Valentine Beet Goat Cheese Salad

There was something almost meditative about arranging those roasted beet rounds in alternating rings of ruby and gold, watching the steam curl off them as they cooled. My kitchen smelled like earth and sweetness, that particular aroma that only comes from vegetables that have spent time slowly surrendering in the oven.

I made this for Valentine dinner two years ago, trying to impress someone who claimed they did not like beets at all. Watching them go back for third servings, completely converted, might have been one of my proudest kitchen moments.

Ingredients

• 3 medium red beets: Roasting these concentrates their natural sweetness and transforms that raw earthy flavor into something almost candy like
• 3 medium golden beets: Their milder, slightly sweeter flavor balances the red beets and makes the salad visually stunning
• 100 g baby arugula: The peppery bite cuts through the creamy cheese and sweet beets, keeping each bite lively
• 120 g goat cheese: Room temperature cheese crumbles better and melts slightly against warm beets in the most wonderful way
• 50 g walnuts: Toasting them in a dry pan for just 3 minutes brings out their natural oils and makes their crunch irresistible
• 1 small shallot: Their mild onion flavor adds depth without overpowering the delicate vegetables
• 3 tbsp extra virgin olive oil: Use the good stuff here since the dressing is simple and quality really shines through
• 1.5 tbsp balsamic vinegar: Ages beautifully with honey to create that sweet tart balance that makes the salad sing
• 1 tsp honey: The secret ingredient that bridges the gap between acidic vinegar and earthy beets
• 1 tsp Dijon mustard: Emulsifies the dressing and adds just enough sharpness to keep things interesting

Instructions

Roast the beets until tender:

Wrap each beet individually in foil, creating little packets that trap the steam and encourage even cooking. Roast at 200°C for 35 to 40 minutes until a fork slides in with zero resistance.

Prep beets for presentation:

Let them cool just enough to handle, then rub off the skins with paper towels while they are still warm. Slice into rounds or use heart cutters if you are feeling particularly romantic.

Whisk the dressing together:

Combine olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl, whisking until the mixture thickens slightly and emulsifies. Season generously with salt and pepper.

Compose your salad:

Spread arugula across your serving platter as a bed, then arrange those beautiful beet rounds in overlapping circles. Scatter goat cheese, walnuts, and shallots over everything like edible confetti.

Dress and serve immediately:

Drizzle the dressing over the salad right before serving, letting it pool slightly in the valleys between ingredients. Toss gently at the table so everyone gets those perfect forkfuls with everything on them.

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This has become my go to for romantic occasions, but honestly, it is just as perfect for a solo Tuesday night treat.

Making It Your Own

Once I added pomegranate seeds on a whim and their jewel like bursts of tartness became a permanent addition. The way they catch the light makes the whole dish feel more special.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the rich cheese while echoing the herbs in the arugula. Sparkling rosé works beautifully too, its bubbles complementing the contrasting textures.

Timing Is Everything

Roast the beets up to two days ahead and keep them wrapped in the refrigerator. They actually develop deeper flavor after resting overnight.

• Toast walnuts while beets roast to save active cooking time
• Whisk dressing in the same jar you will store it in for less cleanup
• Let goat cheese sit on counter for 20 minutes before serving

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Simple enough for weeknight dinner, special enough for the most romantic occasions of the year.

Common Questions

→ How do I roast beets properly?

Wrap each beet in foil and bake at 200°C (400°F) for 35-40 minutes until tender. Let cool before peeling and slicing.

→ Can I use other nuts instead of walnuts?

Yes, pecans work well as a substitute or you can omit nuts for a nut-free version.

→ What greens are best for this salad?

Baby arugula or mixed greens are recommended to complement the earthy beets and creamy cheese.

→ How is the dressing made?

Whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper for a balanced, tangy dressing.

→ Any tips for a romantic presentation?

Slice beets into heart shapes using a cutter and add pomegranate seeds for color and elegance.