Roasted Beet Walnut Salad (Printable Version)

Sweet roasted beets with candied walnuts, creamy goat cheese, and peppery arugula drizzled with tangy vinaigrette.

# Needed Ingredients:

→ 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

# Steps:

01 - Preheat oven to 400°F. Wrap each beet in aluminum foil and roast on a baking sheet for 35 to 40 minutes until tender. Cool slightly, peel, and cut into wedges.
02 - Line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat until fragrant, about 2 minutes. Add sugar and salt, stirring constantly until sugar melts and coats walnuts, 3 to 4 minutes. Spread immediately on baking sheet and separate with a fork. Cool completely.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl 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.

# Expert Advice:

01 -
  • The candied walnuts are genuinely addictive—crispy, sweet, and nothing like store-bought versions.
  • It comes together in under an hour and actually looks impressive enough to serve to guests.
  • The warm roasted beets against cool peppery arugula and creamy goat cheese feels like a little flavor adventure on one plate.
02 -
  • Don't peel the beets while they're hot—wait until they're cool enough to handle or you'll burn your fingertips and lose some of the tender flesh.
  • If your candied walnuts start to burn or taste bitter, it means the heat was too high or you hesitated too long; medium heat is your friend here.
03 -
  • Buy beets that are roughly the same size so they roast evenly and finish at the same time.
  • The moment the candied walnuts cool, they'll harden and become impossibly crispy—resist the urge to taste-test until they're completely cooled or you'll burn your mouth like I always do.
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