Heirloom Beet & Goat Cheese Recipe

Roast beets

Preheat oven to 400°F (200°C). Trim beet greens, scrub beets well. Wrap each beet tightly in foil with a drizzle of olive oil (about 1 tsp total) and roast on a baking sheet until fork-tender, 45–60 minutes depending on size. Remove from oven, unwrap, and let cool until easy to handle. Peel by rubbing with a paper towel or slip off skins under running water. Slice into 1/4-inch rounds or wedges and set aside to cool completely.

Toast walnuts

While beets roast or after, place walnuts in a dry skillet over medium heat and toast, shaking the pan frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a cutting board and roughly chop once cool.

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp sherry vinegar, 1 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning—add more honey for sweetness or more vinegar/lemon for acidity.

Place 6 cups baby arugula in a large salad bowl. Add cooled sliced roasted beets, 1 cup halved strawberries, sliced peach, and thinly sliced small red onion.

Drizzle about two-thirds of the dressing over the salad (reserve remaining dressing for guests to add). Gently toss just to coat the greens and fruit, taking care not to bruise strawberries or peaches.

Spoon 1 cup cottage cheese into small dollops across the salad, then sprinkle 4 oz crumbled goat cheese over the top for creamy tanginess. Scatter toasted chopped walnuts and 2 tbsp sliced fresh mint leaves evenly over the salad.

Arrange remaining dressing on the table. Finish with a light grind of black pepper and a small pinch of flaky sea salt to taste. Serve immediately so arugula stays crisp and fruit stays vibrant.