Pin My neighbor dropped off a bundle of beets from her garden one September afternoon, and I had no idea what to do with them. I roasted them on a whim, and the kitchen filled with this deep, earthy sweetness that made me pause mid-chop. That's when I remembered walnuts in the pantry and a block of goat cheese waiting for something. Twenty minutes later, this salad came together on a plate, and it tasted like the moment when summer decides to become fall—bright, a little bold, and somehow both comforting and exciting at once.
I brought this to a potluck last October, and someone asked if I'd bought it from a restaurant. I laughed—it's just roasted vegetables and a few pantry staples—but that question stuck with me. It reminded me that simple doesn't mean forgettable, and that sometimes the most impressive meals are the ones that feel effortless to eat, even if there's a little intention behind them.
Ingredients
- Beets (4 medium, trimmed and scrubbed): Look for ones that are firm and similar in size so they roast evenly; the earthiness becomes almost sweet when roasted, which is the whole point here.
- Arugula (5 oz or 140 g): That peppery bite is essential—it cuts through the richness of the cheese and the sweetness of the beets, so don't skip it or swap it without thinking.
- Walnut halves (1 cup or 100 g): Raw walnuts work best for candying; toasted ones can burn too quickly in the sugar, which I learned the hard way.
- Granulated sugar (3 tbsp): This transforms ordinary walnuts into something special—the sugar caramelizes and coats each piece, creating little pockets of crunch.
- Sea salt (pinch): Salt on the walnuts brightens the sweetness and makes them taste more complex than they have any right to.
- Fresh goat cheese (4 oz or 115 g, crumbled): The creaminess here is non-negotiable; it softens against the warm beets and anchors the whole salad.
- Extra-virgin olive oil (3 tbsp): Use something you actually like the taste of, because you'll notice it in the vinaigrette.
- Balsamic vinegar (1 tbsp): This brings a subtle sweetness and depth that regular vinegar can't match.
- Dijon mustard (1 tsp): A small amount acts as an emulsifier and adds a whisper of sharpness that rounds out the dressing.
- Honey (1 tsp): This balances the vinegar's acidity and ties the whole vinaigrette together.
- Salt and freshly ground black pepper (to taste): Always taste and adjust at the end; the seasoning should be confident but not overwhelming.
Instructions
- Heat your oven and prepare the beets:
- Preheat to 400°F (200°C) and wrap each beet individually in foil—this traps the steam and makes them cook evenly and peel easily later. Roast them on a baking sheet for 35 to 40 minutes, until a fork slides through without resistance.
- Candy the walnuts while beets roast:
- Toast the walnuts in a skillet over medium heat for about 2 minutes until they smell fragrant and nutty, then sprinkle the sugar and a pinch of salt over them. Stir constantly for 3 to 4 minutes, watching as the sugar melts and turns golden—it happens faster than you'd expect, and you want to catch it before it darkens. Transfer immediately to parchment paper and use a fork to separate the pieces while they cool.
- Build the vinaigrette:
- Whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl until emulsified and smooth. Season with salt and pepper, then taste it—the vinaigrette should be bright and balanced, with no single flavor dominating.
- Cool the beets and assemble:
- Once the beets are cool enough to handle, peel them (the skin slides off easily) and cut them into wedges or bite-sized pieces. Arrange the arugula on a serving platter or individual plates, then top with beet wedges, candied walnuts, and crumbled goat cheese.
- Finish and serve:
- Drizzle the vinaigrette over the salad just before serving, so the greens stay crisp and everything tastes fresh.
Pin A friend who usually orders salads as an afterthought actually went back for seconds, and then asked if I'd teach her how to make it. That's when I realized this isn't just about roasted beets and candied walnuts—it's about putting care into something that looks effortless. She's made it maybe a dozen times since, and it's become one of those recipes that quietly becomes part of someone's regular rotation.
The Magic of Roasted Beets
Roasting beets transforms them completely. Raw, they're earthy and a bit vegetal; roasted, they develop a subtle sweetness that feels almost like they were meant to be in a salad with goat cheese and walnuts. The foil wrap is key—it steams them gently, keeping them tender and making the skin peel away like it's been waiting to.
Candied Walnuts: The Game-Changer
This is where the recipe stops being ordinary. Those walnuts start as bitter, raw nuggets and turn into something buttery, sweet, and addictive in just a few minutes on the stove. I've learned that timing is everything here—stay present, keep stirring, and don't walk away. The payoff is a salad component that feels luxurious, even though it costs almost nothing.
Bringing It All Together
The real pleasure of this salad is in how balanced it feels. Every element has a job: the beets are sweet, the arugula is peppery, the goat cheese is creamy, the walnuts add crunch, and the vinaigrette ties it all into something that feels greater than the sum of its parts. It's a salad that works for weeknight dinners, potlucks, or when you want to eat something that tastes thoughtfully made.
- Make the vinaigrette ahead of time—it actually tastes better the next day, after the flavors have had time to get to know each other.
- If you don't have fresh goat cheese, a sharp feta or even crumbled ricotta salata works in a pinch, though the creaminess won't quite be the same.
- Roast extra beets if you can; they keep in the fridge for days and make morning toast with ricotta feel fancy.
Pin This salad has a way of making ordinary evenings feel a little more intentional. It's the kind of dish that reminds you why cooking matters.
Recipe FAQ
- → How do you roast beets evenly?
Wrap each beet in foil and roast at 400°F (200°C) for 35-40 minutes until tender to ensure even cooking.
- → What is the best way to candy walnuts?
Toast walnuts in a skillet, then stir constantly while sprinkling sugar and salt until the sugar melts and coats the nuts.
- → Can I substitute arugula with other greens?
Yes, baby spinach or mixed greens work well as alternatives to arugula in this dish.
- → How should the vinaigrette be prepared?
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a tangy finish.
- → Is there a way to make this dish vegan?
Omit the goat cheese or replace it with a plant-based alternative to keep it plant-friendly.