Roasted Beet Walnut Salad (Printable)

Sweet roasted beets combined with crunchy candied walnuts, creamy goat cheese, and arugula tossed in tangy vinaigrette.

# What You'll Need:

→ Vegetables

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

→ Nuts

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

→ Cheese

06 - 4 ounces fresh goat cheese, crumbled

→ Vinaigrette

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

# How To Make It:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until fork-tender. Let cool slightly, then peel and slice into wedges.
02 - Line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat for about 2 minutes until fragrant. Sprinkle sugar and a pinch of salt over the nuts, stirring constantly until sugar melts and coats uniformly, about 3 to 4 minutes. Immediately transfer to the parchment-lined baking sheet and separate with a fork. Allow to cool.
03 - In a small mixing 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 just before serving to preserve freshness.

# Expert Tips:

01 -
  • The beets turn sweet and tender in the oven, making this feel indulgent without any heavy cooking.
  • Candied walnuts add a salty-sweet crunch that keeps you reaching for another bite.
  • Fresh goat cheese and peppery arugula cut through the richness, keeping everything balanced and bright.
02 -
  • Don't skip wrapping the beets individually in foil—they roast more evenly and the foil keeps them from drying out.
  • If you drizzle the vinaigrette too early, the arugula will wilt; it's worth plating this right before you eat.
  • The candied walnuts soften slightly if they sit with moisture, so keep them separate from the dressed greens until the absolute last moment.
03 -
  • Wear kitchen gloves or your hands will be bright purple for a day—I learned this the harder way than I'd like to admit.
  • Make the vinaigrette in a jar with a tight lid and shake it if you want to use it later in the week; it keeps perfectly for five days.
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