Pin it I was standing in my kitchen on a Sunday afternoon, staring at three dirt-covered beets I'd impulse-bought at the farmers market, when I realized I had no plan for them. My neighbor knocked to borrow vinegar and saw them sitting there like muddy paperweights. She laughed and said her mom used to roast them with goat cheese, and suddenly I had a mission. An hour later, my kitchen smelled earthy and sweet, and I was hooked on a salad I never knew I needed.
The first time I made this for friends, I panicked because the beets stained my cutting board a deep magenta. One guest walked in, saw the chaos, and asked if I was tie-dyeing vegetables. We laughed so hard I nearly forgot to toss the salad. But when we finally sat down and took that first bite, the room went quiet in the best way, forks scraping plates until nothing was left.
Ingredients
- 3 medium beets, trimmed and scrubbed: Choose firm beets with smooth skin, and don't skip the foil wrap or they'll dry out in the oven.
- 5 oz baby arugula: The peppery bite balances the sweetness of the beets, but you can swap in spinach if arugula feels too sharp.
- 4 oz creamy goat cheese, crumbled: Go for a soft, tangy variety that crumbles easily and melts just a little when it hits the warm beets.
- 1/2 cup walnuts, roughly chopped: Toasting them is non-negotiable because it wakes up their flavor and adds that essential crunch.
- 3 tbsp extra-virgin olive oil: Use the good stuff here since it's front and center in the dressing.
- 1 tbsp balsamic vinegar: A quality balsamic makes the dressing sing with just the right amount of tang.
- 1 tsp Dijon mustard: This helps emulsify the dressing and adds a subtle kick.
- 1 tsp honey: It rounds out the acidity and echoes the natural sweetness of the roasted beets.
- Salt and freshly ground black pepper, to taste: Season boldly because the greens and beets need it.
- 1 tbsp fresh chives or parsley, finely chopped (optional): A small handful of herbs makes the whole plate feel brighter and more finished.
Instructions
- Roast the Beets:
- Preheat your oven to 400°F and wrap each scrubbed beet snugly in aluminum foil, then roast them on a baking sheet for 40 to 50 minutes until a fork slides in easily. Let them cool just enough to handle, then peel away the skins and cut into wedges or cubes.
- Toast the Walnuts:
- While the beets roast, heat a dry skillet over medium heat and add the chopped walnuts, stirring often for 3 to 5 minutes until they smell toasty and golden. Set them aside to cool so they stay crisp.
- 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 slightly thickened. Taste it and adjust the seasoning if it needs more bite or sweetness.
- 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 so the greens get coated without bruising.
- Garnish and Serve:
- Sprinkle fresh chives or parsley over the salad if you like, then serve it right away while the beets are still a little warm. The contrast between warm beets and cool greens is part of the charm.
Pin it One evening, I brought this salad to a potluck where everyone else had made pasta or casseroles. I worried it would look too plain next to all that comfort food. But by the end of the night, my bowl was empty and three people had texted asking for the recipe. It reminded me that sometimes the simplest things, done right, are what people remember most.
How to Choose and Store Beets
Look for beets that feel heavy for their size with smooth, unblemished skin and fresh-looking greens if they're still attached. Store them in the crisper drawer unwashed, and they'll keep for a couple of weeks. If you roast extra, store the cooked beets in an airtight container in the fridge for up to five days and use them in grain bowls or sandwiches.
Simple Swaps and Add-Ins
If goat cheese isn't your thing, try crumbled feta or shaved Parmesan for a different kind of tang. Orange segments or thin apple slices add a bright, fruity contrast that plays beautifully with the earthy beets. You can also toss in some cooked quinoa or farro to turn this into a heartier meal that holds up well for lunch the next day.
Serving Suggestions and Pairings
This salad shines as a starter before roasted chicken or grilled fish, but it's sturdy enough to stand alone as a light dinner with crusty bread. I've served it alongside soup on chilly nights and watched it disappear faster than anything else on the table. A glass of Pinot Noir or a crisp Sauvignon Blanc makes it feel like a special occasion, even on a Tuesday.
- Serve it on a large white platter to show off the colors.
- Pair it with a simple roasted protein or a bowl of lentil soup.
- Make it a meal by adding a poached egg or grilled salmon on top.
Pin it This salad has become my go-to whenever I want to feel like I've really cooked something beautiful without spending hours in the kitchen. I hope it surprises you the same way it did me that first Sunday afternoon.
Recipe Questions & Answers
- → How do I know when the beets are done roasting?
Beets are done when they're fork-tender and the skin slides off easily when cooled. This typically takes 40–50 minutes at 400°F. Pierce one with a fork—if it goes through with minimal resistance, they're ready.
- → Can I make this salad ahead of time?
Yes, you can prepare the components in advance. Roast and cut the beets, toast the walnuts, and make the dressing ahead. Assemble the salad just before serving to keep the arugula fresh and crisp.
- → What can I substitute for goat cheese?
Feta cheese, blue cheese, or ricotta salata work wonderfully. For a dairy-free option, try roasted chickpeas or cashew cream for a similar creamy element.
- → How do I toast walnuts properly?
Heat a dry skillet over medium heat and add walnuts, stirring frequently for 3–5 minutes until fragrant. Watch carefully to prevent burning. Transfer to a plate immediately to stop cooking.
- → Can I use different greens instead of arugula?
Absolutely. Baby spinach, mixed greens, or even kale work well. Arugula provides a peppery bite, but milder greens make the beets' sweetness shine through even more.
- → What wines pair best with this salad?
Light, crisp wines complement this dish beautifully. Try Pinot Noir, Sauvignon Blanc, or Riesling. The acidity cuts through the richness of the goat cheese and vinaigrette.