Roasted Beet & Walnut Salad Recipe
By Sarah Mitchell • June 14, 2026
Earthy roasted beets on a bed of arugula with toasted walnuts, goat cheese, and honey-balsamic dressing.
About This Recipe
"Roasted Beet & Walnut Salad" is a Lunch recipe that brings beets, roasted and quartered, arugula, walnuts, toasted, goat cheese and balsamic vinegar together into a flavorful, well-balanced dish. Rated Easy and ready in about 50 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The International inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 4 beets, roasted and quartered
- 100 g arugula
- 50 g walnuts, toasted
- 80 g goat cheese
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- 1
Roast beets at 200°C for 40 min until tender. Cool and quarter.
- 2
Arrange arugula on plates, top with beets.
- 3
Add walnuts and crumbled goat cheese. Drizzle with honey-balsamic dressing.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Beets, roasted and quartered is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Roasted Beet & Walnut Salad" is a versatile Lunch dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic International sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Roasted Beet & Walnut Salad stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Roasted Beet & Walnut Salad?
This recipe takes about 10 minutes of prep and 40 minutes of cooking, for a total of roughly 50 minutes. It serves 4 and is rated Easy.
How do I store leftover Roasted Beet & Walnut Salad?
Store leftover Roasted Beet & Walnut Salad in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Roasted Beet & Walnut Salad ahead of time?
Yes, you can prepare Roasted Beet & Walnut Salad in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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