Save There's a particular Tuesday afternoon I won't forget—I was standing in a farmers market aisle, drawn to a pile of beets so deep crimson they looked almost unreal. The vendor mentioned they were perfect for roasting, and something about the way the afternoon light hit them made me want to build an entire meal around them. That night, I tossed them in foil, set them in the oven, and while the kitchen filled with this earthy, almost mysterious smell, I realized I was making something I'd never made before. It turned into this salad—tangy, bright, with pockets of creamy cheese and walnuts that crack between your teeth.
I made this for a dinner party once, and someone asked if it came from a restaurant—which felt like the highest compliment when they realized I'd built it in my own kitchen. The colors on the plate were so vivid that people started taking photos before eating, which made me laugh. But then they tasted it, and conversation stopped for a moment, and that's when I knew I'd stumbled onto something worth repeating.
Ingredients
- Beets (4 medium): Choose ones that are firm and similar in size so they roast evenly; the papery skin comes right off once they cool.
- Walnuts (1 cup): Halves work better than pieces because they hold onto the caramelized sugar and stay crispy longer.
- Granulated sugar (3 tbsp): This transforms simple toasted nuts into something that tastes like a restrained candy, sweet but not cloying.
- Sea salt (pinch): A small amount during candying brings out the walnut flavor; taste before serving and adjust at the end if needed.
- Arugula (5 oz): The peppery bite is essential—it's what stops this from tasting too sweet or one-note.
- Fresh goat cheese (4 oz): Crumble it by hand right before plating so the pieces stay irregular and creamy.
- Extra-virgin olive oil (3 tbsp): Use something you actually like tasting, because it matters in the vinaigrette.
- Balsamic vinegar (1 tbsp): This is the backbone of the dressing; aged balsamic adds depth that young vinegar can't touch.
- Dijon mustard (1 tsp): It acts as an emulsifier and brings a subtle sharpness that anchors the sweetness of the beets.
- Honey (1 tsp): Just a touch rounds out the vinaigrette without making it cloying.
- Salt and black pepper: Taste as you go—you might need more than you think once everything comes together.
Instructions
- Prepare the beets for roasting:
- Preheat your oven to 400°F and scrub the beets under cold running water until the soil is gone—don't peel them yet, the skin protects them. Wrap each one individually in foil, arrange them on a baking sheet, and slide them into the oven.
- Roast until fork-tender:
- After 35 to 40 minutes, poke one with a fork—it should slide through like soft butter. Pull them out and let them cool for a few minutes; once they're cool enough to touch, the skin slips off almost by itself under cold running water. Cut them into wedges about the size of your thumb.
- Toast and candy the walnuts:
- While the beets roast, line a baking sheet with parchment paper. Heat a skillet over medium and add the walnuts, stirring often until they smell toasty and fragrant, around 2 minutes. Sprinkle the sugar and a tiny pinch of salt over the top, then stir constantly—you'll watch the sugar begin to melt and coat each nut until they're glossy and caramelized, about 3 or 4 minutes.
- Cool the walnuts properly:
- Spread them immediately onto the parchment paper and separate any clumps with a fork while they're still warm, so they cool into individual pieces instead of one big cluster. This takes just a few minutes.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until it starts to come together into something creamy. Season with salt and pepper, taste it, and adjust—this is your moment to make sure it tastes right to you.
- Assemble just before serving:
- Pile the arugula on a platter or onto individual plates, scatter the warm or cooled beet wedges over it, sprinkle the candied walnuts and crumbled goat cheese across the top, and drizzle everything with the vinaigrette at the last possible second so the greens stay crisp.
Save What surprised me most about this salad is how it taught me that sometimes the best meals come from just three or four perfect ingredients arranged with intention. It's become the thing I make when I want to feel like I'm cooking for someone, even if it's just myself.
Timing and Prep Work
This salad moves fastest if you read through everything first and then work in stages. Get the beets into the oven immediately, then start on the walnuts while they roast. The vinaigrette takes maybe two minutes, and after that, you're just waiting for things to cool down enough to eat. If you're organized, from start to finish is roughly an hour—most of that is hands-off oven time.
Flexibility and Substitutions
This salad is more forgiving than it looks. If arugula isn't your thing, tender spinach or even butter lettuce works beautifully. Pecans bring an earthier note than walnuts; almonds are lighter and more delicate. For dairy-free, a good cashew cheese or simply omitting it altogether means the beets become the star—which is never a bad thing.
The Little Details That Matter
The secret to this salad isn't any single ingredient—it's the contrast. You need the earthiness of beets, the crunch of candied nuts, the creaminess of cheese, the peppery snap of greens, and a dressing that ties it all together without overwhelming anything. Each bite should have all of those elements, so arrange your components thoughtfully and don't be shy about the vinaigrette—it brings everything alive.
- Toast walnuts in a dry skillet for the deepest, most complex flavor.
- Keep the candied walnuts in an airtight container for up to three days and use them on grain bowls, roasted vegetables, or even ice cream.
- If your beets are smaller, check them at 30 minutes; larger ones might need the full 40, so roast by doneness, not time.
Save This is the kind of salad that makes you want to invite people over, because it looks like you've done something impressive, and tastes like you know what you're doing. Once you make it once, it becomes something you come back to again and again.
Recipe FAQ
- → How do you roast beets for this salad?
Wrap whole trimmed beets in foil and roast at 400°F (200°C) 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, add sugar and salt, and stir until sugar melts and coats the nuts. Cool on parchment to harden.
- → Can I substitute the arugula with other greens?
Yes, baby spinach or mixed greens can be used for a milder flavor and similar texture.
- → How is the vinaigrette prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- → Are there alternatives to goat cheese?
You can omit the cheese or replace it with a plant-based alternative for a vegan-friendly option.