Save to Pinterest My neighbor brought over a massive bunch of beets from her garden one late August afternoon, and I had no idea what to do with them beyond the usual soup. She suggested roasting them with walnuts and goat cheese, and when I tasted that first bite—the earthiness of the beets meeting the sweetness of candied nuts and the tang of the cheese—I understood why she was so proud. Now it's become the salad I make whenever I want to feel like I'm doing something special, even on a weeknight.
I made this for a potluck once and watched people go back for seconds before everything else was even touched—that's when I realized this wasn't just a side salad, it was a statement. The beet-stained fingertips and the slightly smug looks of satisfaction made it all worth the minimal effort.
Ingredients
- Beets: Medium ones roast evenly and stay tender inside while the skin slides right off when they're cool enough to handle.
- Walnuts: Buy them halved if you can—they toast faster and coat more evenly with the sugar.
- Granulated sugar: This is what transforms ordinary nuts into something people crave; don't skip it or reduce it.
- Fresh goat cheese: The crumbles melt slightly from the warm beets, creating pockets of creaminess that balance the earthiness.
- Arugula: Its peppery bite is essential here—it pushes back against all the sweetness.
- Extra-virgin olive oil: Use one you actually like to taste, because it's the foundation of the vinaigrette.
- Balsamic vinegar: The acidity cuts through the richness and ties everything together.
- Dijon mustard: Just a teaspoon, but it adds complexity and helps emulsify the dressing.
Instructions
- Set the oven and prep the beets:
- Heat your oven to 400°F and individually wrap each beet loosely in foil—this traps steam and lets them roast gently without drying out. Arrange on a baking sheet and slide into the oven.
- Toast and candy the walnuts:
- While the beets roast, warm a skillet over medium heat and add the walnut halves, stirring until they smell toasty and golden, about 2 minutes. Sprinkle sugar and a pinch of salt over them, then stir constantly—watch carefully because the sugar will melt and caramelize in just 3 to 4 minutes. The moment it looks glossy and coats the nuts, transfer them immediately to a parchment-lined baking sheet and separate them with a fork so they don't clump as they cool.
- Make the vinaigrette:
- While everything cools, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until it tastes bright and balanced. Taste as you go—you're looking for that moment when the sweetness and tang feel right.
- Assemble the salad:
- Spread the arugula across a serving platter or divide it among plates, then scatter the roasted beet wedges, candied walnuts, and crumbled goat cheese over the top. Drizzle the vinaigrette over everything just before serving so the greens stay crisp.
Save to Pinterest There's a moment when you taste this salad with someone else for the first time and see their face light up—that's when you know you've made something that matters. It's just vegetables and cheese and nuts, but somehow it feels like love.
Why Roasting Changes Everything
Roasting concentrates the beets' natural sugars and deepens their earthy flavor in a way that boiling or steaming never can. The foil-wrapped method keeps them steaming gently inside their own moisture, so they emerge fork-tender without becoming mushy. I've tried other methods, and this one consistently delivers that perfect texture—tender enough to cut with a fork, but still holding their shape on the plate.
The Magic of Candied Nuts
The candied walnuts are the secret weapon of this salad—they add sweetness, crunch, and a professional touch that makes people think you spent way more time on this than you actually did. The key is watching them carefully in the skillet and moving fast once the sugar starts to melt. I learned the hard way that stepping away for even a minute can mean the difference between perfectly caramelized and burnt, so stay close and keep your eyes on them.
Making It Your Own
This salad is forgiving and flexible, which is part of why I love it so much. You can swap the arugula for baby spinach or mixed greens if that's what you have on hand, or try candied pecans or almonds instead of walnuts. For a vegan version, just skip the goat cheese entirely or use a plant-based alternative and the salad still sings. The vinaigrette is also your canvas—add a touch more honey if you like it sweeter, or extra mustard if you want more bite.
- Always taste your vinaigrette and adjust the seasoning before drizzling it on—what works in one kitchen might need tweaking in another.
- Make the vinaigrette at least 30 minutes before you serve the salad so the flavors have time to meld together.
- If you're serving this to guests, keep the components separate and assemble it just before eating to keep the greens crisp and bright.
Save to Pinterest This salad has become my go-to when I want to prove that simple ingredients in the right combinations can be something special. Make it once and it'll be the salad people ask you to bring to every gathering.