Ruby & Golden Beet Salad Recipe

Prep and roast beets

Preheat the oven to 400°F (200°C). Trim beet greens to within about 1/2 inch of the stem, then wash and scrub the beets well. Wrap each beet individually in aluminum foil with a light drizzle (about 1 tsp each) of olive oil and a pinch of salt to help caramelize. Place wrapped beets on a baking sheet and roast for 45–60 minutes, until a knife or skewer slides easily into the center. (Smaller beets will be done closer to 45 minutes.)

Remove beets from oven and let cool 10–15 minutes until they are comfortable to handle. Unwrap, then rub the skins off using your fingers or a paper towel (wear gloves if you want to avoid staining). Slice roasted beets into 1/4-inch thick wedges or bite-sized wedges. Set aside to cool to warm or room temperature.

Make chevre cream

In a small bowl, combine the chèvre and Greek yogurt. Use a fork or small whisk to break up the cheese and create a smooth paste. Add the heavy cream (or milk) 1 tablespoon at a time to reach a spoonable, slightly loose consistency — you want it thick but drizzleable. Stir in lemon zest, lemon juice, honey, salt, and pepper. Taste and adjust sweetness or salt. Transfer to a piping bag or squeeze bottle, or keep in a small bowl covered until plating.

Emulsify dressing

In a small bowl or jar combine the vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake to dissolve. Slowly stream in the olive oil while whisking vigorously to emulsify, or put a lid on the jar and shake until combined. Taste and adjust acidity or seasoning.

Heat a small dry skillet over medium heat. Add the walnut halves and toast, stirring or shaking the pan, until fragrant and slightly darker, about 3–5 minutes. Watch carefully to avoid burning. Remove from heat and roughly chop the walnuts while warm (leave some halves for texture if you prefer).

Place the arugula in a large bowl. Lightly dress the arugula with about 1 to 1 1/2 tablespoons of the dressing — toss gently so leaves are lightly coated but not soggy. Arrange dressed arugula on a serving platter or divide among 4 plates.

Distribute the roasted beet wedges over the arugula evenly, alternating ruby and golden pieces for color contrast.

Dot or drizzle the chevre cream over the salad. If using a piping bag or squeeze bottle, pipe small rosettes or lines; otherwise spoon small quenelles or dollops across the beets and greens.

Scatter the toasted, chopped walnuts over the salad and add microgreens or herbs if using.

Finish with a light drizzle of any remaining dressing (about 1/2 to 1 tablespoon per plate), a small pinch of flaky sea salt and a crack of black pepper. Serve immediately.