About this recipe

A vibrant, satisfying salad built on tender roasted beets, creamy crumbled goat cheese, candied walnuts, and peppery arugula, all tied together with a bright balsamic vinaigrette. It works beautifully as a starter or a light lunch, and the components can be prepped ahead so assembly takes minutes.

Instructions

1. 1

   Preheat your oven to ![400°F]. Drizzle the scrubbed beets with 1 tablespoon of olive oil and wrap each one individually in aluminum foil. Place them on a baking sheet and roast for 40–50 minutes, until a knife slides in easily. Unwrap and let cool for 10 minutes, then rub off the skins with a paper towel. Cut into ½-inch wedges or cubes.

2. 2

   In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and minced garlic. Slowly drizzle in the 3 tablespoons of extra-virgin olive oil while whisking constantly until the dressing is emulsified. Season with salt and black pepper to taste.

3. 3

   While the beets roast, spread the walnuts in a single layer on a dry corner of the baking sheet (or a separate small baking pan) and toast in the oven for 5–7 minutes, until fragrant and lightly golden. Watch closely — they go from toasted to burnt quickly. Let cool.

4. 4

   Add the arugula to a large salad mixing bowl and drizzle with about two-thirds of the vinaigrette. Toss gently to coat. Arrange the roasted beet pieces over the greens, then scatter the crumbled goat cheese, toasted walnuts, and sliced red onion on top. Drizzle the remaining dressing over everything and serve immediately.