Save The first time I brought this salad to a dinner party, my friend Sarah actually gasped when she saw the platter. I'd spent the morning roasting beets, my kitchen counter covered in pink-stained towels and that unmistakable earthy sweetness hanging in the air. Now it's the one dish people always ask me to bring to potlucks, mostly because it looks like something from a restaurant but comes together with surprisingly little fuss.
I made this for my sister's baby shower last spring, watching women who claimed to hate beets go back for seconds. The conversation around that table kept circling back to the food, which is exactly what you want when you're hosting something meaningful. Sometimes the simplest dishes become the ones people remember most.
Ingredients
- 4 medium beets: Roasting them whole concentrates their natural sugars and gives you that tender, almost candy-like texture you can never get from boiling
- 5 oz arugula: Its peppery bite cuts through the sweet beets and rich cheese, creating this perfect balance that keeps every bite interesting
- 1 cup walnut halves: Toasting them brings out their natural oils, then that quick candy coating makes them utterly irresistible
- 3 tbsp granulated sugar: Just enough to create a delicate caramel shell on the walnuts without making them dessert sweet
- 4 oz fresh goat cheese: Its creamy tanginess bridges the gap between sweet and savory elements
- 3 tbsp extra-virgin olive oil: Use something fruity and high quality since this dressing is simple and every ingredient shines through
- 1 tbsp balsamic vinegar: Adds depth and acidity that brightens the entire dish
- 1 tsp Dijon mustard: The secret to emulsifying your dressing so it stays perfectly creamy
- 1 tsp honey: Just a touch to mellow the vinegar's sharp edges and bring everything together
Instructions
- Roast the beets until tender:
- Wrap each beet individually in foil and roast at 400°F for 35 to 40 minutes, testing with a fork for doneness. Let them cool just until you can handle them, then rub off the skins and cut into wedges.
- Candy the walnuts:
- Toast the walnuts in a dry skillet over medium heat until fragrant, about 2 minutes. Sprinkle in the sugar and salt, stirring constantly until the sugar melts and coats each nut. Spread them on parchment paper immediately, separating them with a fork before they cool into a solid mass.
- Whisk together the vinaigrette:
- Combine the olive oil, balsamic vinegar, Dijon, honey, salt, and pepper in a small bowl. Whisk vigorously until the dressing thickens and emulsifies, about 30 seconds.
- Assemble the salad:
- Spread the arugula across your serving platter and arrange the beet wedges on top. Scatter the candied walnuts and crumble the goat cheese over everything.
- Finish and serve:
- Drizzle the vinaigrette over the salad right before serving, letting it pool slightly in the valleys between beets and cheese.
Save My grandmother never cooked with beets, so I came to them late in life. The first time I roasted them myself, I couldn't believe how different they tasted from the pickled ones in salads. Now I keep a batch in my fridge during winter, adding them to everything from grain bowls to morning eggs.
Make Ahead Wisdom
You can roast the beets up to three days ahead and store them in the refrigerator. The walnuts stay crisp for about a week in an airtight container, though they rarely last that long in my house. Just keep the dressing separate and everything stays fresh until you're ready to assemble.
Serving Suggestions
This salad works beautifully alongside roasted chicken or grilled salmon, but it's substantial enough to stand alone as a light lunch. I've served it with crusty bread and a simple soup for an easy vegetarian dinner that feels elegant without requiring much effort.
Presentation Secrets
Arrange beets in a circular pattern on the arugula, then sprinkle walnuts and cheese in the spaces between. Create visual height by leaving some beet wedges standing upright. The contrast between deep purple beets, creamy white cheese, and dark green arugula makes this dish absolutely stunning on any table.
- Use a wide, shallow platter instead of a deep bowl to show off all the colorful layers
- Crumble the goat cheese by hand for irregular, rustic chunks that look more inviting than perfect crumbles
- Save a few candied walnuts to place on top as a final garnish right before serving
Save There's something deeply satisfying about a salad that feels this special while being this simple to make. It's become my go-to for moments when I want food to say I care without spending all day in the kitchen.
Your Questions Answered
- → How do you roast beets for this salad?
Wrap whole beets individually in foil and roast at 400°F (200°C) for 35–40 minutes until tender. Let them cool before peeling and slicing.
- → What is the best way to candy the walnuts?
Toast walnuts in a skillet over medium heat, add sugar and a pinch of salt, then stir constantly until sugar melts and coats the nuts evenly. Cool on parchment to avoid sticking.
- → Can I substitute the arugula with other greens?
Yes, baby spinach or mixed greens can be used as alternatives while maintaining a fresh, peppery flavor.
- → How is the vinaigrette prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until well combined.
- → Are there any allergen considerations?
This dish contains tree nuts (walnuts) and dairy (goat cheese). It's gluten-free but always check for cross-contamination risks.
- → Can the goat cheese be substituted for a vegan option?
Yes, using a plant-based cheese alternative or omitting it entirely works well for vegan adaptations.