Ruby Maytag & Blue Golden Beet Salad Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem; do not peel. Rinse beets and pat dry. Wrap each beet individually in aluminum foil with a drizzle of olive oil (about 1 tsp each) and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes, until a knife slides through easily (time depends on beet size).

Cool, peel, and slice

Remove beets from oven and let cool until handleable, about 15 minutes. Unwrap and rub skins off with a paper towel or use a paring knife to peel. Slice ruby Maytag and golden beets into 1/4-inch rounds or wedge slices. Keep warm or refrigerate briefly if making ahead.

Assemble greens

Place 4 cups baby arugula in a large bowl. If using microgreens or herbs, add them now. Just before serving, dress arugula with 1/2 to 3/4 of the prepared dressing (see Dressing & Toppings) and toss lightly to coat.

Arrange dressed arugula on a platter or individual plates. Fan beet slices over the greens in an attractive pattern. Crumble or pipe chevre cream over and around the beets. Scatter candied walnuts on top. Finish with a light grinding of black pepper and a small drizzle of any remaining dressing.

Make the chevre cream while beets roast. In a small bowl or food processor, combine 6 oz fresh chevre, 3 tbsp Greek yogurt, 2 tbsp whole milk (or buttermilk), 1 tsp lemon juice, 1 tsp honey, 1/4 tsp kosher salt, and 1/8 tsp black pepper.

Blend until silky-smooth and spreadable. Adjust consistency with additional milk (1 tsp at a time) if too thick. Taste and correct seasoning with salt, lemon, or honey as desired. Transfer to a piping bag or small spoon bowl for plating.

Make candied walnuts (if not using pre-made)

In a medium nonstick skillet over medium heat, add 1 tbsp unsalted butter and 2 tbsp granulated sugar. When sugar begins to melt and foam, add 1 cup walnuts and stir to coat. Continue cooking 2–4 minutes, stirring frequently, until walnuts are glossy and a light amber color. Transfer to parchment to cool and separate pieces once slightly set. Sprinkle a pinch of salt as they cool. Let cool completely before using.

Make dressing

Whisk together 1.5 tbsp sherry vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper. Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking until emulsified. Taste and adjust acidity or seasoning.

Reserve a tablespoon of dressing to finish plates if desired and use the remainder to lightly dress the arugula as instructed in the Salad section.