Beet Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens close to root (reserve greens for another use) and scrub beets thoroughly to remove dirt. Pat dry.

Wrap and roast

Wrap each beet individually in aluminum foil (or place all in a lidded ovenproof dish). Toss with 1 tbs olive oil and a pinch of salt before sealing. Roast on a baking sheet for 45–60 minutes, until a skewer or paring knife slides into the center easily (time varies by beet size).

Cool, peel, and slice

Remove beets from oven and let cool 15 minutes until they can be handled. Unwrap and rub skins off with a paper towel or use a small paring knife to peel. Slice into 1/4-inch rounds or wedges. While warm, toss sliced beets with remaining 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp pepper to season.

Assemble salad base

Place 4 cups of arugula or mixed greens in a large bowl or on serving plates. Arrange warm beet slices over the greens. Scatter orange segments, crumbled goat cheese, and toasted walnuts on top.

In a small bowl or jar combine 2 tbs red wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, and 1 tbs fresh lemon juice. Whisk together while slowly streaming in 3 tbs extra-virgin olive oil until the dressing emulsifies. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired.

If you prefer a smoother beet-forward vinaigrette, reserve a small slice (about 1 tbs worth) of roasted beet and purée it with the vinegar mixture in a blender or with an immersion blender before adding the oil; this will add color and a hint of beet flavor.

Drizzle vinaigrette over the assembled salad just before serving and gently toss to coat, or serve on the side.

Sprinkle chopped chives or parsley and microgreens over the dressed salad. Add a final crack of black pepper and a light pinch of salt if needed.

Serve immediately while beets are slightly warm for best flavor contrast with the cool greens and creamy cheese.