Heirloom Beet Salad (v) (gf) Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet tops and scrub beets clean. Toss beets with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Wrap individually in foil (or place in an oven-safe dish and cover) and roast until tender when pierced with a fork, about 35–50 minutes depending on size. Remove from oven and let cool until you can handle them.

Peel and slice

Once cool enough to handle, rub the skins off with a paper towel or peel with a paring knife. Slice roasted beets into 1/4-inch wedges or 1/2-inch slices. Place slices in a shallow bowl or jar.

Quick-pickle the beets

In a small bowl, whisk together 3 tablespoons apple cider vinegar, 3 tablespoons water, 1 teaspoon sugar, 1/4 teaspoon salt, and the thyme (if using) until sugar and salt dissolve. Pour the brine over the warm beet slices so they absorb the flavor. Let sit at room temperature for 20–30 minutes (or refrigerate for up to 4 hours). Drain before assembling salad, reserving a teaspoon of the brine to add into the dressing if desired.

Whip goat cheese

Place 4 oz soft goat cheese, 2 tablespoons milk or cream, 1 teaspoon honey, 1/2 teaspoon lemon zest, 1/8 teaspoon salt, and a pinch of black pepper into a small bowl or a mini food processor. Whip until smooth and airy, scraping down sides as needed. Add more milk 1/2 teaspoon at a time if needed to reach a spreadable, whipped consistency. Taste and adjust seasoning. Transfer to a serving spoon or piping bag for neat plating.

Candy the walnuts

In a small skillet over medium-low heat, melt 1 teaspoon butter. Add 1/2 cup walnuts and 2 teaspoons sugar, stirring constantly so sugar melts and coats the nuts, about 2–3 minutes. Sprinkle a pinch of salt, continue stirring until glossy and fragrant. Transfer the walnuts to parchment to cool and separate; once cool, chop roughly if large.

Make the honey-mustard dressing

In a small bowl whisk together 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 1 teaspoon honey, 1 tablespoon white wine vinegar, and 1/4 teaspoon salt. While whisking, slowly stream in 2 tablespoons olive oil until emulsified. Add a grind of black pepper and, if desired, 1 teaspoon reserved beet brine to echo the pickled flavor. Taste and adjust sweetness or acidity.

Prepare endives and greens

Trim root ends of 3 Belgian endives and separate leaves. Quarter each head lengthwise if you prefer larger wedges. Place 1 cup baby arugula (if using) on a platter or individual plates as a base and arrange endive leaves or quarters around and on top.

Assemble the salad

Arrange a portion of pickled roasted beet slices over the endive and arugula. Dot or pipe small quenelles of whipped goat cheese around the salad (about 1 tablespoon per portion). Scatter the candied walnuts over the salad.

Finish and serve

Drizzle the honey-mustard dressing lightly over the salad and finish with a small drizzle of additional honey if desired. Garnish with microgreens or chopped parsley and a squeeze of fresh lemon juice if using. Serve immediately.