Roasted Beet Salad Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Trim beet greens close to the root, leaving about 1/2 inch of stem to minimize bleeding. Rinse beets well to remove soil.

Wrap and roast

Rub the beets with 2 tablespoons olive oil, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Wrap each beet individually in aluminum foil and place on a rimmed baking sheet.

Roast

Roast beets until tender when pierced with a fork, about 45–60 minutes depending on size. Check at 40 minutes for doneness. Larger beets may need up to 60 minutes.

Cool and peel

Remove roasted beets from the oven and let cool in foil for 10–15 minutes until cool enough to handle. Unwrap and rub skins off with paper towels or under running water (skins should slip off). Trim roots and stems and slice beets into 1/4-inch thick wedges or bite-sized wedges. Set aside.

Line a small baking sheet with parchment paper. In a small nonstick skillet over medium heat, add 2 tablespoons sugar and 1 teaspoon unsalted butter. When the sugar starts to melt (about 1–2 minutes), add 1 cup walnut halves and toss continuously to coat as sugar melts and turns amber, about 2–3 minutes. Sprinkle 1/4 teaspoon sea salt, continue tossing until glossy and caramelized. Immediately transfer walnuts to prepared sheet, separating them so they cool without clumping. Let cool completely, then roughly chop if desired.

In a small bowl or jar, whisk together 3 tablespoons balsamic vinegar, 1 tablespoon honey, and 1/2 teaspoon Dijon mustard until combined. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity as desired (add another 1/2 teaspoon honey for sweeter, or a splash more balsamic for tang).

Place 4 cups packed arugula in a large mixing bowl. Add sliced roasted beets and half of the crumbled Gorgonzola. Drizzle about two-thirds of the sweet balsamic dressing over the greens and gently toss to coat, adding more dressing if needed — you want the arugula lightly dressed but not soggy.

Arrange the dressed arugula and beets on a serving platter or divide among 4 plates. Sprinkle candied walnuts evenly over the salads, then finish with remaining Gorgonzola and a light scattering of thinly sliced chives (if using). Drizzle any remaining dressing over the plated salads.

Serve immediately at room temperature. Leftover roasted beets may be stored separately in an airtight container in the refrigerator for up to 4 days; candied walnuts are best kept in a sealed container at room temperature for up to 3 days.