Save to Pinterest I pulled a tray of beets from the oven one autumn evening, their skins wrinkled and dark, and nearly tossed them thinking I'd overcooked them. But when I peeled back that papery layer, the flesh underneath was jewel-toned and impossibly sweet. That salad turned into something I made whenever I wanted to feel like I'd put real effort into dinner without actually spending hours in the kitchen. The combination of earthy beets, creamy goat cheese, and that little crunch from toasted walnuts became my go-to whenever someone asked what I was good at making.
I brought this salad to a potluck once, worried it was too simple compared to the casseroles and layered dips everyone else hauled in. But it disappeared faster than anything on the table. People kept asking for the recipe, and I felt a little silly admitting there wasn't much to it beyond roasting beets and tossing things in a bowl. Sometimes the simplest dishes are the ones people remember, and this one stuck around in my rotation ever since.
Ingredients
- 3 medium beets, trimmed and scrubbed: Look for beets that feel firm and heavy, their greens still perky if attached, because they roast up sweeter and less woody.
- 5 oz baby arugula: The peppery bite of arugula balances the sweetness of beets better than mild greens, though spinach works if that's what you have.
- 4 oz creamy goat cheese, crumbled: Go for the soft, spreadable kind in a log rather than the aged crumbly type, it melts slightly when it touches warm beets.
- 1/2 cup walnuts, roughly chopped: Toasting them for just a few minutes wakes up their flavor and adds a toasty depth you won't get from raw nuts.
- 3 tbsp extra-virgin olive oil: Use something you'd actually want to taste on its own, because it's the backbone of the dressing and there's nowhere for it to hide.
- 1 tbsp balsamic vinegar: A decent balsamic makes all the difference, look for one that's slightly thick and sweet rather than harsh and thin.
- 1 tsp Dijon mustard: This is what helps the dressing cling to the greens instead of pooling at the bottom of the bowl.
- 1 tsp honey: Just enough to round out the vinegar's tang and echo the natural sweetness in the beets.
- Salt and freshly ground black pepper, to taste: Don't skip the pepper, it adds a gentle heat that makes everything else taste more like itself.
- 1 tbsp fresh chives or parsley, finely chopped (optional): A small handful of fresh herbs makes the plate look alive and adds a whisper of brightness at the end.
Instructions
- Roast the Beets:
- Preheat your oven to 400°F and wrap each scrubbed beet in its own piece of aluminum foil, sealing the edges so steam stays trapped inside. Slide them onto a baking sheet and roast for 40 to 50 minutes, until a fork slides in with almost no resistance, then let them cool just enough to handle before peeling and cutting into wedges or cubes.
- Toast the Walnuts:
- Heat a dry skillet over medium heat and add the chopped walnuts, stirring them almost constantly for 3 to 5 minutes until they smell toasty and turn a shade darker. Pull them off the heat right away because they'll keep cooking in the pan and can go from perfect to burnt in seconds.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper until it looks smooth and slightly thickened. Taste it and adjust the balance if it needs more sweetness or tang.
- Assemble the Salad:
- Pile the arugula into a large salad bowl, then scatter the roasted beet pieces, crumbled goat cheese, and toasted walnuts over the top. Drizzle the dressing over everything and toss gently with your hands or tongs so the greens get lightly coated without bruising.
- Serve:
- Finish with a sprinkle of fresh chives or parsley if you have them, and serve right away while the beets are still slightly warm and the greens are crisp.
Save to Pinterest One night I served this to a friend who swore she hated beets, convinced they tasted like dirt. She took a polite bite, then a bigger one, and finally asked if I'd done something magic to them. I hadn't, but roasting them low and slow had coaxed out a sweetness she'd never tasted in the canned or pickled versions she'd tried before. That was the moment this salad became more than just something I liked, it became the dish I used to change minds.
Make It Your Own
Swap out the arugula for baby spinach if you want something milder, or try a mix of spring greens for more color and texture. Add orange segments or thinly sliced apples to bring a juicy brightness that plays beautifully with the beets. If you're not a fan of goat cheese, crumbled feta or even shaved Parmesan will give you that salty, creamy contrast you're looking for.
Storing and Serving
Roast the beets up to two days ahead and keep them in the fridge in an airtight container, then bring them to room temperature or warm them gently before assembling the salad. The dressing will hold for about a week in a sealed jar, just shake it up before using. Once the salad is dressed, eat it right away because the greens will wilt and lose their perk if they sit too long.
What to Serve With It
This salad shines next to roasted chicken, grilled salmon, or a simple pasta, but it's also hearty enough to stand alone as a light lunch. Pour a glass of Pinot Noir or Sauvignon Blanc alongside and you've got yourself something that feels like a restaurant meal at home. If you're making it part of a bigger spread, it balances rich, heavy dishes by adding color, crunch, and a little tang to the table.
- Serve it on individual plates for a dinner party so everyone gets an even mix of toppings.
- Double the recipe if you're feeding a crowd, it scales up easily and looks stunning on a big platter.
- Toss in some cooked quinoa or farro to turn it into a more filling grain bowl.
Save to Pinterest This salad has earned its place in my regular rotation because it's reliable, beautiful, and tastes like more effort than it actually takes. I hope it becomes one of those dishes you reach for when you want something that feels special but doesn't ask too much of you.
Common Recipe Questions
- → How do you roast beets without staining your hands?
Wear disposable gloves while handling raw beets and peeling them after roasting. Alternatively, hold the beets with a paper towel while peeling to minimize direct contact with the beet juice.
- → Can you make this salad ahead of time?
Keep the components separate until serving. Roast and store beets and walnuts in the refrigerator, prepare the dressing, and store greens in a sealed container. Assemble just before serving to prevent wilting.
- → What's the best way to toast walnuts?
Heat a dry skillet over medium heat and stir nuts frequently for 3-5 minutes until fragrant. Watch carefully to avoid burning. Cool completely before adding to the salad for best texture.
- → Can you substitute the goat cheese?
Yes, try feta cheese, blue cheese, or creamy brie for different flavor profiles. Ricotta salata works well for a firmer texture. Adjust quantity based on intensity of flavor desired.
- → How should you dress the salad?
Add dressing just before serving and toss gently to coat evenly. This prevents the arugula from wilting and keeps the salad crisp. If making ahead, dress components individually.
- → What wine pairs well with this salad?
Light, crisp white wines like Sauvignon Blanc or Pinot Grigio complement the earthiness of beets and tanginess of goat cheese. A light Pinot Noir also works beautifully if you prefer red wine.