Roasted Beet Walnut Salad (Print Version)

Sweet roasted beets paired with crunchy candied walnuts and tangy vinaigrette on fresh arugula and creamy goat cheese.

# What You'll Need:

→ 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

# Steps to Follow:

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 before peeling and cutting into wedges.
02 - Line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat until fragrant, approximately 2 minutes. Sprinkle sugar and salt over nuts, stirring constantly until sugar melts and evenly coats walnuts, approximately 3 to 4 minutes. Transfer immediately to prepared sheet and separate with a fork. Allow to 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. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle vinaigrette over salad just before serving to maintain freshness and texture.

# Additional Tips::

01 -
  • The candied walnuts are addictively crispy and sweet, making this feel fancy without the fuss.
  • Roasting the beets fills your kitchen with an earthy, warm smell that somehow makes you feel like you're cooking something special.
  • It comes together in an hour and actually tastes better when you prep ahead and let the flavors settle.
02 -
  • Don't skip the cooling step on the walnuts—they harden as they cool and become that perfect crispy-chewy texture; dump them onto parchment while they're still warm and pull them apart with a fork.
  • Timing the salad assembly matters; if you dress it too early the arugula gets sad and limp, but if you wait too long the beets cool down and lose some of their earthiness.
  • Peeling the beets under running water keeps your hands from looking like you've been in a crime scene, and the skin slides off effortlessly when they're properly roasted.
03 -
  • If your walnuts stick together after candying, don't panic—break them apart gently with your hands once they're completely cool; they'll separate better than if you try to force it while warm.
  • A squeeze of fresh lemon juice in the vinaigrette adds brightness and helps cut through the richness if your goat cheese is particularly creamy.
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