📝 About This Recipe
This vibrant salad is a masterclass in balancing earthy, sweet, and tangy profiles, making it a centerpiece of modern bistro-style root vegetable cooking. Oven-roasted beets develop a deep, caramelized sweetness that contrasts beautifully with the creamy, sharp bite of premium goat cheese and the crunch of maple-glazed walnuts. Finished with a bright citrus-balsamic vinaigrette, this dish is not just a salad, but a sophisticated celebration of seasonal textures and colors.
🥗 Ingredients
The Roasted Beets
- 3 pieces Medium Red Beets (scrubbed clean, stems removed)
- 3 pieces Medium Golden Beets (scrubbed clean, stems removed)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt
The Whipped Goat Cheese
- 6 ounces Soft Goat Cheese (Chèvre) (at room temperature)
- 2 tablespoons Greek Yogurt (plain, full fat)
- 1 teaspoon Fresh Thyme (leaves only, finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
Maple Candied Walnuts
- 1/2 cup Walnut Halves
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- 1 pinch Cayenne Pepper (optional, for a hint of heat)
Citrus Balsamic Vinaigrette
- 2 tablespoons Balsamic Vinegar (aged quality)
- 1 tablespoon Orange Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard (smooth texture)
- 1 teaspoon Honey
- 1/4 cup Extra Virgin Olive Oil (high quality)
Greens and Garnish
- 3 cups Baby Arugula (wild rocket variety is best)
- 1/4 cup Fresh Mint Leaves (torn gently)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the scrubbed red and golden beets on a large piece of heavy-duty aluminum foil. Drizzle with olive oil and sprinkle with salt.
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2
Fold the foil into a tight pouch and place it on a baking sheet. Roast for 45-60 minutes, or until a knife slides easily into the center of the largest beet.
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3
While beets roast, prepare the walnuts. In a small non-stick skillet over medium heat, combine walnuts, maple syrup, and a pinch of cayenne. Stir constantly for 3-5 minutes until the syrup caramelizes and coats the nuts. Transfer to parchment paper to cool and harden.
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4
Make the whipped goat cheese by combining the chèvre, Greek yogurt, minced thyme, and black pepper in a small bowl. Whisk vigorously or use a hand mixer until light and airy. Set aside.
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5
Prepare the vinaigrette: In a small jar or bowl, whisk together the balsamic vinegar, orange juice, Dijon mustard, and honey. Slowly drizzle in the 1/4 cup of olive oil while whisking constantly to emulsify.
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6
Once the beets are cooked, remove from the oven and let them sit in the foil pouch for 10 minutes. The steam will help loosen the skins.
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7
Using a paper towel or gloves (to prevent staining), rub the skins off the warm beets. Slice the peeled beets into 1/2-inch thick wedges or rounds.
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8
In a large mixing bowl, toss the baby arugula and torn mint with just enough vinaigrette to lightly coat the leaves.
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9
To plate, spread a generous spoonful of the whipped goat cheese onto the base of four salad plates or one large platter.
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10
Arrange the dressed arugula and mint over the cheese. Top with the sliced red and golden beets, alternating colors for visual appeal.
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11
Drizzle the remaining vinaigrette over the beets. Sprinkle the candied walnuts over the top.
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12
Finish with a final sprinkle of Maldon sea salt and a few extra cracks of black pepper. Serve immediately while the beets are slightly warm or at room temperature.
💡 Chef's Tips
Always roast your beets in foil to lock in moisture and concentrate their natural sugars; boiling them washes away the flavor. Wear disposable gloves when peeling red beets to avoid staining your hands pink for days. For the best texture, ensure your goat cheese is truly at room temperature before whipping, otherwise, it will remain lumpy. If you can't find golden beets, use striped Chioggia beets or simply all red, but the color contrast of the duo is stunning. Store any leftover vinaigrette in a sealed jar in the fridge for up to a week; it's excellent on almost any roasted vegetable.
🍽️ Serving Suggestions
Pair this salad with a chilled, crisp Sauvignon Blanc or a dry Rosé to cut through the richness of the goat cheese. Serve alongside a crusty sourdough baguette to swipe up every bit of the whipped chèvre. This dish makes an elegant starter for a roasted lamb or herb-crusted chicken dinner. For a vegan alternative, swap the goat cheese for a cashew-based cream and the honey for agave nectar. Add some sliced avocado or grilled shrimp to turn this from a starter into a hearty main course.