Roasted Beet Walnut Salad (Printer-friendly)

Fresh roasted beets, crunchy candied walnuts, goat cheese, and arugula come together with a tangy vinaigrette.

# What You'll Need:

→ Vegetables

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

→ Nuts

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

→ Cheese

06 - 4 oz 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

# Directions:

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

# Expert Advice:

01 -
  • The contrast between warm roasted beets and cool, creamy goat cheese feels almost decadent for something so easy to pull together.
  • Candied walnuts add a crunch and subtle sweetness that makes you reach for another forkful without thinking.
  • It's elegant enough for company but so forgiving that you can honestly make it on a weeknight with zero stress.
02 -
  • Don't peel the beets while they're hot; the skin comes off ten times more easily once they've cooled, and you'll burn your fingers less.
  • The second you add hot beets to cold goat cheese, flavors actually deepen rather than clash—the temperature contrast is part of why this works.
03 -
  • Roast a big batch of beets on Sunday and keep them in the fridge for quick salads, grain bowls, or even straight-up snacks throughout the week.
  • The candied walnuts stay crisp for three days in an airtight container, so make them ahead and you're halfway to dinner without any last-minute scrambling.
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