Save My neighbor handed me a bag of beets from her garden one Saturday morning, and I had no idea what to do with them. I'd always bought them pre-cooked in vacuum packs, never roasted them myself. The kitchen smelled like earth and caramel as they roasted, and when I tossed them with peppery arugula and creamy goat cheese, I realized I'd been missing out. That salad became my go-to whenever I wanted something that felt fancy but required almost no actual skill.
I made this for a potluck once, and someone asked if I'd ordered it from a restaurant. The deep magenta beets against the green arugula just looked too pretty to be homemade, they said. I didn't admit that I'd burned the first batch of walnuts because I got distracted by a phone call. The second batch turned out perfect, and I learned to set a timer no matter how confident I felt.
Ingredients
- Medium beets: Choose firm ones with smooth skin, and don't toss the greens if they're still attached because you can sauté those separately.
- Baby arugula: The peppery bite balances the sweetness of the beets, but you can use spinach if arugula feels too sharp for your taste.
- Creamy goat cheese: Look for a soft, spreadable log rather than the firm aged kind, it crumbles better and melts slightly when it hits the warm beets.
- Walnuts: Toasting them wakes up their flavor, raw walnuts taste flat and almost bitter in comparison.
- Extra-virgin olive oil: Use something you'd actually want to taste on its own, since it's the base of the dressing.
- Balsamic vinegar: A decent mid-range bottle works fine, save the expensive aged stuff for drizzling over ice cream.
- Dijon mustard: This is what makes the dressing cling to the greens instead of pooling at the bottom of the bowl.
- Honey: Just a touch to round out the acidity, you're not making a sweet dressing.
- Salt and freshly ground black pepper: Taste the dressing before you add it to the salad, beets need more salt than you'd think.
- Fresh chives or parsley: A small handful of green herbs makes the whole plate look alive, but it's optional if you're out.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each beet snugly in foil like you're tucking them in for a nap. Roast them on a baking sheet for 40 to 50 minutes, until a fork slides in without any resistance, then let them cool just enough that you can handle them and slip the skins off with your fingers or a paper towel.
- Toast the walnuts:
- While the beets roast, put the walnuts in a dry skillet over medium heat and stir them every minute or so until they smell nutty and turn a shade darker. Pull them off the heat immediately because they go from perfect to burned in about thirty seconds.
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon, honey, a pinch of salt, and a few grinds of pepper until it looks smooth and slightly thick. Taste it on a piece of arugula if you want to adjust before you commit.
- Assemble the salad:
- Put the arugula in a big bowl, then scatter the beet wedges, goat cheese crumbles, and toasted walnuts over the top. Drizzle the dressing over everything and toss gently with your hands or tongs so the greens get coated but the beets don't turn everything pink.
- Garnish and serve:
- Sprinkle the fresh herbs on top if you're using them, then serve right away while the beets are still a little warm. If it sits too long, the arugula wilts and loses its bite.
Save One night I served this to my brother, who claimed he hated beets because they tasted like dirt. He ate two bowls and then texted me the next day asking for the recipe. I didn't tell him I told you so, but I did smile a little. Sometimes a dish just needs the right company to change someone's mind.
Storing and Making Ahead
You can roast the beets up to two days in advance and keep them in the fridge in an airtight container. The dressing also holds for about a week if you shake it up before using. Just don't assemble the salad until you're ready to eat, because once the greens get dressed, they start to wilt. I sometimes pack everything separately for lunch and toss it together right before I eat, and it tastes just as good.
Variations to Try
If you want a little more sweetness, toss in some orange segments or thin apple slices, they add a juicy crunch that plays well with the earthy beets. You can also swap the walnuts for pecans or pistachios, depending on what you have around. I've used crumbled feta instead of goat cheese when that's all I had, and it worked fine, just a bit saltier and less creamy.
Pairing and Serving Ideas
This salad feels fancy enough to serve as a starter for a dinner party, but it's also hearty enough to be lunch if you add some grilled chicken or a soft-boiled egg on top. I've brought it to picnics in the summer and served it alongside roast chicken in the winter, and it works every time. It pairs really well with a light Pinot Noir or a crisp Sauvignon Blanc if you're pouring wine.
- Serve it as a starter before a rich main like braised short ribs or roasted lamb.
- Pack it in mason jars with the dressing on the bottom for an easy lunch that looks impressive.
- Add a handful of cooked quinoa or farro to make it a more filling one-bowl meal.
Save This salad taught me that simple ingredients don't need much fussing to taste incredible. Just good timing, a hot oven, and a little attention to balance, that's all it takes.
Recipe FAQ
- → Can I prepare the beets ahead of time?
Yes, roasted beets can be prepared up to 3 days in advance. Store them in an airtight container in the refrigerator. Peel and cut them just before serving to maintain their vibrant color and texture.
- → What can I use instead of goat cheese?
Feta cheese, ricotta salata, or crumbled blue cheese work well as substitutes. Adjust the dressing seasoning if you choose a saltier cheese variety.
- → How do I prevent the arugula from wilting?
Add the dressing just before serving and toss gently. You can also dress the arugula separately and top with beets and cheese to minimize handling and maintain its crispness.
- → Can I toast the walnuts in the oven instead?
Absolutely. Spread walnuts on a baking sheet and toast at 350°F for 8–10 minutes, stirring halfway through, until fragrant and lightly golden.
- → What wine pairs best with this salad?
Light Pinot Noir, Sauvignon Blanc, or a crisp Albariño complement the earthiness of beets and tanginess of goat cheese beautifully. A rosé is also an excellent choice.