Roasted Beets & Goat Cheese Recipe

Toast and candy walnuts

Line a baking sheet with parchment. In a small nonstick skillet over medium heat, melt butter and add sugar. When sugar begins to dissolve (about 30 seconds), add walnut halves and stir continuously to coat. Cook 2–3 minutes until sugar melts and walnuts are glossy and toasted. Immediately spread walnuts on the prepared baking sheet in a single layer to cool and harden; sprinkle with 1/8 tsp salt while warm. Once cool, break any clusters apart and set aside.

Roast whole beets

Preheat oven to 400°F (200°C). Trim beet greens close to the root, leaving about 1/2 inch of stem to reduce bleeding. Scrub beets under cold water to remove soil. Wrap each beet individually in aluminum foil with a drizzle of 1 tsp olive oil (optional) and a pinch of salt. Place wrapped beets on a baking sheet and roast 45–60 minutes depending on size, until a paring knife slides in easily. Remove from oven and let cool slightly until safe to handle.

Peel and slice beets

When cool enough to touch, unwrap beets and rub skins off with a paper towel or use a small paring knife to peel. Slice beets into 1/4-inch thick rounds or wedges. Transfer to a bowl and season lightly with a pinch of salt and 1/2 tsp freshly ground black pepper. Allow to cool to near room temperature.

In a jar or small bowl combine 3 tbsp balsamic vinegar, 6 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Secure lid and shake vigorously or whisk until emulsified. Taste and adjust seasoning or acidity (add a little more honey if too sharp). Set aside.

On a large platter or in a salad bowl, arrange the baby arugula as a base (5 cups). Drizzle about half of the dressing over the arugula and toss gently to coat.

Distribute the roasted beet slices over the dressed arugula in an even layer.

Crumble the 6 oz goat cheese into small pieces with your fingers and scatter over the beets and arugula.

Sprinkle the candied walnuts over the top. If using chives, sprinkle 2 tbsp thinly sliced chives, then season with remaining sea salt (use cautiously) and freshly ground black pepper to taste.

Just before serving, drizzle remaining dressing over the assembled salad (or serve extra on the side). Serve immediately.