Roasted Beet Walnut Salad (Print Version)
Sweet roasted beets meet arugula and walnuts with a tangy vinaigrette for a refreshing dish.
# What You Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz fresh arugula
03 - 1 small red onion, thinly sliced
→ Nuts & Cheese
04 - 1/2 cup walnut halves
05 - 2 oz goat cheese, crumbled (optional)
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a fork. Remove from the oven and allow to cool.
03 - Peel the cooled beets and slice into wedges or cubes as preferred.
04 - Toast walnut halves in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until aromatic. Remove from heat and let cool.
05 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper in a small bowl until combined.
06 - Toss arugula with half of the dressing in a large bowl, then arrange on serving plates or a platter.
07 - Top the dressed arugula with roasted beets, sliced red onion, toasted walnuts, and crumbled goat cheese if desired. Drizzle remaining dressing over the salad.
08 - Serve immediately to enjoy the freshest flavors.
# Expert Advice:
01 -
- The beets turn silky and sweet while the arugula stays bright and sharp—they're basically made for each other.
- It's ready in under an hour, feels fancy enough for company, but casual enough for a Tuesday lunch.
- The contrast of textures keeps every bite interesting, from crispy walnuts to soft cheese to tender beets.
02 -
- Don't peel the beets until they're completely cool—warm beets shed their skins easily, but rushing this step will burn your fingers and make a mess.
- The salad tastes even better if you let the dressed arugula sit for a minute before topping it, because the warm beets gently soften the peppery leaves without wilting them completely.
03 -
- If your beets are large, cut them into smaller pieces so they roast faster and more evenly—smaller means better caramelization.
- Make the dressing a few hours ahead and let it sit; the flavors meld together and taste exponentially better than fresh.