Roasted Beet Walnut Salad (Printer-Friendly)

Sweet roasted beets paired with candied walnuts, goat cheese, and fresh arugula drizzled with a tangy dressing.

# What You'll Need:

→ Vegetables

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

→ Nuts

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

→ Cheese

06 - 4 oz fresh goat cheese, crumbled

→ Vinaigrette

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

# How To Make It:

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

# Expert Suggestions:

01 -
  • The candied walnuts add an unexpected crunch that keeps you coming back for more forkfuls.
  • Goat cheese melts slightly against warm beets in the most luxurious way, making a simple salad feel restaurant-quality.
  • It's naturally vegetarian and gluten-free without feeling like you're missing anything.
02 -
  • Don't skip the foil wrapping around beets, as it cuts the cooking time in half and keeps them moist instead of shriveled.
  • Get the candied walnuts onto parchment the moment they come off the heat, because they'll stick to the pan and harden into an unusable clump if you wait.
  • The vinaigrette is tangy enough to stand up to roasted beets, but taste yours and adjust the honey if you want it slightly sweeter.
03 -
  • Buy beets of roughly the same size so they roast evenly and you're not fishing smaller ones out of the oven early.
  • Wear gloves when peeling roasted beets unless you enjoy having pink-stained hands for the next week.
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