch of salt over medium heat until the sugar melts and caramelizes.
- → What alternatives are there for goat cheese?
For dairy-free or vegan diets, substitute with plant-based soft cheese or omit for a nutty and fresh flavor balance.
- → How should the vinaigrette be mixed?
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully combined for a tangy and smooth finish.