Golden Beet Salad Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch stem; scrub beets well to remove dirt. Wrap each beet tightly in a piece of foil with 1/2 teaspoon of olive oil and a pinch of coarse salt (or place on a parchment-lined sheet and toss with 1 tbsp olive oil and 1 tsp coarse salt). If using foil, place on a baking sheet; if on a sheet, spread in a single layer. Roast until tender when pierced with a knife, 35–50 minutes depending on size. Test at 35 minutes. Remove from oven and let cool until easy to handle.

Peel and slice beets

When beets are cool enough to handle, unwrap and rub or peel skins off with a paring knife or paper towel (skins should slip off). Cut each beet into 1/4-inch thick slices or wedges. Toss warm beet slices gently with a light pinch of salt and set aside to slightly cool (warm beets absorb dressing better).

Assemble greens and fruit

Place 4 cups of baby arugula in a large salad bowl or divide between 4 plates. Arrange sliced pear and warm beet slices over the arugula. Scatter 3 oz crumbled feta and 1 cup toasted walnuts over the top. Sprinkle snipped chives evenly.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp minced shallot. Whisk or shake vigorously until emulsified. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper; taste and adjust salt, pepper, or honey for balance.

If dressing tastes sharp, let sit 5 minutes to allow shallot to mellow, or add an extra 1/2 tsp honey if desired.

Drizzle dressing over assembled salads just before serving — about 1 to 2 tablespoons per serving (use remaining dressing on the side). Gently toss or leave arranged for a composed look. Garnish with extra chopped walnuts and a few small thyme leaves if using.

Serve immediately while the beets are still slightly warm for best flavor contrast between warm beets and cool arugula. Leftover dressing keeps refrigerated up to 5 days in an airtight container.