Save My neighbor dropped off a bag of beets from her garden last spring, and I stood in my kitchen staring at them like they were a riddle. I'd always bought them pre-cooked in vacuum packs, but these were earthy, dirt-clinging, and real. I roasted them that evening with nothing but foil and patience, and when I peeled back the skins, the color stained my fingertips the deepest magenta. Tossed with peppery arugula and creamy goat cheese, those beets became the salad I now make whenever I want something that feels both simple and special.
I served this salad at a small dinner party once, and a friend who claimed to hate beets asked for the recipe before dessert even arrived. She told me later that roasting them changed everything, that the sweetness reminded her of candy instead of dirt. I think about that every time I wrap beets in foil now, how a little heat and time can completely transform something misunderstood.
Ingredients
- Medium beets: Choose beets that are firm and about the same size so they roast evenly, and don't skip scrubbing them well under cold water.
- Baby arugula: The peppery bite of arugula stands up to the sweetness of the beets, but you can swap in spinach if you prefer something milder.
- Creamy goat cheese: Look for a soft, spreadable goat cheese that crumbles easily and melts just slightly when it touches the warm beets.
- Walnuts: Toasting them in a dry skillet wakes up their flavor and adds a deeper, almost caramelized nuttiness.
- Extra-virgin olive oil: Use a good quality oil here since it's the base of your dressing and you'll taste it in every bite.
- Balsamic vinegar: A decent balsamic makes all the difference, it should be slightly sweet and tangy, not harsh or overly acidic.
- Dijon mustard: This helps emulsify the dressing and adds a subtle sharpness that ties everything together.
- Honey: Just a teaspoon balances the acidity and brings out the natural sweetness of the beets.
- Salt and black pepper: Season to taste, and don't be shy, the beets and greens need a little help to shine.
- Fresh chives or parsley: Optional, but a sprinkle of herbs at the end adds a pop of color and a fresh finish.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each scrubbed beet individually in aluminum foil, then place them on a baking sheet and roast for 40 to 50 minutes until a fork slides in easily. Let them cool just enough to handle, then peel off the skins with your fingers or a paper towel and cut into wedges or cubes.
- Toast the walnuts:
- Heat a dry skillet over medium heat and add the chopped walnuts, stirring them frequently for 3 to 5 minutes until they smell nutty and toasted. Transfer them to a plate to cool so they don't keep cooking in the hot pan.
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and emulsified. Taste it and adjust the seasoning if needed.
- Assemble the salad:
- Place the arugula in a large salad bowl and top with the roasted beet pieces, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over everything and toss gently with your hands or tongs so the greens get lightly coated without bruising.
- Garnish and serve:
- Sprinkle fresh chives or parsley over the top if you like, then serve the salad immediately while the beets are still slightly warm. The contrast between warm beets and cool greens is part of what makes this so good.
Save One summer evening I made this salad for myself after a long day, and I ate it on the back porch with a glass of cold white wine. The sun was setting, the beets were still warm, and the goat cheese melted just a little into the greens. It wasn't fancy or planned, but it felt like the kind of meal that reminds you why you love cooking in the first place.
Choosing and Storing Beets
Look for beets that are firm with smooth skin and fresh-looking greens if they're still attached. Smaller beets tend to be sweeter and more tender, while larger ones can sometimes taste a bit woody. Store them in the crisper drawer of your fridge, unwashed and in a plastic bag, and they'll keep for up to two weeks. If you buy beets with the greens still on, trim them off before storing or they'll pull moisture out of the roots.
Customizing Your Salad
This salad is forgiving and loves a little improvisation. Try adding orange segments or thinly sliced apples for extra brightness and a touch of sweetness that plays beautifully with the beets. Swap the walnuts for pecans or pistachios if that's what you have, or leave them out entirely if you're cooking for someone with a nut allergy. You can also crumble feta or blue cheese instead of goat cheese, though I find goat cheese has the creamiest, most mellow tang.
Serving and Pairing Suggestions
This salad works as a light lunch on its own or as a starter before roasted chicken or grilled fish. It pairs beautifully with a light Pinot Noir or a crisp Sauvignon Blanc, something that won't compete with the sweetness of the beets or the tang of the cheese. I've also served it alongside crusty bread and a simple soup for an easy weeknight dinner that feels a little more elevated than usual.
- Serve it on individual plates for a dinner party, or family style in a big shallow bowl.
- Add a handful of dried cranberries or pomegranate seeds for a pop of color and extra sweetness.
- If you have leftover roasted beets, store them separately from the greens and assemble fresh salads over the next few days.
Save This salad has become one of those recipes I turn to when I want something that feels nourishing and bright without a lot of fuss. I hope it finds a place in your kitchen the way it has in mine.
Cooking Q&A
- → How do I know when the beets are properly roasted?
Beets are done when they're fork-tender, which typically takes 40-50 minutes at 400°F. A fork should pierce the flesh easily without resistance. Let them cool slightly before peeling for easier handling.
- → Can I prepare this salad ahead of time?
Yes! Roast the beets and toast the walnuts up to 2 days ahead. Store separately in the refrigerator. Assemble and dress the salad just before serving to keep the arugula crisp and prevent it from wilting.
- → What's the best way to peel roasted beets?
After roasting, let beets cool until comfortable to handle. The skin slides off easily under cool running water while rubbing gently with your fingers. Wear gloves to avoid staining your hands with beet juice.
- → How can I make the vinaigrette emulsify better?
Whisk the Dijon mustard and honey with the vinegar first, then slowly drizzle in the olive oil while whisking constantly. The mustard acts as an emulsifier, helping the oil and vinegar combine into a stable dressing.
- → What are good substitutes for goat cheese?
Feta cheese, ricotta salata, or blue cheese work wonderfully as alternatives. For a non-dairy option, try cashew cream or nutritional yeast for a similar tangy flavor profile.
- → Can I make this salad without walnuts?
Absolutely! Substitute with pecans, almonds, sunflower seeds, or pumpkin seeds for similar crunch and nutrition. Toast them the same way for best flavor development.