Roasted Beet Salad with Flash-Pickled Radishes and Chard

A sophisticated salad featuring tender roasted beets paired with flash-pickled radishes and chard stems, topped with toasted walnuts and creamy goat cheese. The combination of earthy, tangy, and creamy elements creates a perfectly balanced dish.

4 servings

1 hr 30 min

Published October 4, 2025

Ingredients

•3 medium red or golden beets
•5 tablespoons olive oil
•1 to taste Kosher salt and black pepper
•⅓ cup walnuts
•2 teaspoons fresh lemon juice
•¾ teaspoon Dijon mustard
•1 cup white wine or Champagne vinegar
•½ cup Swiss chard stems
•2 whole radishes
•2 ounces fresh goat cheese
•crumbled

Cooking Instructions

1.
Preheat oven to 400°F. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55-70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.
70 min
2.
While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat. Sprinkle with 1/2 tsp. salt.
5 min
3.
Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined. Whisk in 2 Tbsp. oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 tsp. pepper and 1/4 tsp. salt.
5 min
4.
Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.
5 min
5.
Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.
5 min
6.
Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.

Ingredients

•3 medium red or golden beets

•5 tablespoons olive oil

•1 to taste Kosher salt and black pepper

•⅓ cup walnuts

•2 teaspoons fresh lemon juice

•¾ teaspoon Dijon mustard

•1 cup white wine or Champagne vinegar

•½ cup Swiss chard stems

•2 whole radishes

•2 ounces fresh goat cheese

•crumbled

Cooking Instructions

Preheat oven to 400°F. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55-70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.

70 min

While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat. Sprinkle with 1/2 tsp. salt.

5 min

Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined. Whisk in 2 Tbsp. oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 tsp. pepper and 1/4 tsp. salt.

5 min

Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.

5 min

Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.

5 min

Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.