Roasted Beet Walnut Arugula (Print View)

Sweet roasted beets combined with fresh arugula, toasted walnuts, and a tangy vinaigrette.

# What You'll Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 5 oz fresh arugula
03 - 1 small red onion, thinly sliced

→ Nuts & Cheese

04 - 1/2 cup walnut halves
05 - 2 oz goat cheese, crumbled (optional)

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - Preheat the oven to 400°F.
02 - Individually wrap the beets in foil and arrange them on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a fork. Remove, unwrap, and cool.
03 - Peel the cooled beets and slice into wedges or cubes.
04 - Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant. Allow to cool.
05 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to emulsify.
06 - Toss the arugula with half of the dressing in a large bowl. Arrange dressed arugula on serving plates.
07 - Top arugula with roasted beets, red onion slices, toasted walnuts, and crumbled goat cheese if desired. Drizzle with remaining dressing.
08 - Serve immediately for optimal freshness.

# Expert Suggestions:

01 -
  • The earthiness of roasted beets plays beautifully against the sharpness of arugula and the nuttiness of toasted walnuts—each bite has texture and surprise.
  • It comes together in under an hour and tastes like you spent far more time in the kitchen than you actually did.
  • Works as a starter, a side dish, or even a light main course, and it's naturally vegetarian and gluten-free without any fuss.
02 -
  • Don't skip toasting the walnuts—it's the difference between a nice salad and one that tastes like you actually care, and it takes literally four minutes.
  • Slice your beets into wedges rather than cubes if you want them to feel more elegant and substantial on the plate.
  • The dressing is strong by design, so you might not need all of it; start with half and taste as you go.
03 -
  • Wear an apron or old clothes when handling beets—they stain everything, and I learned this the very hard way with a favorite cream-colored sweater.
  • If you find balsamic too sweet, use red wine vinegar instead and add just a touch more mustard for balance.

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