Pin There's something almost magic about the moment you pull those foil-wrapped beets from the oven and the kitchen fills with their earthy sweetness. I discovered this salad on a late summer afternoon when I had a bunch of beets from the farmers market and absolutely no plan for them. One taste of the warm beets against the peppery arugula and tangy goat cheese, and I understood why this simple combination shows up on tables everywhere. It's the kind of dish that tastes fancy enough for guests but comes together so easily you'll find yourself making it on random Tuesdays.
I made this for a potluck once and watched it disappear while the casseroles sat untouched—that's when I knew I'd stumbled onto something really good. My friend asked for the recipe and then admitted she'd made it three times in one week because her family couldn't get enough of it. That's the highest compliment a recipe can get in my kitchen.
Ingredients
- Beets: These sweet root vegetables are the star, so pick ones that are similar in size so they roast evenly and develop that tender, jammy texture.
- Arugula: The peppery bite cuts through the sweetness of the beets beautifully, but don't buy it more than a day or two ahead or it'll wilt on you.
- Walnut halves: Candying them yourself makes all the difference in flavor and saves money compared to buying pre-candied versions.
- Granulated sugar: Just enough to create a light caramel coating on the walnuts without making them cloyingly sweet.
- Fresh goat cheese: The tanginess is essential—it's what balances all the other flavors and keeps the salad from feeling too heavy.
- Extra-virgin olive oil: Use something you actually enjoy tasting because it's doing real work in the vinaigrette.
- Balsamic vinegar: A good balsamic makes the dressing, so this is worth splurging on if you can.
- Dijon mustard: This acts as an emulsifier and adds a subtle sharpness that ties everything together.
Instructions
- Roast the beets:
- Wrap them individually in foil and roast at 400°F for 35–40 minutes until they're completely fork-tender—this is crucial because undercooked beets are tough and disappointing. The foil keeps them steaming in their own moisture, which gives them that perfect texture.
- Candy the walnuts:
- Toast them first to wake up their flavor, then add sugar and salt to the hot pan and stir constantly until the sugar melts into a glassy coating. Spread them on parchment immediately or they'll stick together as they cool.
- Make the vinaigrette:
- Whisk everything together in a small bowl, tasting as you go because the balance of sweet honey and sharp vinegar should feel right to you. This dressing is best made close to serving time so the mustard stays vibrant and emulsified.
- Assemble and serve:
- Pile the arugula on a platter, arrange the beets and walnuts on top, scatter the goat cheese, then drizzle with vinaigrette right at the last moment so the greens don't get soggy.
Pin There was a quiet Thursday evening when my daughter, who normally picks at salads, actually asked for seconds and wanted to know what made it taste so good. That's when a recipe stops being just instructions and becomes a small moment of connection at the dinner table.
Timing Your Prep Like a Pro
The beauty of this salad is that you can roast the beets and candy the walnuts hours ahead—they're actually better at room temperature anyway. The arugula can sit ready to go, and the goat cheese crumbles just fine from the fridge. All you need to do right before serving is whisk together the dressing and build your platter, which takes maybe five minutes of actual work.
Playing With Variations
I've experimented with spinach instead of arugula when I wanted something gentler, and it works beautifully, especially if you have people who find peppery greens too strong. Pecans bring a buttery warmth that's different from walnuts but equally delicious, and I've even tried a mix of both when I'm feeling generous. The formula is flexible as long as you keep the sweet-salty-tangy-creamy balance intact.
Dressing and Storage Wisdom
Make extra vinaigrette if you want—it keeps beautifully in a jar for a week and tastes wonderful on roasted vegetables or simple greens. If you need to store the finished salad, keep the components separate and dress it only when you're ready to eat, otherwise the greens surrender to the moisture and turn sad. A good salad is about a moment in time, and that moment is right after you've tossed everything together.
- Beets stain everything, so wear an apron you don't mind ruining and don't use your favorite cutting board.
- If goat cheese is too cold when you crumble it, it becomes stubborn and hard; let it sit out for ten minutes first.
- The walnuts will continue to get harder as they cool, so don't panic if they seem soft in the pan—they'll crisp up perfectly.
Pin This salad has become the recipe I reach for when I want to feel like I've cooked something special without spending all day in the kitchen. It's proof that simple ingredients treated with care create something people genuinely want to eat.
Recipe Q&A
- → How do you properly roast beets?
Wrap beets individually in foil and roast in a preheated 400°F oven for 35–40 minutes until fork-tender. Let cool before peeling and slicing.
- → What is the best way to candy walnuts?
Toast walnuts in a skillet over medium heat for a few minutes, then sprinkle with sugar and a pinch of salt. Stir constantly until sugar melts and coats the nuts evenly.
- → Can I substitute arugula with other greens?
Yes, baby spinach or mixed greens can be used as alternatives for arugula to vary the flavor and texture.
- → Is there a suitable cheese alternative for a vegan version?
For a vegan option, omit the goat cheese or replace it with a plant-based alternative like vegan cream cheese or nut-based cheese.
- → How is the vinaigrette prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified and flavorful.