Pin It My friend Sarah brought this salad to a potluck on a warm September evening, and I watched people go back for thirds—something that almost never happens at these gatherings. What got me wasn't just how beautiful it looked, with those jewel-toned beets against the peppery green, but how the flavors actually made sense together, each one amplifying the next. I asked for the recipe that night, and when I made it a week later in my own kitchen, I discovered why it had stolen the show: the candied walnuts are the real magic.
I made this for my parents on a Sunday when my mom mentioned she was tired of the same old salads. When she took her first bite and paused mid-chew, I knew I'd found something keeper-worthy. My dad, who normally just pushes vegetables around his plate, actually asked if I'd used enough goat cheese, which meant he was genuinely engaged with what he was eating.
Ingredients
- Beets (4 medium): These are the foundation, and roasting them slowly draws out their natural sweetness and creates tender, jammy centers that don't taste earthy at all.
- Arugula (5 oz): The peppery bite keeps this salad from being too sweet—it's your balance, so don't skip it even if you have spinach on hand.
- Walnut halves (1 cup): Raw walnuts are bitter, but toasting them first wakes them up, and the candying process makes them absolutely irresistible.
- Granulated sugar (3 tbsp): Just enough to coat the walnuts without making them cloying; this is where precision matters a little.
- Sea salt (pinch): A tiny bit enhances both the nuts and the overall dish, creating depth you can't quite name.
- Fresh goat cheese (4 oz): Creamy and slightly tangy, it softens against the warm beets and adds richness that makes this feel indulgent.
- Extra-virgin olive oil (3 tbsp): Use one you actually like the taste of—this isn't where you hide budget oil.
- Balsamic vinegar (1 tbsp): Its sweetness echoes the beets and walnuts rather than fighting them.
- Dijon mustard (1 tsp): A small but crucial addition that adds subtle heat and helps emulsify the vinaigrette.
- Honey (1 tsp): It brings the vinaigrette together and softens the vinegar's sharp edges.
Instructions
- Wrap and roast the beets:
- Preheat your oven to 400°F and wrap each beet individually in foil—this traps the steam and turns them tender without drying them out. Roast them for 35 to 40 minutes until a fork slides through with no resistance, then let them cool enough to handle.
- Candify the walnuts:
- While the beets cook, toast the raw walnuts in a dry skillet over medium heat for about 2 minutes until they smell incredible, then sprinkle sugar and salt over them. Stir constantly for 3 to 4 minutes, watching as the sugar melts and browns slightly and coats each nut, then immediately spread them on parchment to cool so they don't burn.
- Whisk the vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, mustard, honey, salt, and pepper until it's smooth and well combined. Taste it and adjust the seasoning—this is where you control the whole salad's personality.
- Peel and cut the beets:
- Once cooled, rub the beet skins off with your hands or a paper towel—they'll slip away easily—then cut them into wedges. Don't be afraid of the purple hands; it washes off and proves you made something real.
- Assemble and dress:
- Arrange the arugula on a platter or in a large bowl, scatter the beet wedges, candied walnuts, and crumbled goat cheese over it, then drizzle with vinaigrette just before serving so the greens stay crisp.
Pin It There's a moment when you first taste all the elements together—the earthiness of beets, the crunch of caramelized walnuts, the tangy goat cheese, and that sharp arugula—and suddenly you understand why this salad became one of my go-to dishes for impressing people without actually trying hard. It's the kind of recipe that looks fussy but feels effortless, which is exactly when food tastes best.
Make-Ahead Magic
You can roast the beets up to three days ahead and store them in the fridge, which means on the day you want to serve this, you're really just candying some walnuts and whisking together a vinaigrette. This is what makes it perfect for busy weeks or when you want to seem more prepared than you actually were. I've also made the vinaigrette the morning of and kept it in a jar—it gets even better as it sits.
Variations Worth Trying
Once you nail the basic version, this salad becomes a playground for whatever you have on hand or whatever you're craving. I've swapped in candied pecans when walnuts seemed boring, used crispy shallots instead of candied walnuts when I wanted more savory depth, and added crumbled blue cheese for a sharper afternoon lunch. Some people love a splash of pomegranate juice in their vinaigrette, and honestly, I've done that too when I had it.
Serving and Storage Tips
This salad is best served right after you assemble it, but if you've prepped all the components, it comes together in minutes. Store the cooked beets and cooled walnuts separately in airtight containers, keep the arugula unwashed and in its bag, and don't crumble the goat cheese until you're ready to serve. The vinaigrette keeps for a week in the fridge, so you can even make it ahead for multiple salads.
- If your beets are larger than medium, add another 5 to 10 minutes to the roasting time.
- The salad technically feeds four as a side dish but only two or three as a main course, depending on appetite.
- For extra richness, warm the beets slightly before assembling rather than serving them cold.
Pin It This salad taught me that the smallest gestures in the kitchen—taking an extra two minutes to toast nuts, using good olive oil, tasting as you go—are what actually make people want to come back to your table. It's proof that simple isn't the same as boring.
Recipe FAQs
- → What’s the best way to roast beets evenly?
Wrap each beet individually in foil and roast at 400°F (200°C) for 35–40 minutes until tender to ensure even cooking.
- → How can I make the candied walnuts crunchy without burning them?
Toast walnuts on medium heat while stirring constantly, add sugar and salt, and continue stirring until sugar melts and coats nuts. Remove promptly to cool.
- → Can I substitute ingredients in this salad?
Yes, baby spinach or mixed greens can replace arugula, and toasted pecans or almonds can stand in for walnuts.
- → Is there a vegan alternative for the cheese component?
Omit goat cheese or use a plant-based cheese substitute to suit vegan preferences.
- → How should the vinaigrette be prepared for best flavor?
Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper just before drizzling to keep flavors fresh and balanced.