Roasted Beet Walnut Arugula (Printable View)

Sweet roasted beets, peppery arugula, walnuts, and tangy dressing combine for a fresh, vibrant 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

# Cooking Steps:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil, place on a baking sheet, and roast for 35–40 minutes or until tender when pierced with a fork. Remove from oven, unwrap, and allow to cool.
03 - Peel the cooled beets and cut them into wedges or cubes as preferred.
04 - In a dry skillet over medium heat, toast the walnut halves for 3–4 minutes, stirring frequently until they become fragrant. Remove from heat and let cool.
05 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
06 - Toss fresh arugula with half of the dressing in a large bowl to lightly coat the leaves.
07 - Arrange dressed arugula on a serving platter or individual plates. Top with roasted beets, red onion slices, toasted walnuts, and goat cheese if desired. Drizzle with remaining dressing.
08 - Serve immediately to enjoy the salad at its freshest.

# Expert Tips:

01 -
  • The beets turn almost candy-sweet in the oven, and their juice stains everything a gorgeous magenta.
  • It feels fancy enough for company but uses ingredients you probably already have.
  • The peppery arugula and tangy goat cheese wake up your palate in the best way.
  • You can make the beets ahead and assemble the salad in under five minutes.
02 -
  • Don't skip wrapping the beets in foil, it traps the steam and makes them incredibly tender.
  • Let the beets cool completely before peeling or they'll burn your fingers and the skins won't come off cleanly.
  • Toast the walnuts over medium heat, not high, or they'll scorch on the outside and stay raw in the center.
03 -
  • Use a mandoline to slice the red onion paper-thin, it makes all the difference in texture.
  • If the beets are different sizes, pull the smaller ones out of the oven early so nothing overcooks.
  • Dress the arugula just before serving or it will wilt and lose its peppery bite.

Go Back