Save to Pins There's something magical about the moment beets hit a hot oven—the kitchen fills with this earthy, almost winelike aroma that makes you realize you're about to create something special. I stumbled onto this salad by accident one autumn afternoon when I had a bunch of beets from the farmers market and some walnuts left over from baking. What started as improvisation became the kind of dish I find myself craving whenever the seasons shift, especially when I want something that feels both indulgent and bright.
I'll never forget serving this to my neighbor who swore she didn't like beets—she went back for seconds and asked for the recipe before dessert was even cleared. That's when I realized this salad has a way of converting skeptics, probably because the earthiness of the beets gets balanced by sweetness and tang in every bite.
Ingredients
- Beets (4 medium): Choose ones roughly the same size so they roast evenly; don't skip scrubbing them well because dirt hides in every crevice.
- Arugula (5 oz): The peppery kick is non-negotiable here—it's what keeps the salad from tasting one-note and sweet.
- Walnut halves (1 cup): Candying them yourself is worth every minute because store-bought versions can't compare to the flavor you'll get when sugar melts right into them.
- Granulated sugar (3 tbsp): This is what transforms ordinary toasted nuts into something memorable.
- Sea salt (pinch): A small amount sprinkled on the warm candied walnuts amplifies the sweetness and keeps them from cloying.
- Fresh goat cheese (4 oz): Crumble it yourself if possible—pre-crumbled sometimes has additives that affect the texture, and you want creamy pockets throughout.
- Extra-virgin olive oil (3 tbsp): This is the foundation of your vinaigrette, so use something you'd actually taste on bread.
- Balsamic vinegar (1 tbsp): The aged versions have more complexity, but any quality balsamic will work beautifully here.
- Dijon mustard (1 tsp): It acts as an emulsifier and adds a quiet sophistication that keeps the dressing from tasting flat.
- Honey (1 tsp): Just enough to round out the sharpness of the vinegar without making the whole thing taste like dessert.
- Salt and freshly ground black pepper: Taste as you build the vinaigrette—this is where you make it sing.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each beet individually in foil—this traps steam and lets them cook through to the center. Roast for 35 to 40 minutes until a fork slides through with no resistance, then let them cool just enough to handle before peeling away the papery skin.
- Candy the walnuts:
- While beets roast, toast the walnuts in a dry skillet over medium heat until fragrant, which takes about 2 minutes and honestly fills the whole house with an incredible smell. Sprinkle sugar and salt over them, then stir constantly for another 3 to 4 minutes until the sugar melts into a glaze and coats every piece, then spread them immediately on parchment paper and use a fork to separate them before they cool and lock together.
- Build the vinaigrette:
- Whisk together olive oil, balsamic vinegar, mustard, and honey in a small bowl, whisking until the mustard disperses and the mixture looks emulsified. Season with salt and pepper to taste—go easy at first because you can always add more once you taste it.
- Compose the salad:
- Arrange arugula on whatever serving dish makes you happy, then scatter the warm roasted beet wedges, candied walnuts, and crumbled goat cheese across the top in a way that looks intentional.
- Dress and serve:
- Drizzle the vinaigrette just before serving so the arugula stays crisp and the goat cheese doesn't start melting into creamy clumps—though honestly, even if it does, it's delicious.
Save to Pins There was this one time I made this salad on a Sunday morning in late October, and the whole thing felt like autumn captured on a plate—the deep burgundy of the beets, the gold-tinged walnuts, the peppery green of the arugula all arranged together. It reminded me why I love cooking, not because it's complicated, but because simple ingredients treated with intention can become something that makes people pause and really taste.
The Case for Fresh Ingredients
This salad shines when you start with quality beets from a farmers market or produce section where they still have a little of their earthy smell—they have so much more flavor than the canned versions. The goat cheese should be fresh too, preferably something local if you can find it, because that creaminess is what turns this from a side dish into something you want to eat on its own. Even the mustard and vinegar matter more here than in a recipe where they're buried under heavy sauces.
Make-Ahead and Storage
You can roast the beets up to two days ahead and keep them in the refrigerator, which makes this salad perfect for meal prep or when you're short on cooking time. The candied walnuts taste best the day you make them, but they'll stay crispy in an airtight container for a day or two if you need to get ahead. Just don't dress the arugula more than a few minutes before serving, or it'll start to wilt, but everything else actually tastes good even when it's been sitting together for a while.
Variations Worth Exploring
Once you've made this salad a few times and it becomes second nature, you'll start seeing how flexible it really is. Try adding crispy chickpeas instead of candied walnuts on nights when you want extra protein, or toss in some pomegranate seeds if they're in season and you want another layer of tartness. You can swap the arugula for spinach or mixed greens if you want something milder, swap walnuts for pecans or almonds, use a plant-based cheese if you need to, and honestly you can even add some crispy bacon or prosciutto if you're not vegetarian and want it to feel more substantial.
Save to Pins This salad has become my go-to when I want to cook something that feels intentional but doesn't require stress or fancy techniques. It's the kind of dish that reminds you that sometimes the best meals come from knowing exactly how your ingredients should taste and letting them shine.
Questions & Answers
- → How should the beets be prepared for the salad?
Wrap each beet in foil and roast at 400°F (200°C) for 35–40 minutes until tender, then peel and cut into wedges.
- → What is the process for making the candied walnuts?
Toast walnuts in a skillet until fragrant, then sprinkle with sugar and salt, stirring until sugar melts and coats the nuts.
- → Can I substitute the arugula with other greens?
Yes, baby spinach or mixed greens work well as alternatives to arugula.
- → Is there a vegan option for the cheese component?
You can omit the goat cheese or use a plant-based cheese alternative to keep the dish vegan-friendly.
- → What ingredients are used in the vinaigrette?
The vinaigrette combines extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper.
- → Are there common allergens in this dish?
Yes, it contains tree nuts (walnuts) and dairy (goat cheese); always check labels for cross-contamination risks.