Pin this My neighbor handed me a bag of beets from her garden one Saturday morning, and I stood in my kitchen wondering what to do with them. I'd never roasted beets before, but the deep magenta color felt too beautiful to waste. An hour later, my kitchen smelled earthy and sweet, and I was hooked. That simple experiment turned into this salad, which now shows up on my table whenever I need something that looks impressive but feels effortless.
I brought this salad to a potluck once, worried it might seem too plain next to casseroles and desserts. Instead, people kept coming back for seconds, asking how I made the beets so sweet. One friend admitted she'd always bought the canned kind and never knew roasting made such a difference. That night, I realized simple food done right always wins.
Ingredients
- Beets: Choose medium-sized ones that feel firm and heavy, the skin should scrub clean easily and roasting transforms them into candy-like sweetness.
- Baby arugula: Its peppery bite balances the earthy beets perfectly, but you can swap in spinach if arugula feels too sharp for your taste.
- Goat cheese: Look for the creamy, spreadable kind rather than the firm log, it crumbles beautifully and melts just slightly when it hits warm beets.
- Walnuts: Toasting them is non-negotiable, raw walnuts taste flat but toasted ones add a nutty richness that ties everything together.
- Extra-virgin olive oil: Use something you'd happily dip bread into, the flavor shines through in a simple vinaigrette like this.
- Balsamic vinegar: A decent mid-range bottle works great, save the fancy aged stuff for drizzling over finished dishes.
- Dijon mustard: This is the secret emulsifier that keeps your dressing from separating into a greasy puddle.
- Honey: Just a teaspoon rounds out the acidity and coaxes out the beets natural sweetness.
- Salt and black pepper: Taste as you go, beets need more salt than you think to bring out their flavor.
- Fresh chives or parsley: Optional but worth it for a bright green pop and a hint of freshness at the end.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each scrubbed beet individually in foil, then roast them on a baking sheet for 40 to 50 minutes until a fork slides in easily. Let them cool just enough to handle, then peel away the skin with your fingers or a paper towel and cut into wedges or cubes.
- Toast the walnuts:
- While the beets roast, heat a dry skillet over medium and add the walnuts, stirring constantly for 3 to 5 minutes until they smell nutty and turn golden. Pull them off the heat immediately so they don't burn and set aside to cool.
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon, honey, salt, and pepper until it looks smooth and creamy. Taste it and adjust the seasoning, it should be tangy but balanced.
- Build the salad:
- Put the arugula in a large bowl and scatter the roasted beet pieces, crumbled goat cheese, and toasted walnuts over the top. Drizzle the dressing over everything and toss gently with your hands or tongs so the greens get lightly coated without bruising.
- Finish and serve:
- Sprinkle fresh herbs over the salad if you have them and serve right away while the beets are still slightly warm. The contrast between warm beets and cool greens is part of the magic.
Pin this One evening, I made this salad for a friend who swore she hated beets. She ate two servings and admitted maybe she just hated canned beets her whole life. We laughed about all the foods we thought we disliked until someone cooked them properly. That conversation reminded me how much cooking is really about changing minds, one roasted vegetable at a time.
Choosing and Storing Beets
Fresh beets should have smooth, unblemished skin and firm flesh when you press gently. If the greens are still attached, they should look perky, not wilted or slimy. Store beets in the fridge in a plastic bag with a few holes poked in it, and they'll keep for two to three weeks. I learned the hard way that leaving them loose in the crisper drawer turns everything around them pink.
Swaps and Variations
If arugula feels too peppery, baby spinach or a spring mix works beautifully and keeps the salad mild. Orange segments or thin apple slices add a fruity brightness that plays well with the earthiness of the beets. You can also try crumbled feta or blue cheese instead of goat cheese if that's what you have, just know the flavor will be sharper and saltier.
Serving and Pairing Ideas
This salad shines as a starter before roasted chicken or grilled fish, but it's hearty enough to be lunch on its own with crusty bread. I've served it at holiday dinners when I need something colorful and vegetarian-friendly, and it always disappears fast. A light Pinot Noir or crisp Sauvignon Blanc complements the tangy dressing and creamy cheese without overpowering the delicate flavors.
- Make it a meal by adding grilled chicken, seared salmon, or a soft-boiled egg on top.
- Prep the beets and toast the walnuts a day ahead to save time when you're ready to assemble.
- If you have leftover roasted beets, toss them into grain bowls or blend them into hummus for a gorgeous pink dip.
Pin this This salad taught me that cooking doesn't have to be complicated to feel rewarding. Sometimes all you need is good ingredients, a hot oven, and the patience to let things roast until they're sweet and tender.
Frequently Asked Recipe Questions
- → Can I prepare the beets ahead of time?
Yes, roast the beets up to 3 days in advance and store them in an airtight container in the refrigerator. Peel and cut them just before assembling the salad to prevent discoloration.
- → How do I toast walnuts without a skillet?
Spread walnuts on a baking sheet and roast at 350°F (175°C) for 8–10 minutes, stirring halfway through. You can also do this in the oven while roasting the beets to save time.
- → What can I substitute for goat cheese?
Feta cheese, ricotta salata, or even crumbled blue cheese work well. For a dairy-free option, try cashew cream or store-bought vegan cheese alternatives.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Just verify that your Dijon mustard and any store-bought vinaigrette components are certified gluten-free if you have celiac disease.
- → Can I make this salad ahead for meal prep?
Prepare components separately: store roasted beets, toasted walnuts, and dressing in separate containers. Keep arugula and goat cheese refrigerated. Assemble just before eating to prevent wilting and maintain texture.
- → What wine pairs best with this salad?
A crisp Sauvignon Blanc or light Pinot Noir complement the earthiness of beets and tanginess of goat cheese beautifully. For non-alcoholic options, try sparkling water with citrus.