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Beet Salad Recipe

Make this Beet Salad Recipe with roasted beets, tangy vinaigrette, toasted walnuts, and crumbled goat cheese.

Ingredients

• 2 pounds (900 g) medium red or golden beets, scrubbed, greens trimmed to 1 inch
• 1 tablespoon extra-virgin olive oil, plus a little more for greasing the baking dish
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 tablespoons extra-virgin olive oil (for the vinaigrette)
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon honey or pure maple syrup
• 1 small garlic clove, finely minced or grated
• 4 cups (about 120 g) baby arugula or mixed tender salad greens, washed and well dried
• 1/3 cup (35 g) walnut halves or pieces, lightly toasted and roughly chopped
• 3 ounces (85 g) goat cheese, well chilled and crumbled
• 2 tablespoons finely chopped fresh flat-leaf parsley or fresh chives
• 1/4 small red onion, very thinly sliced (optional)
• 1 small orange, peeled and segmented, membranes removed (optional garnish)

Instructions

Step 1: Season and seal the beets

Preheat the oven and prepare a small rectangular baking dish by lightly greasing it with a brush of olive oil; place the scrubbed, trimmed whole beets in the dish, drizzle with one tablespoon extra-virgin olive oil, and scatter 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss in the dish so each beet is evenly coated, then cover tightly with foil to trap steam and set aside to roast. This step is about building the simple roast seasoning and sealing in steam for a tender interior — the dish should read glossy with oil and speckled with salt and pepper.

Step 2: Toast the walnuts and whisk the vinaigrette

While the beets are in the oven, toast the walnut halves until lightly browned and fragrant, then transfer them to a small plate to cool so they remain crisp. In the meantime, whisk together 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon, 1 teaspoon honey (or maple), the minced garlic, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper until the vinaigrette is emulsified and slightly glossy — the bowl should show a cohesive, slightly thickened dressing clinging to the whisk. The vinaigrette and the cooled walnuts are your crunchy and acidic partners for the beets; keep them visible together so you can assemble at the end.

Step 3: Uncover, cool briefly, and peel the roasted beets

Remove the covered dish once the beets are very tender and let them cool just enough to handle. Carefully uncover to reveal steamed, softened whole beets that give off warm, earthy steam; using a paper towel or clean kitchen towel, rub the skins away — they should slip off easily leaving a satiny, damp flesh beneath. Trim stem and root ends so the beets are tidy and ready for cutting. This moment is tactile and transformational: from rough, dirt-scrubbed exteriors to smooth, richly colored flesh.

Step 4: Cut and gently marinate the warm beets

Cut the peeled beets into bite-size wedges or 1/2-inch cubes and place them into a medium bowl while still warm; drizzle with 2–3 tablespoons of the vinaigrette and toss gently so every piece is glossy but not saturated. Let the beets sit for about 10 minutes so the dressing penetrates and the edges pick up a subtle sheen — the cubes or wedges should look plump, lightly glazed, and fragrant, with faint streaks of vinaigrette pooling in the bowl. This is the flavor soak that makes the beets sing.

Step 5: Dress the greens and assemble the salad

Toss the arugula (or mixed tender greens) lightly with about half of the remaining vinaigrette until leaves are glossy but still crisp; add the thinly sliced red onion if using, then arrange the dressed greens in the rectangular serving dish (the same geometry as the roasting dish). Spoon the warm, marinated beets evenly over the greens, scatter the toasted walnuts and big, flaky crumbles of chilled goat cheese, and sprinkle the chopped parsley or chives. Add orange segments if you like for a burst of bright color. Finish with a final drizzle of the remaining vinaigrette so the whole plate reads luminous and texturally varied.

Notes

• Roast beets covered to keep them tender and moist.
• Toast walnuts briefly to enhance flavor but cool them to keep crunch.
• Peel beets while warm; skins slip off easily.
• Store dressing separately to keep greens and nuts crisp.
• Use golden beets if you want less staining and a milder flavor.