📖 Instructions

1. First, let's tackle the beets. Wash and scrub them thoroughly. I usually give them a good scrub under running water; no need to peel them at this stage. If they're particularly dirty, you can use a vegetable brush.
2. Next, we’ll roast them. Preheat your oven to 400°F (200°C). Wrap each beet individually in foil—this helps them steam and keeps them moist. Place them on a baking sheet and roast for about 45-60 minutes, or until you can easily pierce them with a fork. Roasting time varies depending on the size of your beets; smaller ones cook faster.
3. Once the beets are cooked, let them cool slightly. Then, you can peel them. I find this easiest when they're still a little warm, but not hot enough to burn your fingers.
4. Now, for the fun part – chopping! Chop the cooled beets into bite-sized pieces. How big you chop them is completely up to you, but I prefer roughly 1-inch pieces. Try to get them relatively uniform for a nicer presentation.
5. While your beets are roasting (or cooling), let's prep the oranges. Peel them, and then segment the oranges carefully. You can use a sharp knife or a citrus juicer to get those juicy segments out neatly. I find a little bit of orange juice adds a nice little extra zing, so don't worry about a few drops getting in there.
6. Next, we toast the walnuts. This is optional, but toasting brings out a deeper, nuttier flavor. Spread your walnuts on a baking sheet and toast them in the oven at 350°F (175°C) for about 5-7 minutes, or until fragrant and lightly browned. Watch carefully, as they can burn easily.
7. Once the walnuts are toasted (and cool!), roughly chop them. Again, size is up to you! If you're not too keen on chopping, you can use pre-chopped walnuts – nobody's judging.
8. Time to assemble your masterpiece! Gently combine the chopped beets, orange segments, and chopped walnuts in a large bowl. I like to use a large bowl so I don't accidentally crush anything.
9. Finally, crumble the goat cheese over the salad. If you're using it. A little drizzle of olive oil and a sprinkle of salt and pepper finish it all off nicely. Taste and adjust the seasoning to your preference.
10. Serve and enjoy immediately! This salad tastes best fresh, but it can be stored for a short time if you're short on time. I've found it really delicious the next day too!