1. Roast the Beets

Start by preheating your oven to 400°F (200°C). Give the beets a good rinse, scrubbing away any dirt. Leave the skins on for roasting, as they help retain moisture and flavor. Trim the beet tops, leaving about 1 inch of the stems intact.

Wrap each beet individually in aluminum foil, making sure they’re fully enclosed. Place the foil-wrapped beets on a baking sheet and roast for 40-45 minutes, or until they’re tender when pierced with a fork or knife. The exact roasting time will depend on the size of your beets, so check them after 40 minutes and adjust as needed.

Once the beets are fully roasted, remove them from the oven and allow them to cool for about 10 minutes. When they’re cool enough to handle, use a paper towel or your hands to rub off the skins, which should come off easily. Slice the beets into thin rounds or wedges, depending on your preference.

2. Prepare the Dressing

While the beets are roasting, you can prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup (if using). Season with salt and pepper to taste. The mustard adds a slight tang, while the vinegar gives the dressing a bold flavor. If you prefer a sweeter dressing, adjust the honey or maple syrup to your liking.

Once the dressing is well mixed, set it aside to allow the flavors to combine.

3. Toast the Nuts

In a small skillet, toast the walnuts over medium heat for 3-4 minutes, stirring frequently to avoid burning. Toasting the nuts brings out their rich, nutty flavor and adds a lovely crunch to the salad. Once toasted, remove them from the heat and set them aside to cool.

4. Assemble the Salad

In a large salad bowl, combine the fresh arugula, sliced roasted beets, red onion, crumbled goat cheese, and toasted walnuts. Gently toss the ingredients together to evenly distribute them. The sweetness of the beets, the peppery arugula, and the creaminess of the goat cheese will create a balanced flavor profile in each bite.

5. Dress the Salad

Drizzle the prepared dressing over the salad and toss gently to coat the ingredients. Be careful not to overdress the salad—start with a little dressing and add more if desired. The balsamic dressing should complement the sweetness of the beets without overpowering the other flavors.

6. Serve

Once the salad is dressed, transfer it to serving plates and garnish with any extra crumbled goat cheese, toasted nuts, or a final drizzle of dressing. Serve immediately while the beets are still slightly warm, or enjoy it at room temperature for a refreshing bite.