Roasted Beet Walnut Salad (Print version)
Sweet roasted beets paired with arugula, walnuts, and a tangy dressing for a fresh, light dish.
# What you'll 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 make it:
01 - Set the oven to 400°F.
02 - Wrap each beet in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a fork. Remove from oven, unwrap, and allow to cool.
03 - Once cooled, peel the beets and cut into wedges or cubes.
04 - Heat a dry skillet over medium heat and toast the walnuts for 3 to 4 minutes, stirring frequently until fragrant. Cool before use.
05 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully combined.
06 - Toss the fresh arugula with half the dressing in a large bowl.
07 - Arrange the dressed arugula on a serving platter or individual plates. Top with roasted beets, sliced red onion, toasted walnuts, and goat cheese if desired. Drizzle with the remaining dressing.
08 - Serve the salad immediately for optimal freshness.
# Expert suggestions:
01 -
- The beets become naturally sweet and tender, no bitterness, just pure comfort in vegetable form.
- It comes together in under an hour and feels elegant enough to serve guests but easy enough for a Tuesday lunch.
- The combination of textures—creamy cheese, crunchy walnuts, tender greens—keeps every bite interesting.
02 -
- Don't skip toasting the walnuts—it's the difference between a forgettable salad and one people remember.
- Dress the arugula separately from the beets; if everything goes in at once, the greens will wilt unevenly and the beets can overpower the other flavors.
03 -
- Roast your beets the night before if you're cooking for guests—it takes the pressure off and you can focus on everything else.
- Store the dressing separately from the assembled salad if you're prepping ahead; dress it just before serving so the greens stay perky and the beets don't bleed color everywhere.