Roasted Beet 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 well but do not peel. Wrap each beet tightly in aluminum foil with 1 tsp olive oil and a pinch of salt OR toss in a bowl with 1 tbsp olive oil, salt, and pepper and spread on a parchment-lined baking sheet. Roast until tender when pierced with a knife, about 40–50 minutes depending on size. Remove from oven and let cool until easy to handle.

When cool enough, slip off skins using your fingers or a small paring knife (skins should peel off easily). Quarter the beets (or slice into 1/2-inch wedges) and set aside to cool to room temperature.

Make praline

Line a small baking sheet or plate with parchment. In a small nonstick skillet over medium heat, combine sugar and water and stir briefly just to moisten the sugar. Allow sugar to dissolve and bubble without stirring; swirl the pan gently until it reaches a light amber color (2–4 minutes). Immediately add walnuts and a pinch of salt, stir quickly to coat in the caramel, then transfer the mixture to the parchment and spread into a single layer. Let cool completely, then chop roughly into small clusters about 3 tablespoons total.

Emulsify dressing

In a small bowl or jar combine balsamic vinegar, honey, Dijon mustard, minced shallot, salt, and pepper. Whisk while slowly streaming in the extra-virgin olive oil until fully combined and slightly thickened. Taste and adjust seasoning — add a touch more honey if you prefer sweeter, or a bit more vinegar for brightness. Let the shallot mellow in the dressing for 5–10 minutes.

Place the arugula in a large bowl and toss gently with about half of the honey-balsamic dressing to lightly coat the leaves (you may not need all the dressing).

Arrange the dressed arugula on a serving platter or divide among 4 plates. Fan the sliced apple over the greens, then tuck roasted beet quarters or wedges around and over the arugula.

Spoon or dollop the whipped goat cheese in 4 equal portions onto the salad (about 1.5 oz each). If your goat cheese is not whipped, loosen it with 1–2 teaspoons of cream or yogurt and beat until spreadable.

Scatter the chopped walnut praline over the salad for crunch. Drizzle remaining dressing lightly over the beets and goat cheese. If desired, finish with a tiny drizzle (1 tsp) of balsamic glaze and a pinch of flaky sea salt over the cheese and beets.

Serve immediately so the arugula stays crisp and the praline remains crunchy.