Roasted Beet Walnut Arugula

I first made this salad on a Sunday afternoon when I had absolutely nothing planned and a bag of beets sitting in the crisper drawer. The kitchen smelled like earth and caramel as they roasted, and I kept opening the oven just to inhale. By the time I tossed everything together, I realized I'd been craving color and crunch without even knowing it.

I brought this to a potluck once, worried it was too simple. My neighbor scraped the bowl clean and asked for the recipe three times before I left. She told me later she'd been making it every week, swapping in whatever nuts she had on hand.

Ingredients

• Medium beets: Look for firm ones with smooth skin, they roast evenly and peel like a dream once cooled.
• Fresh arugula: The peppery bite is everything here, baby arugula works too but has a milder flavor.
• Red onion: Slice it as thin as you can, it mellows out in the dressing and adds a sharp contrast.
• Walnut halves: Toasting them transforms the flavor completely, don't skip this step or they'll taste flat.
• Goat cheese: Creamy and tangy, it melts slightly into the warm beets if you add it right away.
• Extra virgin olive oil: Use the good stuff, it's the backbone of the dressing and you'll taste the difference.
• Balsamic vinegar: A thick, aged balsamic makes the dressing almost syrupy and rich.
• Dijon mustard: This is what emulsifies everything and gives the dressing a gentle kick.
• Honey: Just a teaspoon balances the acidity and brings out the sweetness in the beets.
• Salt and black pepper: Freshly cracked pepper is non-negotiable, it adds tiny bursts of heat.

Instructions

Roast the beets:

Preheat your oven to 400°F and wrap each beet snugly in foil. Roast them for 35 to 40 minutes until a fork slides in with no resistance, then let them cool enough to handle.

Peel and slice:

The skins will slip right off once the beets are cool, use a paper towel if you want to avoid staining your hands. Cut them into wedges or cubes, whatever feels right.

Toast the walnuts:

Heat a dry skillet over medium and toss the walnuts for 3 to 4 minutes, shaking the pan often. They're done when they smell nutty and warm, let them cool so they stay crisp.

Make the dressing:

Whisk together the olive oil, balsamic vinegar, Dijon, honey, salt, and pepper in a small bowl until it's smooth and glossy.

Dress the arugula:

Toss the arugula with half the dressing in a large bowl, just enough to coat the leaves without drowning them. Arrange it on a platter or individual plates.

Assemble and serve:

Scatter the beets, red onion, walnuts, and goat cheese over the arugula, then drizzle the rest of the dressing on top. Serve it right away while the textures are still distinct.

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One evening I made this for myself after a long day, and I ate it standing at the counter in my socks. The way the warm beets softened the goat cheese and the arugula still had that crisp snap felt like a small act of kindness I'd given myself.

How to Store and Prep Ahead

Roast the beets up to three days in advance and keep them in an airtight container in the fridge. The walnuts can be toasted and stored in a jar at room temperature for a week. When you're ready to eat, just toss the arugula and pile everything on top, the whole thing comes together in minutes.

Swaps and Variations

Swap goat cheese for crumbled feta or skip it entirely for a vegan version. Add orange segments for a citrusy sweetness that plays beautifully with the beets. Pecans or hazelnuts work just as well as walnuts, and a drizzle of pomegranate molasses instead of honey makes the dressing deeper and more complex.

Serving Suggestions

This salad shines as a starter before roasted chicken or grilled fish. It's also hearty enough to be lunch on its own, especially if you add a slice of crusty bread on the side. Pour yourself a crisp Sauvignon Blanc or a dry rosé, the acidity cuts through the richness and makes every bite feel brighter.

• Serve it on a large white platter so the colors really pop.
• Sprinkle a pinch of flaky sea salt over the goat cheese right before serving.
• If you're feeding a crowd, double the recipe and arrange it family-style.

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This salad has become my go-to whenever I want something that feels nourishing and alive. I hope it brings you the same kind of quiet joy it's given me.

Recipe FAQs

→ How do you roast beets properly?

Wrap each beet in foil and roast at 400°F (200°C) for 35–40 minutes until tender when pierced with a fork. Let cool before peeling.

→ Can I substitute walnuts with another nut?

Yes, pecans or almonds work well toasted to maintain crunch and flavor.

→ What dressing ingredients complement the salad?

A vinaigrette made with extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper enhances the flavors beautifully.

→ Is goat cheese necessary for the dish?

Goat cheese is optional; it adds creaminess, but you can omit it or substitute feta for a similar effect.

→ How can I add a citrus note to the salad?

Including fresh orange segments adds a refreshing citrus layer that brightens the overall taste.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the salad’s fresh and tangy flavors splendidly.