Roasted Beet Walnut Salad (Print)

Sweet roasted beets paired with crunchy candied walnuts, goat cheese, and arugula in a tangy olive oil dressing.

# Ingredients:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz arugula

→ Nuts

03 - 1 cup walnut halves
04 - 3 tbsp granulated sugar
05 - Pinch of sea salt

→ Cheese

06 - 4 oz fresh goat cheese, crumbled

→ Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Wrap each beet in foil and place on a baking sheet. Roast for 35 to 40 minutes until fork-tender. Allow to cool slightly, peel, and cut into wedges.
02 - Line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat until fragrant, about 2 minutes. Sprinkle with sugar and salt, stirring constantly until sugar melts, approximately 3 to 4 minutes. Immediately transfer to prepared sheet and separate with a fork. Cool completely.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Arrange arugula on a serving platter. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle vinaigrette over the salad immediately before serving.

# Expert Tips:

01 -
  • The beets get almost caramel-sweet when roasted, and the candied walnuts add a buttery crunch that changes everything.
  • It's the kind of salad that looks like you spent hours in the kitchen but actually comes together faster than you'd think.
  • Peppery arugula and creamy goat cheese balance each other perfectly, making every bite feel intentional and complete.
02 -
  • Don't skip wrapping the beets individually in foil—it makes peeling them afterward almost meditative, and the flesh stays moist and tender.
  • Watch the candied walnuts like a hawk; that sugar can go from perfectly golden to burnt in seconds, and there's no salvaging it once it darkens.
  • Add the vinaigrette at the very last moment before serving, or the arugula will wilt and release water that dilutes everything.
03 -
  • Keep the candied walnuts in an airtight container, and they'll stay crisp for days—though they rarely last that long once they're made.
  • If you're making this ahead, keep all the components separate and assemble it just before serving so nothing gets soggy or tired.
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