Roasted Beet Walnut Salad (Printable Version)

A flavorful blend of roasted beets, candied walnuts, goat cheese, and fresh arugula with a tangy vinaigrette.

# What You'll Need:

→ Vegetables

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

→ Nuts

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

→ Cheese

06 - 4 ounces fresh goat cheese, crumbled

→ Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon 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 tender when pierced with a fork. Allow to cool slightly, 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. Sprinkle with sugar and sea salt, stirring continuously for 3 to 4 minutes until sugar melts and coats the nuts. Immediately spread nuts on parchment, separating them with a fork, and let cool.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - Arrange arugula on a serving platter. Evenly distribute roasted beet wedges, candied walnuts, and crumbled goat cheese atop the greens.
05 - Drizzle vinaigrette over the assembled salad immediately before serving.

# Expert Advice:

01 -
  • The candied walnuts are addictively crunchy and sweet, making this feel more like a celebration than a weeknight salad.
  • It comes together faster than you'd expect, especially if you roast the beets ahead of time.
  • It's naturally vegetarian and gluten-free without tasting like you're missing anything.
  • The colors are so vibrant your table instantly looks intentional and thoughtful.
02 -
  • Don't skip toasting the walnuts separately—raw ones taste bitter and boring, but toasted ones become complex and delicious.
  • The candying happens fast, and burned sugar tastes acrid, so don't walk away from the skillet once you add the sugar.
  • Dress the salad right before serving or the arugula will wilt and the candied walnuts will soften, losing their textural magic.
03 -
  • Make the candied walnuts in a small batch whenever you have a quiet moment in the kitchen—they keep for days in an airtight container and turn an ordinary lunch into something special.
  • If your beet skins are stubborn, briefly chill them after roasting, then rub them under cold running water and the skin slips away like it was never there.
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