Beet & Goat Cheese Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.

Season and roast

Toss whole trimmed beets with 1 tablespoon olive oil and 1/2 teaspoon salt. Wrap each beet loosely in foil (or place in a covered baking dish) and roast on the baking sheet for 45–60 minutes, depending on size, until a paring knife slides easily into the center.

Cool and peel

Let roasted beets cool until they can be handled, about 15 minutes. Rub off skins with paper towels (skins should slip off). Slice peeled beets into wedges about 1/2-inch thick and set aside to cool to room temperature.

Caramelize nuts

In a medium nonstick skillet over medium heat, melt 1 teaspoon unsalted butter. Add 1 cup walnut halves and 2 tablespoons granulated sugar. Stir constantly for 3–5 minutes until sugar melts and coats the walnuts and they are fragrant and lightly browned.

Finish and cool

Immediately transfer candied walnuts to a sheet of parchment or a lightly oiled plate and spread into a single layer. Sprinkle with 1/4 teaspoon fine sea salt. Let cool completely; break into smaller pieces if needed.

Combine ingredients

In a jar or small bowl, combine 3 tablespoons balsamic vinegar, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Emulsify

Whisk while slowly streaming in 6 tablespoons extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt, pepper or a touch more honey if the vinaigrette is too tart. Refrigerate up to 5 days; shake or whisk before using.

Prepare citrus segments

If using oranges or clementines, peel and segment (supreme) them, removing pith and membrane. Reserve any juices and add a teaspoon to the vinaigrette if desired for extra citrus flavor.

Toss greens

Place 6 cups baby arugula in a large bowl. Add enough citrus-balsamic vinaigrette to lightly coat the leaves — start with 2–3 tablespoons and gently toss. You want the arugula lightly dressed, not soggy.

Arrange beets and citrus

Transfer the dressed arugula to a serving platter or divide among 4 plates. Arrange the roasted beet wedges and orange segments evenly over the greens.

Add walnuts and goat cheese

Scatter 3 ounces candied walnuts over the salads, then crumble 4 ounces goat cheese evenly on top.

Finish and serve

Finish with 1 teaspoon lemon zest, a pinch of flaky sea salt and 1 teaspoon freshly ground black pepper. Serve immediately.