This salad pairs roasted beets with crumbled sheepโs cheese, peppery arugula, toasted walnuts, and a balsamic-honey-mustard dressing. It takes about an hour start to finish, most of that hands-off oven time. The components store well separately, which makes it genuinely useful on a busy week.
The short version of why this works
Two things make or break this salad. First, roasting the beets whole rather than chopped โ it keeps moisture inside, so the flesh stays dense and sweet instead of drying out into something leathery. Once they cool and you peel them, you get clean wedges that hold their shape against the other ingredients. Second, the dressing is emulsified, not just shaken. Whisking the olive oil slowly into the vinegar, honey, and mustard gives you something thick enough to coat arugula leaves rather than pool at the bottom of the bowl. Arugula is light and slippery; a thin dressing slides right off it. Get those two steps right and everything else follows.
Substitutions that actually work
- Mongolian sheepโs cheese: Genuinely hard to find outside specialty importers. Feta is the closest widely available match โ firm, crumbly, and salty with a similar tang. A dry ricotta salata also works if you want something milder.
- Arugula: Baby spinach is a quieter substitute. Watercress keeps the peppery bite if thatโs what youโre after.
- Walnuts: Pecans toast up in the same time and behave identically in the salad. Pumpkin seeds work if you need a nut-free version.
- Balsamic vinegar: Red wine vinegar plus a small extra drizzle of honey gets you close. The dressing will be sharper, so taste and adjust before dressing the greens.
Common problems and fixes
- Beets bleed into the cheese and turn everything pink: Let the roasted beet wedges cool completely before assembling. Warm beets release more juice. Patting them lightly with a paper towel before plating also helps.
- Arugula wilts before you serve it: Dress it at the table โ a pre-dressed salad goes limp fast. Keep the greens dry and undressed until the last moment.
- Dressing separates and turns oily: The mustard is the emulsifier here; donโt skip it or reduce it. If it splits after sitting in the fridge, a 10-second whisk brings it back together.
- Beets are still firm after 40 minutes: Size varies a lot. If a fork meets resistance, give them another 10โ15 minutes still wrapped in foil. Large beets can take up to 55 minutes.
- Walnuts taste bitter: They were either old or over-toasted. Use fresh walnuts and pull them off the heat as soon as they smell nutty โ usually 5โ7 minutes at 350ยฐF on a dry pan.
Keeping it fresh
Store each component separately and this salad holds well for four days in the fridge. Roasted beet wedges keep in an airtight container for up to five days. The dressing keeps in a jar for a week โ give it a shake before using. Arugula stays crisp if you line its container with a paper towel to absorb moisture. The cheese and walnuts can share a container. When youโre ready to eat, pull everything out, toss the arugula with dressing, then layer the beets, cheese, and walnuts on top. That sequence keeps the greens from getting crushed and the walnuts from going soft.
Mongolian Sheepโs Cheese and Beet Salad
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Mixing bowls
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 Salad tongs
Ingredients
Salad Base
- 4 medium beets Red or golden beets, scrubbed and trimmed
- 2 tbsp olive oil Extra virgin
- 3.5 ounces Mongolian sheepโs cheese Crumbled
- 1 cup arugula Fresh
- ยผ cup walnuts Toasted and roughly chopped
Dressing
- 3 tbsp balsamic vinegar Aged for better depth of flavor
- 1 tbsp honey Preferably raw honey
- 1 tsp Dijon mustard For a subtle tang
- ยผ cup olive oil Extra virgin
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat your oven to 200ยฐC (400ยฐF). Line a baking sheet with parchment paper.
- Place the whole beets on the baking sheet, drizzle with 1 tablespoon of olive oil, and wrap them loosely in foil. Roast for 40 minutes, or until tender when pierced with a fork.
- Once roasted, let the beets cool slightly before peeling off the skins with your hands or a paper towel. Slice them into thin wedges.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify.
- In a large mixing bowl, toss the arugula with half of the dressing. Arrange the beet slices on top.
- Sprinkle crumbled Mongolian sheepโs cheese and toasted walnuts over the salad.
- Drizzle the remaining dressing over the top and serve immediately.
Notes
- For an extra layer of flavor, try adding thinly sliced red onions or fresh mint leaves.
- If Mongolian sheep's cheese is unavailable, substitute with feta or a sharp, crumbly cheese.
Nutrition
FAQ
Can I use pre-cooked or canned beets instead of roasting fresh ones?
You can, but the texture will be softer and the flavor noticeably milder. If you use them, drain and pat them very dry, then slice into wedges โ excess liquid will water down the dressing and make the salad soggy faster.
How do I keep my hands from staining red when peeling the beets?
Use a paper towel or wear disposable gloves โ the skins slip off easily once the beets are roasted, so you donโt need to grip hard. If you do stain your hands, rubbing them with a little lemon juice and salt before washing usually clears it.
Is this salad filling enough as a main, or is it a side?
At 396 calories per serving with 8 grams of protein, it works as a light main for one or a generous side for two. If you want more staying power, add a soft-boiled egg or a handful of cooked lentils without changing the character of the dish.
Can I make the dressing less sweet?
Yes โ cut the honey to half a teaspoon and taste before adding more. The mustard and balsamic carry enough complexity on their own; the honey is mainly there to balance the vinegarโs sharpness, not to make the dressing noticeably sweet.
Whatโs the best way to toast walnuts if I donโt want to turn on the oven?
A dry skillet over medium heat works well and takes about five minutes. Stir them constantly โ they go from golden to burnt quickly โ and pull them off the heat as soon as they smell toasted. Spread them on a plate to cool so residual pan heat doesnโt keep cooking them.