Valentine Beet Goat Cheese Salad

The first time I made this salad for Valentine's Day, I was rushing between roasting beets and setting the table when my kitchen filled with this incredible earthy sweetness. I'd never thought of beets as romantic before, but something about those deep crimson and golden rings against peppery arugula felt like edible love poetry.

Last year I served this at a dinner party and watched my beet-hating friend take a tentative bite, then immediately ask for the recipe. Something about that honey balsamic dressing wrapping around warm beets and cool creamy cheese converts even the most skeptical eaters.

Ingredients

• 3 medium red beets: Roasting them concentrates their natural sugars into something almost candy-like
• 3 medium golden beets: They add beautiful color variation and a slightly milder sweetness
• 100 g baby arugula: That peppery bite cuts through the rich cheese and sweet beets perfectly
• 120 g goat cheese: Room temperature cheese crumbles better and tastes creamier
• 50 g walnuts: Toast them in a dry pan until fragrant, about 3 minutes, for maximum crunch
• 1 small shallot: Thinly sliced shallots give you all the flavor without raw onion harshness
• 3 tbsp extra virgin olive oil: Use your best oil here since it really shines
• 1.5 tbsp balsamic vinegar: Aged balsamic adds deeper complexity
• 1 tsp honey: Just enough to balance the acidity and bring out the beets sweetness
• 1 tsp Dijon mustard: This emulsifies the dressing and adds a subtle sharpness

Instructions

Roast the beets until tender:

Wrap each beet individually in foil like a little present and roast at 200°C until a fork slides in easily

Cool and slice the beets:

Let them cool until you can handle them comfortably, then rub off the skins and slice into rounds

Whisk together the dressing:

Combine the oil, vinegar, honey, mustard, salt, and pepper until the mixture thickens slightly

Build your salad:

Layer the greens first, then arrange those beautiful beet rings like jewels on the plate

Finish and serve:

Scatter the cheese, walnuts, and shallots over everything, then drizzle with dressing at the very last moment

Save

I once made this for a anniversary dinner and we ended up eating standing up in the kitchen, too impatient to sit down. Between bites of that perfectly balanced sweet and tangy combination, we decided some meals taste better with a little spontaneity.

Make It Your Own

Sometimes I swap in pecans for the walnuts when I want something slightly sweeter and butterier. Other times I'll add segmented orange or grapefruit for a bright citrus note that plays beautifully with the earthy beets.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the goat cheese perfectly, while a sparkling rosé feels absolutely festive. If you prefer red, try a light Pinot Noir that won't overpower the delicate flavors.

Make Ahead Magic

You can roast the beets up to three days ahead and store them in the refrigerator. The dressing keeps for a week in a sealed jar, giving you a head start on what looks like an impressive last-minute meal.

• Wrap roasted beets separately so red beets don't stain the golden ones
• Bring everything to room temperature before serving for the best flavor
• Add toasted nuts at the last minute to keep them perfectly crunchy

Save

There's something deeply satisfying about a salad that feels this special yet comes together so simply. Here's to many more beautiful, delicious moments around your table.

Recipe FAQ

→ How do I roast beets evenly?

Wrap each beet in foil and place on a baking sheet. Roast at 200°C (400°F) for 35-40 minutes until tender when pierced with a fork.

→ Can I use different nuts instead of walnuts?

Yes, toasted pecans make a great alternative, or omit nuts for a nut-free option without losing crunch.

→ How can I make the salad more colorful?

Add a handful of pomegranate seeds for an extra burst of color and sweetness.

→ What greens work best for this salad?

Baby arugula or mixed greens complement the rich flavors and add a peppery freshness.

→ How should the dressing be stored?

Keep the olive oil, balsamic vinegar, honey, and mustard dressing chilled in a sealed container and whisk before serving.