Roasted Red Beet Salad Recipe

Preheat Oven

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

Trim beet greens, leaving about 1/2 inch of stem to minimize bleeding. Scrub beets well to remove dirt; do not peel yet.

Toss the whole beets with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper so they are evenly coated.

Place beets on the prepared baking sheet, spaced slightly apart. Roast in the preheated oven for 45–60 minutes, turning once halfway through, until a paring knife or skewer slides easily into the center.

Remove beets from oven and let cool until they are comfortable to handle (10–15 minutes). Using a paper towel or your hands, rub the skins off; the skin should slip off easily. Slice roasted beets into 1/4-inch rounds or wedges and set aside to cool.

In a small bowl or jar, combine 3 tbs balsamic vinegar, 2 tsp honey, and 1 tsp Dijon mustard. Whisk until honey is dissolved and mustard is incorporated.

Slowly whisk in 6 tbs extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, close the jar and shake vigorously for 30 seconds.

Season the vinaigrette with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust sweetness or acidity — add up to 1 tsp more honey for sweetness or 1/2 tbs more balsamic for acidity if desired.

If you haven't already, toast the walnuts in a dry skillet over medium heat for 4–6 minutes, tossing frequently, until fragrant and lightly browned. Remove from heat and let cool slightly, then roughly chop if needed.

Core and thinly slice the apple (leave the skin on for color and texture) and toss the slices quickly in a small squeeze of lemon juice if you want to prevent browning (optional).

In a large mixing bowl, add 6 cups of washed, dried arugula. Add the sliced roasted beets, apple slices, and about half of the toasted walnuts.

Drizzle approximately 3–4 tbs of the honey balsamic vinaigrette over the salad (start with less; you can always add more). Gently toss to coat leaves and distribute beets and apples evenly. Taste and add more dressing if needed.

Transfer the dressed salad to a serving platter or individual plates. Sprinkle the remaining walnuts on top and crumble 3 oz of goat cheese over the salad.

Finish with a light grind of fresh black pepper and, if desired, a small extra drizzle of olive oil or a teaspoon of honey for added gloss. Serve immediately.