Roasted Beet Walnut Salad (Printable View)

Sweet roasted beets paired with candied walnuts, creamy goat cheese, and fresh arugula in a tangy vinaigrette.

# Needed Ingredients:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz arugula

→ Nuts

03 - 1 cup walnut halves
04 - 3 tablespoons granulated sugar
05 - Pinch of sea salt

→ Cheese

06 - 4 oz fresh goat cheese, crumbled

→ Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and roast on a baking sheet for 35 to 40 minutes until tender. Allow to cool slightly, then peel and slice into wedges.
02 - While beets roast, line a baking sheet with parchment paper. Toast walnuts in a skillet over medium heat for about 2 minutes until fragrant. Add sugar and sea salt, stirring constantly until sugar melts and coats the walnuts, approximately 3 to 4 minutes. Transfer nuts immediately to the lined baking sheet, separate with a fork, and cool.
03 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk thoroughly until emulsified.
04 - Arrange arugula evenly on a serving platter. Top with roasted beet wedges, candied walnuts, and crumbled goat cheese.
05 - Drizzle the prepared vinaigrette over the salad just before serving to maintain freshness and texture.

# Expert Hints:

01 -
  • The candied walnuts are addictive enough to eat by the handful, and they transform the entire dish with their salty-sweet crunch.
  • Roasted beets become almost creamy on your tongue, and they pair so naturally with tangy goat cheese that you'll wonder why you don't eat this every week.
  • It looks like you spent hours in the kitchen but comes together in just over an hour, making you feel like a genius when guests ask for the recipe.
02 -
  • The walnuts are where most people fail—stay in the kitchen and watch them like they owe you money, because the difference between caramelized and burnt happens in about 30 seconds.
  • Don't add the vinaigrette early; arugula is delicate and wilts instantly when dressed, so wait until the last possible moment to drizzle it.
03 -
  • Make the vinaigrette earlier in the day and let it sit in the fridge; the flavors meld and become rounder and more sophisticated.
  • Roast your beets a day ahead if you're planning a dinner—they'll be cold and easier to handle, plus one less thing to worry about when guests arrive.
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