Roasted Beet Walnut Salad (Printable format)

Sweet roasted beets, crunchy candied walnuts, peppery arugula, and creamy goat cheese combined.

# List of ingredients:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz arugula

→ Nuts

03 - 1 cup walnut halves
04 - 3 tbsp granulated sugar
05 - Pinch of sea salt

→ Cheese

06 - 4 oz fresh goat cheese, crumbled

→ Vinaigrette

07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp balsamic vinegar
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper, to taste

# How to make it:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until fork-tender. Allow to cool, then peel and cut into wedges.
02 - Line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat for about 2 minutes until fragrant. Add sugar and a pinch of salt, stirring constantly until the sugar melts and coats the nuts, about 3 to 4 minutes. Immediately transfer to the baking sheet and separate nuts with a fork. Let cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
04 - Arrange arugula on a serving platter. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle the prepared vinaigrette over the salad just before serving.

# Expert Suggestions:

01 -
  • Roasted beets turn impossibly sweet and tender, nothing like the canned versions you might remember.
  • Candied walnuts add a salty-sweet crunch that makes you want to steal bites straight from the bowl.
  • The goat cheese melts slightly into warm beets while staying creamy—it's a flavor combination that just works.
02 -
  • Don't skip peeling the beets under cool running water—the skin slides off easily once they're roasted, and that thin layer underneath tastes papery if left on.
  • The candied walnuts are temperamental; make them last so they're still warm and crispy when the salad hits the table.
03 -
  • Wear gloves or use a paper towel when peeling beets—they stain fingers and cutting boards with a deep magenta that takes days to fade.
  • If you're making multiple salads, prepare the components separately and let guests assemble their own bowl, so the greens stay crisp and the candied walnuts don't lose their crunch.
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