Roasted Beet Walnut Salad (Printable Version)

Sweet roasted beets, crunchy candied walnuts, creamy goat cheese, and peppery arugula in a tangy vinaigrette.

# What You’ll Need:

→ Vegetables

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

→ Nuts

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

→ Cheese

06 - 4 oz 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 place on a baking sheet. Roast for 35 to 40 minutes until fork-tender. Allow to cool slightly, peel, and cut into wedges.
02 - Line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat for about 2 minutes until fragrant. Add sugar and a pinch of salt, stirring constantly for 3 to 4 minutes until the sugar melts and coats the nuts. Immediately transfer walnuts to the lined baking sheet and separate with a fork. Let cool completely.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Arrange arugula evenly on a serving platter. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle the prepared vinaigrette over the salad just before serving.

# Expert Hints:

01 -
  • It looks restaurant-worthy but comes together in just over an hour, making you feel like a culinary genius without the fuss.
  • The contrast of textures—from silky beets to crunchy candied walnuts to creamy goat cheese—keeps your palate completely engaged.
  • This is the kind of salad that works for a casual weeknight or impresses guests, and it's naturally vegetarian and gluten-free without feeling like a compromise.
02 -
  • Don't skip the cooling time for the candied walnuts—if you toss them while still hot, they'll stick together and become one giant clump instead of individual jewel-like pieces.
  • The arugula is delicate, so dress it only right before serving or it will wilt and turn bitter-tasting.
  • Peeling the beets under cool running water after roasting makes the job infinitely easier and less messy than trying to peel them hot with your bare hands.
03 -
  • If your goat cheese is very cold and crumbly, let it sit at room temperature for ten minutes before crumbling by hand—it will break apart more easily and look less like powder in the salad.
  • You can prep the beets and walnuts a few hours ahead, but assemble the salad only when you're ready to eat because arugula wilts quickly once dressed.
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