Beet & Goat Cheese Salad Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Rinse beets, trim stems and root tips but leave skin on. Toss beets with 1 tsp olive oil and 1/4 tsp salt, then wrap each beet individually in foil (or place together in a foil packet).

Roast

Place wrapped beets on a baking sheet and roast for 45–60 minutes, or until a knife slides easily into the center. Larger beets take longer. Check at 45 minutes.

Peel and slice

Allow beets to cool until they are easy to handle (about 10–15 minutes). Unwrap and rub skins off with a paper towel or use a paring knife to peel. Slice each beet into 1/4-inch rounds or fan into thin slices. Set aside to cool to room temperature.

Candy the walnuts

In a nonstick skillet over medium heat, melt 1 tsp butter. Add 2 tbsp granulated sugar and stir until sugar begins to melt. Add walnut halves and toss constantly to coat with melting sugar, about 2–3 minutes. When sugar has melted and walnuts are glossy, sprinkle with a pinch of salt and transfer quickly to parchment to cool and harden. Break any large clusters if desired. Cool completely before adding to salad (about 10 minutes).

Make dressing

In a small bowl or jar, combine 2 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk or shake to combine, then slowly stream in 4 tbsp extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning — add more vinegar for brightness or more honey for sweetness.

Toss greens and dressing

Place 5 cups baby arugula in a large bowl. Add 2–3 tablespoons of the dressing and gently toss to lightly coat the leaves. Start with less dressing; you can add more to taste.

Plate beets and cheese

Arrange the dressed arugula on a serving platter or individual plates. Neatly arrange the sliced roasted beets over the arugula. Crumble or place slices of 4 oz goat cheese over the top in small dollops to distribute flavor evenly.

Add walnuts and garnish

Scatter 3 oz candied walnuts over the salad. Sprinkle 1 tbsp finely snipped chives or parsley for a fresh herbal note.

Final seasoning

If desired, finish with a light drizzle of any remaining dressing, a small pinch of flaky sea salt, and an extra grind of black pepper. Serve immediately so arugula remains crisp and walnuts stay crunchy.