Red Beets Salad Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem, scrub beets to remove dirt. Wrap each beet individually in aluminum foil with a drizzle (about 1 tsp total) of olive oil and a pinch of salt. Place on a rimmed baking sheet and roast until fork-tender, about 45–60 minutes depending on size. Remove from oven and let cool to room temperature.

Peel and slice beets

When cool enough to handle, unwrap beets and rub skins off with paper towels or peel with a small knife. Slice beets into 1/4-inch rounds or wedges. Transfer to a bowl and set aside.

Segment oranges

Cut off the top and bottom of the oranges. Using a sharp knife, slice away the peel and pith following the curve of the fruit. Hold an orange over a bowl and cut between membranes to release the orange segments (supremes). Repeat with the second orange. Reserve any juice caught in the bowl for the dressing if desired.

Slice onion

Peel the red onion and slice very thinly into half-moons. If you prefer milder onion flavor, place the slices in a small bowl of cold water for 10 minutes, then drain and pat dry.

Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 4–5 minutes. Watch closely to avoid burning. Transfer to a plate to cool, then roughly chop. Crumble or slice the goat cheese into small disks or spoonable crumbles, depending on style.

In a small bowl or jar, combine the sherry vinegar, Dijon mustard, honey, and reserved orange juice (if any). Whisk or shake to emulsify. Slowly stream in the olive oil while whisking until dressing is combined. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as needed (add more honey for sweetness or more vinegar for brightness).

Place the arugula or mixed greens in a large serving bowl or arrange on plates. Lightly dress the greens with about half the dressing and toss gently to coat.

Arrange the roasted beet slices and orange segments over the dressed greens. Scatter the thin red onion slices evenly across the salad.

Crumble or dot the goat cheese over the salad and sprinkle the toasted chopped walnuts on top. Drizzle additional dressing as needed (reserve some to serve on the side).

Finish with a light sprinkle of chopped fresh herbs and a final grind of black pepper. Serve immediately at room temperature.