Save I used to think beets came only from cans until a neighbor handed me three dirt-covered bulbs from her garden. That afternoon, I roasted them for the first time and the kitchen smelled earthy and sweet, like concentrated summer. When I peeled back the foil and saw that deep magenta color staining my fingers, I realized I'd been missing out on something quietly spectacular all along.
I made this salad for a small dinner party once, and my friend who claimed to hate beets asked for the recipe halfway through her second helping. She admitted later that she'd only ever had them pickled, which explained everything. Watching her face change from skeptical to surprised to genuinely delighted reminded me how much a single homemade dish can shift someone's entire opinion about an ingredient.
Ingredients
- 3 medium beets, trimmed and scrubbed: Choose firm beets with smooth skin, and don't skip the foil wrap, it steams them tender while roasting.
- 5 oz baby arugula: The peppery bite cuts through the sweetness perfectly, but spinach works if you want something milder.
- 4 oz creamy goat cheese, crumbled: Look for a soft, spreadable variety that crumbles easily and melts just a little when it hits warm beets.
- 1/2 cup walnuts, roughly chopped: Toasting them releases oils that turn them fragrant and crisp, never skip this step.
- 3 tbsp extra-virgin olive oil: Use your best bottle here, it's the backbone of the dressing and you'll taste the difference.
- 1 tbsp balsamic vinegar: A good quality vinegar adds brightness without sharpness, cheap stuff can taste harsh.
- 1 tsp Dijon mustard: This is what holds the vinaigrette together and adds a subtle kick.
- 1 tsp honey: Just enough sweetness to round out the acidity and complement the beets.
- Salt and freshly ground black pepper, to taste: Season generously, beets need more salt than you think to bring out their flavor.
- 1 tbsp fresh chives or parsley, finely chopped (optional): A handful of fresh herbs makes the whole dish feel brighter and more alive.
Instructions
- Roast the beets until tender:
- Preheat your oven to 400°F and wrap each scrubbed beet individually in foil, then roast on a baking sheet for 40 to 50 minutes until a fork slides in easily. Let them cool just enough to handle, then peel away the skin with your fingers or a paper towel and cut into wedges or cubes.
- Toast the walnuts:
- Heat a dry skillet over medium heat and add the chopped walnuts, stirring frequently for 3 to 5 minutes until they smell nutty and toasted. Remove from heat immediately and set aside so they don't burn.
- Whisk together the dressing:
- In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking briskly until the mixture looks smooth and glossy. Taste and adjust the seasoning if needed.
- Assemble the salad:
- Place the arugula in a large bowl and top with the roasted beet pieces, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over everything and toss gently with your hands or salad tongs to coat without bruising the greens.
- Garnish and serve:
- Sprinkle fresh chives or parsley over the top if you like, then serve immediately while the beets are still slightly warm. The contrast between warm beets and cool greens is part of the magic.
Save There was an evening when I served this salad alongside roasted chicken, and my mom kept going back for more beets, piling them on her plate like they were the main course. She told me she'd forgotten how good a simple roasted vegetable could be when you didn't rush it. That night, the salad became more than a side dish, it became a quiet reminder that patience in the kitchen often pays off in flavor.
Storing and Make-Ahead Tips
You can roast the beets up to three days ahead and keep them in an airtight container in the fridge. Toast the walnuts a day early too and store them at room temperature so they stay crisp. When you're ready to serve, just bring the beets to room temperature or warm them gently, then toss everything together with fresh greens and dressing.
Flavor Variations to Try
I've added orange segments to this salad in winter and the citrus brightness lifts the whole dish. Thin slices of crisp apple work beautifully too, especially tart varieties like Granny Smith. If you want something richer, swap the goat cheese for crumbled feta or shaved Parmesan, both bring their own salty depth.
Serving Suggestions
This salad shines as a starter before something hearty like grilled steak or roasted salmon. I've also served it as a light lunch with crusty bread on the side, and it feels complete on its own. A glass of Pinot Noir or chilled Sauvignon Blanc pairs wonderfully, the wine echoes the earthy sweetness without overpowering the greens.
- Serve it on individual plates for a more elegant presentation at dinner parties.
- Double the dressing recipe if you like your salads really well coated.
- Leftover roasted beets are fantastic chopped into grain bowls or blended into hummus.
Save This salad has a way of turning skeptics into believers, one bite at a time. Make it once and you'll find yourself reaching for beets every time you want something vibrant and satisfying on the table.
Recipe FAQs
- → 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. Pierce with a fork—if it slides through easily, they're done. Let them cool slightly before peeling for easier handling.
- → Can I make this ahead of time?
Roast beets and toast walnuts up to 2 days ahead. Store separately in the refrigerator. Prepare the dressing the morning of serving. Assemble just before eating to keep arugula fresh and crisp.
- → What are good substitutes for goat cheese?
Feta cheese, ricotta salata, or blue cheese work well. For a creamier option, try burrata or fresh mozzarella. Adjust quantities based on intensity of flavor.
- → How can I toast walnuts without a skillet?
Spread walnuts on a baking sheet and toast at 350°F for 8-10 minutes, stirring halfway through. Watch carefully—they burn quickly. You can also toast them with the beets during the last 10 minutes of roasting.
- → Is this salad suitable for meal prep?
Yes, but keep components separate. Store dressed beets and walnuts in containers, arugula in a separate container, and dressing in a jar. Assemble up to 30 minutes before serving to prevent wilting.
- → What wines pair best with this salad?
Light Pinot Noir and Sauvignon Blanc complement the earthy beets and tangy cheese. For whites, try Albariño or a crisp Riesling. Avoid heavy reds that overpower the delicate flavors.