Save I used to avoid beets like they were some kind of kitchen punishment until a neighbor brought over a salad that stained my favorite white bowl pink and completely changed my mind. The earthy sweetness of those roasted beets paired with creamy goat cheese was a revelation I didn't see coming. Now I keep beets on hand more often than I ever thought possible. This salad has become my go-to when I want something that looks impressive but doesn't demand much from me. It's proof that sometimes the simplest combinations are the ones that stick.
The first time I made this for a small dinner party, I was running late and the beets were still roasting when guests arrived. The smell alone had everyone wandering into the kitchen asking what was happening. When I finally plated it, one friend who claimed to hate beets went back for seconds without saying a word. That quiet conversion felt better than any compliment. It's become the dish I make when I want people to rethink what they think they know about salads.
Ingredients
- Beets: Medium-sized beets roast evenly and peel easily once they're tender, and their natural sugars concentrate beautifully in the oven heat.
- Baby arugula: The peppery bite cuts through the sweetness of the beets and the richness of the cheese in a way that keeps every forkful interesting.
- Goat cheese: Look for creamy, tangy goat cheese that crumbles easily, it melts slightly when it hits the warm beets and creates little pockets of creaminess.
- Walnuts: Toasting them is non-negotiable, it brings out a deep nuttiness that raw walnuts just can't deliver.
- Olive oil: Use a good extra-virgin variety since it's the backbone of the dressing and you'll taste every note.
- Balsamic vinegar: The acidity balances the earthy beets and ties the whole salad together with a subtle tang.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a quiet sharpness that makes everything pop.
- Honey: A touch of sweetness rounds out the vinegar's edge and plays nicely with the beets.
- Salt and black pepper: Season to taste, but don't skip the pepper, it adds a little heat that wakes up the whole dish.
- Fresh chives or parsley: Optional, but a sprinkle of herbs at the end adds a fresh, bright note that makes it feel finished.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each scrubbed beet individually in foil, then roast them on a baking sheet for 40 to 50 minutes until a fork slides in easily. Let them cool just enough to handle, then peel away the skins and cut them into wedges or cubes.
- Toast the walnuts:
- Heat a dry skillet over medium and add the walnuts, stirring frequently for 3 to 5 minutes until they smell nutty and toasted. Set them aside to cool so they stay crisp.
- Make the dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it comes together smooth and creamy. Taste and adjust the seasoning if needed.
- Assemble the salad:
- Pile the arugula into a large bowl, then scatter the roasted beet pieces, crumbled goat cheese, and toasted walnuts over the top. Drizzle the dressing over everything and toss gently so the greens get coated without bruising.
- Garnish and serve:
- Finish with a sprinkle of fresh chives or parsley if you have them, then serve right away while the beets are still slightly warm. The contrast of warm beets and cool greens is part of the magic.
Save One evening I served this to a friend who was going through a rough patch and didn't have much of an appetite. She picked at it quietly at first, then finished the whole plate and asked if there was more. We didn't talk much that night, but she later told me that salad made her feel cared for in a way words couldn't. It reminded me that food doesn't always need to be about celebration, sometimes it's just about showing up with something nourishing and beautiful.
How to Pick and Store Beets
Choose beets that feel firm and heavy for their size, with smooth skin and no soft spots. If the greens are still attached, they should look fresh and perky, not wilted or slimy. Store unwashed beets in a plastic bag in the crisper drawer and they'll keep for a couple of weeks. I've learned that smaller beets roast faster and have a sweeter, more delicate flavor, while larger ones can be a bit earthier and take longer to cook through.
Make-Ahead and Storage Tips
You can roast the beets up to two days ahead and keep them covered in the fridge, which actually makes this salad a breeze to throw together at the last minute. The dressing also holds well for about a week in a sealed jar, just give it a good shake before using. I don't recommend assembling the whole salad in advance because the arugula will wilt and the walnuts will lose their crunch. If you have leftovers, store the components separately and rebuild individual portions as needed.
Serving Suggestions and Variations
This salad shines on its own as a light lunch, but it also pairs beautifully with grilled chicken, seared salmon, or a simple roasted pork tenderloin. I've added orange segments in the winter when citrus is at its peak, and the bright acidity plays perfectly with the beets. Sliced apples or pears work too, especially in the fall when you want a little extra crunch and sweetness. Some people swap the goat cheese for feta or blue cheese depending on what they have, and both work surprisingly well.
- Try adding a handful of dried cranberries or pomegranate seeds for bursts of tart sweetness.
- Swap arugula for baby spinach or mixed greens if you want something milder and less peppery.
- Drizzle a little extra balsamic reduction over the top for a restaurant-style finish that looks fancy with almost no effort.
Save This salad has taught me that some of the best meals come from letting a few good ingredients speak for themselves without fussing too much. I hope it becomes one of those reliable favorites in your kitchen, the kind you turn to when you want something that feels special without the stress.
Recipe Questions & Answers
- → How do I know when the beets are properly roasted?
Beets are done when they're fork-tender, typically after 40-50 minutes at 400°F. The skin should slip off easily once they've cooled slightly. You can also insert a sharp knife through the center with minimal resistance.
- → Can I prepare the components ahead of time?
Yes, roast the beets and toast the walnuts up to 2 days in advance and store them separately in the refrigerator. Prepare the dressing a few hours ahead and keep it covered. Assemble just before serving to maintain the arugula's crispness.
- → What's the best way to prevent the beets from staining everything?
Wear an apron and handle beets over the sink or on a cutting board lined with parchment paper. Wear food-safe gloves while peeling if you're concerned about stains. Roasting in foil keeps your oven clean.
- → Can I substitute the goat cheese?
Absolutely. Feta cheese offers a similar tangy bite, while ricotta provides creaminess. For non-dairy options, try cashew cream or silken tofu. Adjust quantities based on how assertive you want the cheese flavor.
- → How should I store leftovers?
Store roasted beets and walnuts separately from greens and dressing in airtight containers for up to 3 days. Keep dressing in a jar in the refrigerator. Assemble fresh components only when ready to eat to prevent sogginess.
- → What wine pairs well with this salad?
Light, crisp whites work beautifully—Sauvignon Blanc, Pinot Grigio, or Vermentino complement the earthy beets and tangy cheese. For reds, choose a light Pinot Noir with bright acidity rather than heavy, full-bodied options.