Save My neighbor showed up one afternoon with a bunch of beets still covered in dirt from her garden, and I had no idea what to do with them. I roasted them mostly out of politeness, but when I pulled back that foil and saw the deep magenta color steaming into the air, something clicked. Tossed with peppery greens and creamy goat cheese, those beets turned into something I actually craved. Now I keep this salad in rotation whenever I want something that feels fancy but comes together without much fuss. It's become my go-to when I need to impress without sweating over the stove.
I made this for a small dinner party once, and my friend who swore she hated beets asked for the recipe before dessert even arrived. She'd only ever had them pickled from a jar, and the roasted version was a revelation to her. Watching her reaction reminded me how much a single dish can shift someone's entire opinion about an ingredient. It's not just salad, it's proof that a little heat and time can transform something ordinary into magic.
Ingredients
- 3 medium beets, trimmed and scrubbed: Roasting them whole in foil keeps them moist and sweet, and the skins slip off like a dream once they cool.
- 5 oz baby arugula: The peppery bite cuts through the richness of the cheese and balances the sweetness of the beets perfectly.
- 4 oz creamy goat cheese, crumbled: Look for a soft, spreadable variety that crumbles easily and melts just a little when it hits the warm beets.
- 1/2 cup walnuts, roughly chopped: Toasting them is non-negotiable, it wakes up their flavor and adds a crisp contrast to the tender beets.
- 3 tbsp extra-virgin olive oil: Use the good stuff here, it's the base of your dressing and you'll taste every drop.
- 1 tbsp balsamic vinegar: A quality balsamic adds sweetness and acidity without any harshness.
- 1 tsp Dijon mustard: This helps emulsify the dressing and adds a subtle sharpness that ties everything together.
- 1 tsp honey: Just enough to round out the vinegar and bring a gentle sweetness to the vinaigrette.
- Salt and freshly ground black pepper, to taste: Season boldly, especially the dressing, so every bite sings.
- 1 tbsp fresh chives or parsley, finely chopped (optional): A green garnish adds a fresh pop of color and a hint of brightness at the end.
Instructions
- Roast the Beets:
- Preheat your oven to 400°F and wrap each scrubbed beet tightly in aluminum foil. Place them on a baking sheet and roast for 40 to 50 minutes until a fork slides through with no resistance, then let them cool just enough to handle before peeling and cutting into wedges or cubes.
- Toast the Walnuts:
- Heat a dry skillet over medium heat and add the chopped walnuts, stirring frequently for 3 to 5 minutes until they smell nutty and turn golden. Remove them immediately to a plate so they don't burn from residual heat.
- Make the Vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture is smooth and emulsified. Taste and adjust the seasoning as needed.
- Assemble the Salad:
- Place the arugula in a large salad bowl and top with the roasted beet pieces, crumbled goat cheese, and toasted walnuts. Drizzle the vinaigrette over everything and toss gently to coat without bruising the greens.
- Garnish and Serve:
- Finish with a sprinkle of fresh chives or parsley if you like, then serve immediately while the beets are still slightly warm. The contrast of temperatures and textures is part of what makes this salad so satisfying.
Save One evening I served this to my dad, who usually sticks to meat and potatoes, and he cleaned his plate without a word. Afterward he admitted he didn't realize vegetables could taste that good, and it made me oddly proud. Sometimes the best compliment is just an empty bowl and a quiet nod.
Make It Your Own
If arugula feels too sharp for your taste, swap it for baby spinach or a blend of mixed greens. I've also added orange segments in the winter when citrus is at its peak, and the bright acidity plays beautifully with the beets. Thinly sliced apples or pears work too, especially if you want a bit of crunch and sweetness without extra effort. Don't be afraid to adjust the dressing ratio either, some people love more vinegar, others want it mellower and sweeter.
Storage and Meal Prep
You can roast the beets up to three days ahead and keep them in an airtight container in the fridge. The walnuts stay fresh for a week if stored separately in a sealed jar. I like to prep the vinaigrette in advance too, it keeps for about five days and just needs a quick shake before using. When you're ready to eat, just toss the greens with the toppings and dressing, and dinner is on the table in under five minutes.
Pairing Suggestions
This salad shines as a starter before roasted chicken or grilled fish, but it's hearty enough to be a light main course on its own. I've served it alongside crusty bread and a simple soup for an easy weeknight dinner. If you're pouring wine, a light Pinot Noir or a crisp Sauvignon Blanc both work beautifully, the acidity in either one complements the balsamic and goat cheese without overpowering the beets.
- Add a poached egg on top for extra richness and protein.
- Toss in some cooked quinoa or farro to make it more filling.
- Finish with a drizzle of aged balsamic for a fancy touch.
Save This salad has a way of turning a regular Tuesday into something a little more special. Keep it in your back pocket for when you want to feel like you're treating yourself without spending hours in the kitchen.
Recipe FAQs
- → How do I know when the beets are fully roasted?
Beets are done when they're fork-tender, typically after 40-50 minutes at 400°F. Pierce the thickest beet with a fork—it should slide through easily. They'll also smell earthy and sweet when ready.
- → Can I prepare this salad ahead of time?
Yes, roast the beets, toast the walnuts, and make the dressing up to a day ahead. Store separately in airtight containers. Assemble the salad just before serving to keep the arugula fresh and crisp.
- → What's the best way to peel roasted beets?
After cooling slightly, rub the beets under cool running water with your fingers—the skin will slip off easily. Use paper towels to prevent staining your hands, or wear food-safe gloves.
- → Can I substitute the goat cheese?
Absolutely. Feta, ricotta, or even crumbled blue cheese work beautifully. Adjust quantities based on how strong you want the cheese flavor to be.
- → How should I store leftovers?
Store dressed salad in an airtight container for up to one day, though it's best enjoyed fresh. Keep dressed and undressed components separate for longer storage—up to three days for components alone.
- → What wines pair well with this salad?
Light, crisp wines complement the earthy beets and tangy vinaigrette beautifully. Try Sauvignon Blanc, Pinot Noir, or Pinot Grigio. The wine's acidity echoes the balsamic dressing.