Save I started making this salad during a particularly gray February when I craved something that looked alive on the plate. The deep magenta of roasted beets against peppery green arugula felt like defiance against winter. A friend once called it "the salad that doesn't apologize," and I've never found a better description. It's bold, earthy, and just tangy enough to wake up your palate. Now it's my go-to whenever I need color and substance in equal measure.
I brought this to a potluck once, worried it was too simple next to lasagnas and casseroles. But people kept coming back, scraping the bowl, asking for the recipe. One guest told me she'd never liked beets until that moment. I realized then that sometimes the simplest combinations, done right, speak louder than complexity. It's become my quiet confidence dish, the one I make when I want to impress without fuss.
Ingredients
- Medium beets: Roasting them whole in foil locks in their sweetness and makes peeling effortless once they cool.
- Baby arugula: Its peppery bite balances the beets' sweetness better than milder greens, and it holds up without wilting immediately.
- Creamy goat cheese: Look for a soft, spreadable variety that crumbles easily and has that signature tang without being harsh.
- Walnuts: Toasting them transforms their flavor from flat to deeply nutty, so don't skip this step even if you're rushed.
- Extra-virgin olive oil: Use a fruity, quality oil since it's front and center in the dressing.
- Balsamic vinegar: A decent balsamic makes all the difference, it should taste sweet and complex, not just sour.
- Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that ties everything together.
- Honey: Just a teaspoon rounds out the vinegar's acidity and plays beautifully with the beets.
- Fresh chives or parsley: A small handful of herbs at the end adds a fresh, bright note that lifts the whole dish.
Instructions
- Roast the beets:
- Preheat your oven to 400°F (200°C) and wrap each scrubbed beet snugly in foil, then roast on a baking sheet for 40 to 50 minutes until a fork slides in easily. Let them cool just enough to handle, then slip off the skins and cut into wedges or cubes.
- Toast the walnuts:
- Heat a dry skillet over medium and add the walnuts, stirring often for 3 to 5 minutes until they smell nutty and turn a shade darker. Transfer them to a plate so they stop cooking.
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon, honey, salt, and pepper until it looks smooth and slightly thickened. Taste and adjust the balance if needed.
- Assemble the salad:
- Spread the arugula in a large bowl, then arrange the roasted beets, crumbled goat cheese, and toasted walnuts on top. Drizzle with the dressing and toss gently so everything gets lightly coated without bruising the greens.
- Garnish and serve:
- Scatter chopped chives or parsley over the top if you like, then serve right away while the beets are still a little warm. The contrast of warm beets and cool greens is part of the charm.
Save One spring evening, I made this for my mom who always claimed she hated beets because they tasted like dirt. She took a cautious bite, then another, then finished her entire plate without a word. Later she asked if I'd done something magic to them. I hadn't, I'd just roasted them properly and let their sweetness shine. That quiet conversion felt like a small victory, proof that good technique can change minds.
Choosing and Storing Beets
Look for beets that feel firm and heavy with smooth skin and fresh-looking greens if they're still attached. Avoid any that feel spongy or have soft spots. Store them unwashed in a loose plastic bag in the crisper drawer for up to two weeks. If you buy beets with greens, trim them off before storing since they pull moisture from the roots, but save the greens for sautéing.
Make Ahead and Leftovers
You can roast the beets up to three days ahead and keep them covered in the fridge, just bring them to room temperature before assembling. Toast the walnuts a day or two early and store them in an airtight container. The dressing holds for a week in a sealed jar, just shake it well before using. Once assembled, the salad wilts quickly, so dress it right before serving and keep components separate if making ahead.
Variations and Additions
Swap baby spinach or a spring mix for the arugula if you want something milder. Orange segments or thin apple slices add a fruity brightness that plays well with the earthy beets. For extra crunch, toss in toasted pecans or sunflower seeds instead of walnuts. A drizzle of honey-whipped goat cheese instead of crumbles makes it feel more restaurant fancy.
- Try crumbled feta or blue cheese if you want a sharper, saltier punch.
- Add cooked quinoa or farro to turn it into a more filling main dish.
- Finish with a few microgreens or edible flowers for a showstopper presentation.
Save This salad has a way of making ordinary dinners feel special without demanding much from you. Serve it as a first course, a side, or pile it high and call it lunch, it works every time.
Recipe FAQs
- → How long should beets roast at 400°F?
Roast beets wrapped in foil for 40–50 minutes until they're fork-tender. Cooking time varies based on beet size, so check for doneness by piercing with a fork.
- → Can I prepare this salad ahead of time?
Yes, you can roast the beets and toast the walnuts several hours ahead. Assemble the salad just before serving to keep the arugula crisp and prevent the dressing from wilting the greens.
- → What greens work as substitutes for arugula?
Baby spinach, mixed greens, or even kale work beautifully in this salad. Choose hearty greens if preparing ahead, as they hold up better to the vinaigrette.
- → How do I peel roasted beets without staining my hands?
Let beets cool slightly after roasting, then rub the skin away under cool running water with a paper towel. Wearing gloves helps prevent beet juice from staining your hands and nails.
- → Can I make the dressing in advance?
Absolutely. Prepare the balsamic vinaigrette up to two days ahead and store it in an airtight jar in the refrigerator. Whisk or shake before drizzling over the salad.
- → What wine pairs well with this dish?
Light Pinot Noir or Sauvignon Blanc complement the earthy beets and tangy goat cheese beautifully. The acidity in both wines cuts through the richness of the cheese and nuts.