Save There was a dinner party where I panicked because half my guests were vegetarian and I'd planned nothing green. I threw beets in the oven, tossed arugula with whatever was in the fridge, and crumbled some goat cheese on top. Everyone asked for the recipe. Sometimes the best dishes come from desperation and a well-stocked pantry.
I started making this salad in late fall when beets were everywhere at the farmers market. My neighbor brought over a bundle still covered in dirt, and I realized I'd never actually roasted them myself. The first time, I forgot to wrap them in foil and they dried out completely. Now I wrap each one snugly and let the oven work its magic. The smell of roasting beets is earthy and sweet, almost like caramelized sugar mixed with soil.
Ingredients
- 3 medium beets, trimmed and scrubbed: Look for firm beets with smooth skin and no soft spots. Wrapping them in foil keeps all the moisture and sweetness locked in while they roast.
- 5 oz baby arugula: The peppery bite of arugula cuts through the sweetness of the beets and balances the richness of the goat cheese.
- 4 oz creamy goat cheese, crumbled: Use a soft, tangy goat cheese that crumbles easily. The creamier it is, the better it melts slightly into the warm beets.
- 1/2 cup walnuts, roughly chopped: Toasting them in a dry skillet brings out their buttery flavor and makes them crisp.
- 3 tbsp extra-virgin olive oil: This is the base of your dressing, so use a good quality oil with a fruity, smooth flavor.
- 1 tbsp balsamic vinegar: The acidity and slight sweetness of balsamic ties the whole dish together.
- 1 tsp Dijon mustard: Helps emulsify the dressing and adds a subtle sharpness.
- 1 tsp honey: Balances the vinegar and mustard with just enough sweetness.
- Salt and freshly ground black pepper, to taste: Season generously, especially the beets, which can taste flat without enough salt.
- 1 tbsp fresh chives or parsley, finely chopped (optional): A fresh herb garnish adds a pop of color and brightness right before serving.
Instructions
- Roast the Beets:
- Preheat your oven to 400°F and wrap each scrubbed beet individually in aluminum foil. Place them on a baking sheet and roast for 40 to 50 minutes, until a fork slides through easily. Let them cool just enough to handle, then peel off the skins and cut into wedges or cubes.
- Toast the Walnuts:
- Heat a dry skillet over medium heat and add the chopped walnuts. Stir them frequently for 3 to 5 minutes until they smell nutty and turn golden. Remove from heat immediately so they don't burn.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk until the mixture is smooth and slightly thickened.
- Assemble the Salad:
- Place the arugula in a large salad bowl. Top with the roasted beet pieces, crumbled goat cheese, and toasted walnuts.
- Dress and Serve:
- Drizzle the dressing over the salad and toss gently with your hands or salad tongs. Garnish with fresh herbs if you like, and serve immediately while the beets are still slightly warm.
Save One evening, I brought this salad to a potluck and watched someone who claimed to hate beets go back for seconds. She said the roasting changed everything, made them sweet instead of muddy. That's when I realized this salad has the power to convert people. It's not just about the ingredients, it's about showing beets at their best.
How to Choose and Store Beets
At the market, pick beets that feel heavy for their size with firm, unblemished skin. If the greens are still attached, they should look fresh and perky, not wilted. Store unwashed beets in a plastic bag in the crisper drawer for up to two weeks. Once roasted, they'll keep in the fridge for three to four days, which makes this salad easy to throw together on busy nights.
Variations and Substitutions
If arugula is too peppery for you, swap it for baby spinach or mixed greens. I've added orange segments in winter when citrus is at its peak, and the brightness is incredible. Sliced apples or pears work beautifully in the fall. You can also use feta or blue cheese instead of goat cheese if that's what you have. Pecans or pistachios can replace walnuts, just toast them the same way.
Serving Suggestions
This salad works as a light lunch on its own or as a starter before a heavier main course. I've served it alongside roasted chicken, grilled salmon, or a simple pasta. It pairs wonderfully with a glass of Pinot Noir or a crisp Sauvignon Blanc. The colors alone make it a showstopper on any table.
- Serve it on individual plates for a more elegant presentation.
- Add a handful of cooked quinoa or farro to make it more filling.
- Drizzle a little extra balsamic reduction on top for a restaurant style finish.
Save This salad has become my go to whenever I want something that feels special but doesn't require much fuss. It reminds me that simple ingredients, treated well, can be more impressive than anything complicated.
Kitchen Guide
- → How do I know when the beets are done roasting?
Beets are ready when they're fork-tender, typically after 40–50 minutes at 400°F. A fork should pierce the center easily without resistance. You can also check by unwrapping the foil carefully and testing with a sharp knife.
- → Can I prepare this salad ahead of time?
Yes, you can roast the beets and toast the walnuts several hours ahead. Store them separately in airtight containers. Prepare the dressing ahead as well. Toss everything together just before serving to keep the arugula fresh and crisp.
- → What's the best way to peel roasted beets?
Let the roasted beets cool slightly until you can handle them comfortably. Hold them under cool running water and gently rub the skin away with your fingers or a paper towel. The skin should slip off easily once they've cooled.
- → Can I substitute the goat cheese?
Absolutely. Feta cheese works wonderfully with roasted beets and offers a similar tangy quality. You could also try ricotta salata, blue cheese, or even creamy burrata for a richer version.
- → How do I toast walnuts properly?
Use a dry skillet over medium heat and stir frequently for 3–5 minutes until fragrant. Watch carefully to prevent burning, as nuts can go from perfect to charred quickly. Transfer to a plate immediately after toasting to stop the cooking process.
- → What wines pair best with this salad?
Light, crisp wines work beautifully. Pinot Noir or Sauvignon Blanc are excellent choices. If you prefer white wine, try a Vermentino or Albariño. The acidity in these wines complements the beets and goat cheese perfectly.