Crispy Beet Salad Recipe

Roast whole beets

Preheat the oven to 400°F (205°C). Trim beet tops and roots, leaving skin intact. Wrap 4 medium beets individually in aluminum foil with a drizzle (about 1 tsp each) of olive oil and a pinch of salt. Place on a rimmed baking sheet and roast 45–60 minutes, or until a paring knife slides easily into the center. Let cool until safe to handle.

Peel and slice roasted beets

When cool, remove foil and slip skins off by rubbing with a paper towel or using a small knife. Cut 3 of the roasted beets into 1/2-inch wedges for the salad. Reserve the 1 remaining roasted beet if you prefer extra slices or to use for garnish.

Assemble greens

In a large bowl, combine 4 cups baby arugula and 2 cups mixed baby greens. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper and toss gently to mix.

Finish salad

Top the dressed greens (see Dressing section) with roasted beet wedges, 3 oz crumbled goat cheese, and 1 cup toasted walnuts. Sprinkle 2 tbsp sliced chives and 1 tsp lemon zest over the top. Taste and adjust seasoning with additional salt and pepper if needed.

Slice beets thinly

Using a mandoline set to a thin setting (or a sharp knife), slice 2 raw beets as thinly and evenly as possible (about 1–2 mm). Keep slices uniform for even crisping. Pat slices dry between paper towels to remove excess moisture.

Season and bake

Toss the beet slices with 2 tbsp olive oil, 1/2 tsp smoked paprika and 1/2 tsp fine sea salt until evenly coated. Arrange in a single layer on a parchment-lined baking sheet, making sure slices don't overlap.

Bake until crisp

Bake in the preheated 400°F (205°C) oven for 12–18 minutes, flipping once at about 8–10 minutes, until edges curl and slices are crisp but not burnt. Cooking time varies with thickness—watch closely. Remove from oven and let cool on a rack; they will crisp more as they cool.

Store briefly

If not using immediately, store beet chips in a single layer on paper towels at room temperature for up to 4 hours to maintain crispness.

Whisk together dressing ingredients: in a small bowl or jar combine 1.5 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Slowly stream in 3 tbsp extra-virgin olive oil while whisking (or shake vigorously in a jar) until emulsified. Taste and adjust acidity or sweetness as needed.

Dress the greens: pour about 2–3 tbsp dressing over the greens and toss gently until lightly coated. Reserve any extra dressing to serve on the side.