Beet & Goat Cheese Salad Recipe

Roast or use pre-roasted beets

If you have raw beets: Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent bleeding, scrub well. Wrap each beet individually in aluminum foil with a drizzle of olive oil (optional). Place on a rimmed baking sheet and roast 45–60 minutes until tender when pierced with a knife. Let cool until manageable, then rub off skins with a paper towel and slice into 1/4-inch wedges. If using store-bought roasted beets, simply peel if needed and slice into wedges.

Place sliced beets in a bowl and season lightly with a pinch of the listed sea salt and a grind of pepper; set aside to cool to room temperature while you prepare the dressing and other components.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, lemon juice, minced garlic, a pinch of salt and pepper. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper, or honey as needed. Set aside.

Heat a small dry skillet over medium heat. Add walnut halves and toast, stirring or shaking the pan, until aromatic and lightly browned at the edges, about 3–4 minutes. Remove from pan to a plate to stop cooking and roughly chop when cool enough to handle.

Place the arugula in a large salad bowl. Add the sliced roasted beets and thinly sliced red onion.

Drizzle about two-thirds of the dressing over the salad (you can add more to taste). Toss gently but thoroughly so arugula is coated and beets are evenly distributed. Be careful not to bruise the arugula.

Crumble the goat cheese over the salad in small dollops so each bite has some cheese. Scatter the toasted chopped walnuts on top.

Season with the remaining sea salt and freshly ground black pepper (use the amounts listed under salad ingredients, distributing to taste). If the salad seems dry, add remaining dressing or a little more olive oil.

Serve immediately at room temperature or within 30 minutes for best texture.