📝 About This Recipe
This vibrant salad celebrates the earthy sweetness of oven-roasted beets, elevated by the crunch of buttery toasted walnuts and the tang of creamy goat cheese. A sophisticated blend of textures and colors, it draws inspiration from classic French bistro fare while remaining a versatile staple for any modern table. The secret lies in roasting the beets whole to lock in their natural juices, creating a dish that is as nourishing as it is visually stunning.
🥗 Ingredients
The Beets
- 3 large Red Beets (scrubbed and stems removed)
- 3 large Golden Beets (scrubbed and stems removed)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt
Walnuts and Greens
- 1 cup Walnut Halves (raw, high quality)
- 4 cups Baby Arugula (wild or baby varieties work best)
- 1/4 cup Fresh Mint Leaves (torn into small pieces)
- 2 tablespoons Fresh Chives (finely minced)
Honey-Chèvre Vinaigrette
- 4 ounces Soft Goat Cheese (Chèvre) (divided; half for dressing, half for garnish)
- 3 tablespoons White Balsamic Vinegar (or champagne vinegar)
- 1 tablespoon Honey (wildflower or clover)
- 1 teaspoon Dijon Mustard (smooth style)
- 1/3 cup Extra Virgin Olive Oil (cold-pressed)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a large piece of heavy-duty aluminum foil.
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2
Place the scrubbed red and golden beets on the foil. Drizzle with 2 tablespoons of olive oil and sprinkle with kosher salt. Fold the foil to create a sealed pouch.
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3
Place the pouch on a baking sheet and roast for 50-60 minutes. The beets are done when a paring knife slides into the center with no resistance.
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4
While the beets roast, spread the walnut halves on a separate small baking tray. Toast in the oven for 7-9 minutes until fragrant and slightly darkened. Watch closely to avoid burning!
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5
Remove the walnuts from the oven and let them cool. Once cool, roughly chop them into bite-sized chunks.
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6
Make the dressing: In a small bowl or jar, whisk together 2 ounces of goat cheese, white balsamic vinegar, honey, and Dijon mustard until relatively smooth (some small cheese clumps are fine).
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7
Slowly stream in the 1/3 cup of olive oil while whisking constantly to emulsify. Season with cracked black pepper and set aside.
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8
Once the beets are finished roasting, open the foil carefully to let the steam escape. Let them cool for 10-15 minutes until they can be handled.
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9
Using a paper towel, rub the skins off the warm beets. They should slip off easily. Slice the peeled beets into 1/2-inch wedges or rounds.
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10
In a large mixing bowl, toss the arugula and mint with 2 tablespoons of the prepared dressing just to lightly coat the leaves.
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11
To assemble, layer the dressed greens on a large platter. Arrange the red and golden beets over the greens in an alternating pattern.
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12
Drizzle the remaining dressing generously over the beets. Top with the toasted walnuts, the remaining 2 ounces of crumbled goat cheese, and the minced chives.
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13
Serve immediately while the beets are slightly warm or at room temperature for the best flavor profile.
💡 Chef's Tips
Always roast red and golden beets in the same pouch only if you don't mind the gold ones staining slightly red; otherwise, use two separate pouches. Rubbing the skins off with paper towels is much cleaner and more efficient than using a vegetable peeler. For maximum crunch, wait to add the toasted walnuts until the very second you are ready to serve. If your goat cheese is too firm for the dressing, let it sit at room temperature for 30 minutes before whisking. Use a high-quality finishing salt like Maldon as a final touch to make the earthy flavors of the beets pop.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to cut through the creaminess of the goat cheese. Serve alongside roasted chicken or a grilled ribeye steak for a complete, elegant meal. This salad makes an excellent lunch when topped with a handful of grilled shrimp or sliced duck breast. Accompany with a basket of warm, crusty sourdough bread to soak up the extra honey-chèvre dressing.