Roasted Beets Recipe

Preheat and prepare beets

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment. Trim the beet greens leaving about 1/2 inch of stem; scrub beets thoroughly to remove dirt. Pat dry.

Season and roast

In a bowl, toss the scrubbed beets with 1 tablespoon olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Place beets on the prepared baking sheet, spaced apart. Roast 40–55 minutes depending on size, turning once halfway through, until a knife slides easily into the center.

Cool and peel

Remove beets from oven and let cool 10–15 minutes until cool enough to handle. Using a paper towel, rub the skins to slip them off (or peel with a paring knife). Slice beets into 1/4-inch rounds or bite-sized wedges and set aside on a plate to retain some juices for the salad.

In a small nonstick skillet over medium heat, combine 1/4 cup raw cashews (to yield about 1/2 cup candied after coating) with 1 tbsp honey and a pinch (1/8 tsp) salt. Toss continuously 3–4 minutes until honey melts and coats nuts and a light amber glaze forms. Transfer to parchment to cool and separate. If using store-bought candied cashews, skip this step.

In a small jar or bowl combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon minced shallot. Whisk (or shake in a jar) while slowly streaming in 3 tablespoons olive oil to emulsify. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust: add more vinegar for brightness or a touch more honey for sweetness. Refrigerate briefly if not using immediately.

Place 4 cups of arugula in a large shallow bowl or divide among 4 plates. Drizzle about half of the vinaigrette over the greens and toss lightly to coat (reserve the rest for finishing).

Arrange the warm spiced beet slices over the dressed arugula in a single layer or slightly overlapped for visual appeal. The residual heat from the beets will soften the cheese slightly and release aroma.

Crumble the 4 ounces of chevre over the beets and arugula in small spoonfuls so each bite has some cheese.

Scatter 1/2 cup candied cashews over the salad for crunch and sweet contrast.

Finish with a light drizzle of the remaining vinaigrette and 1 teaspoon finishing olive oil. Sprinkle the optional thinly sliced chives on top for color and mild onion note.

Serve immediately while beets are slightly warm. Leftover vinaigrette can be stored refrigerated up to 5 days.