📝 About This Recipe
This vibrant salad celebrates the deep, caramelized sweetness that only slow-roasting can coax out of earthy garden beets. Paired with the creamy tang of chèvre and the peppery crunch of toasted walnuts, it offers a sophisticated balance of textures and flavors. A homemade honey-balsamic reduction ties the dish together, making it a show-stopping starter or a light, elegant lunch that honors the beauty of seasonal produce.
🥗 Ingredients
The Roasted Beets
- 3 large Red Beets (scrubbed clean, stems removed)
- 3 large Golden Beets (scrubbed clean, stems removed)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dressing
- 1/3 cup Balsamic Vinegar (good quality)
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- 1 tablespoon Honey (or maple syrup)
- 1 small Shallot (finely minced)
Salad Assembly & Garnish
- 5 cups Baby Arugula (washed and dried)
- 4 ounces Goat Cheese (plain or herbed, crumbled)
- 1/2 cup Walnut Halves (toasted)
- 2 tablespoons Fresh Mint Leaves (torn or chiffonade)
- 1 teaspoon Orange Zest (for a bright finish)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Prepare two large pieces of aluminum foil.
-
2
Place the red beets on one piece of foil and golden beets on the other. Drizzle each set with 1 tablespoon of olive oil and a pinch of salt.
-
3
Fold the foil tightly around the beets to create sealed packets. Place the packets on a baking sheet to catch any escaping juices.
-
4
Roast for 50–60 minutes. They are done when a paring knife slides into the center of the largest beet with no resistance.
-
5
While beets roast, toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant and golden. Set aside to cool.
-
6
Prepare the vinaigrette: In a small jar or bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, and minced shallot until emulsified.
-
7
Once the beets are done, remove from the oven and carefully open the foil packets to let the steam escape. Let them cool for 10 minutes.
-
8
While still warm, use a paper towel to rub the skins off the beets. They should slip right off. (Wear gloves to avoid staining your hands red!)
-
9
Cut the peeled beets into 1-inch wedges or rounds, keeping the red and golden beets separate until the last moment to prevent the red juice from bleeding.
-
10
In a large mixing bowl, toss the arugula with 2 tablespoons of the dressing until lightly coated.
-
11
Spread the dressed arugula onto a large platter or individual plates.
-
12
Arrange the beet wedges over the greens, alternating colors for a beautiful visual contrast.
-
13
Top with crumbled goat cheese, toasted walnuts, and fresh mint. Drizzle the remaining dressing over the beets and cheese.
-
14
Finish with a sprinkle of orange zest and a final crack of black pepper before serving.
💡 Chef's Tips
To prevent the red beets from staining the golden ones, toss them with a little dressing in separate bowls before plating. For extra creaminess, whip the goat cheese with a splash of heavy cream and a pinch of lemon zest before dolloping onto the salad. If you are short on time, you can roast the beets up to two days in advance and store them in the fridge. Substitute walnuts with candied pecans or toasted pistachios for a different crunch profile. Always dress the arugula right before serving to prevent the delicate leaves from wilting.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sauvignon Blanc or a dry Rosé. Serve alongside a grilled baguette rubbed with a clove of garlic. This makes an excellent accompaniment to roasted chicken or pan-seared salmon. For a vegetarian feast, serve with a side of warm quinoa or farro pilaf. Add a few slices of fresh prosciutto on the side for a salty, savory contrast.