Roasted Beet Walnut Salad (Printable version)

Vibrant beet salad with candied walnuts, creamy goat cheese, and fresh arugula dressed in tangy vinaigrette.

# What you 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

# How to Make It:

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 tender. Allow to cool slightly, then peel and cut into wedges.
02 - While beets roast, line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat for about 2 minutes until fragrant. Sprinkle with sugar and a pinch of salt, stirring constantly for 3 to 4 minutes until sugar melts and coats the nuts. Transfer immediately to the prepared baking sheet, separate with a fork, and let cool.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - Arrange arugula on a serving platter. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle vinaigrette over salad just before serving.

# Expert Advice:

01 -
  • The candied walnuts are dangerously addictive and make you feel like you're eating candy while eating something wholesome.
  • It's naturally vegetarian and gluten-free, but nobody will notice or care because it's too delicious.
  • Everything comes together in about an hour, with most of that time spent waiting for the oven to do the work.
  • It looks restaurant-worthy on the plate but tastes like something your best friend made in their kitchen.
02 -
  • Do not let those candied walnuts sit on the baking sheet too long before separating them, or they'll harden into one brick and you'll spend ten minutes trying to break them apart.
  • The vinaigrette should be dressed onto the salad just before serving, not hours before, or the arugula will wilt and lose its peppery bite.
  • Roasting beets in foil is non-negotiable because it steams them to perfect tenderness while keeping all that sweet flavor locked in.
03 -
  • If you're serving this for guests, have all components ready but dress the salad at the table so everyone gets that moment of seeing it come together beautifully.
  • The beets can be roasted a day ahead and kept in the fridge; just bring them to room temperature before assembling so the flavors aren't muted.
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