Roasted Beetroot Salad Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent bleeding; scrub beets under cold water to remove dirt but do not peel.

Season and roast

Toss red and gold beets with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper in a bowl. Wrap each beet individually in aluminum foil (or place in a covered baking dish). Roast on a rimmed baking sheet for 45–60 minutes, until a knife or skewer slides into the center easily. Larger beets will take longer; check at 40 minutes.

Cool and slice

Remove beets from oven, unwrap and let cool until comfortable to handle (about 10–15 minutes). Using paper towels, rub skins off (they should slip off); if preferred, peel with a small knife. Slice each beet into 1/4-inch thick rounds or wedges. Keep warm on a plate tented with foil.

In a small nonstick skillet over medium heat, melt 1/2 tbs unsalted butter. Add 1/2 cup walnut halves and 2 tsp granulated sugar, stirring constantly so sugar melts and coats nuts evenly, about 2–3 minutes. When sugar is glossy and just beginning to brown, remove from heat and immediately transfer walnuts to a sheet of parchment to cool and separate. While still warm, sprinkle with 1/8 tsp fine sea salt. Break any large clusters once cool.

Preheat a small nonstick skillet or grill pan over low-medium heat. Lightly brush both sides of 3 goat cheese slices with 1/2 tsp olive oil (this helps prevent sticking and softens the exterior). Heat slices 30–45 seconds per side until warm and slightly golden at the edges but still soft inside. Alternatively, briefly broil on a sheet for 1–2 minutes watching carefully. Remove and keep warm.

In a small bowl or jar, combine 1 tsp Dijon mustard, 1 tbs honey, and 1 tbs red wine vinegar. Whisk while slowly streaming in 3 tbs extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper to taste. Taste and adjust honey or vinegar balance if desired. Set aside.

In a large bowl, gently toss 1 cup arugula, 1 cup baby spinach, and 1/4 cup onion sprouts with about 2 tbs of the Honey Dijon dressing until leaves are lightly coated. (Reserve remaining dressing for plating.)

Arrange dressed three-leaf salad on a serving plate or platter. Fan the warm beet slices over the greens, distributing red and gold beets for color contrast.

Place three warm goat cheese slices on top of the beets/greens, spacing evenly. Scatter candied walnuts over the salad.

Drizzle any remaining dressing over the assembled salad (about 1–2 tbs) and finish with an extra pinch of cracked black pepper if desired. Serve immediately while beets and goat cheese are warm.