A Vibrant Salad That’s as Beautiful as It Is Delicious

Looking to impress without spending hours in the kitchen? This Roasted Beet and Arugula Salad Recipe is your new favorite side (or main!) that’s bursting with flavor, nutrition, and color.

With earthy roasted beets, peppery arugula, creamy goat cheese, and crunchy walnuts. All tossed in a zesty homemade vinaigrette. This salad hits all the right notes. It’s fresh, elegant, and surprisingly easy to pull together.

Whether you’re entertaining guests, meal prepping lunches, or simply craving something nourishing, this salad is the kind of dish that’ll leave everyone asking for the recipe.

Roasted Beet and Arugula Salad Recipe

Ingredients You’ll Need

Here’s everything you need to create this stunning salad.

Fresh arugula – the peppery bite balances the sweetness of the beets
Roasted beets – red, golden, or a mix
Goat cheese or feta – for creaminess and tang
Walnuts – toasted for a perfect crunch
Balsamic vinaigrette – homemade or store-bought
Optional: orange segments or avocado for extra flavor and texture

Tip: You can pre roast beets and store them for up to 3 days.

Fresh beets, arugula, goat cheese, walnuts, and vinaigrette — Simple, wholesome ingredients ready for a flavorful salad.

How to Roast Beets the Easy Way

Roasting brings out the natural sweetness of beets, making them the star of this salad.

Preheat oven to 400°F (200°C).
Scrub beets clean and trim stems.
Wrap whole beets in foil and place on a baking sheet.
Roast for 45–60 minutes, depending on size.
Let cool slightly, then peel the skins (they’ll rub right off).
Slice or dice and refrigerate if prepping ahead.

Time saving tip: Use pre-cooked or vacuum-packed beets if short on time.

How to Assemble the Salad

This salad is all about layering beautiful ingredients simply:

Place arugula in a large serving bowl.
Add roasted beets (cooled), crumbled goat cheese, and walnuts.
Drizzle with balsamic vinaigrette and gently toss.
Garnish with orange slices or avocado (optional).
Serve immediately.

Beet and arugula salad with goat cheese and toasted walnuts — A colorful, healthy salad that’s as tasty as it looks.

Tips, Variations & Pairings

Make it vegan: Skip the cheese or use a plant-based alternative
Protein boost: Add grilled chicken, lentils, or chickpeas
Change up the greens: Baby spinach or spring mix also work
Perfect pairings: Serve with crusty bread or creamy soups

Nutrition Facts (Per Serving)
Calories	180 kcal
Carbohydrates	20 g
Dietary Fiber	5 g
Sugars	12 g
Protein	4 g
Total Fat	10 g
Saturated Fat	2 g
Cholesterol	5 mg
Sodium	180 mg
Potassium	450 mg
Calcium	40 mg
Iron	1.5 mg

Recipe FAQ,s

Can I roast beets ahead of time?
Yes! Roasted beets can be stored in the fridge for up to 4 days in an airtight container.

Can I use store-bought beets?
Absolutely. Vacuum-packed cooked beets are a great shortcut.

What dressing goes best with beet salad?
Balsamic vinaigrette complements the earthy sweetness of the beets beautifully. A citrus vinaigrette also works well.

Is this salad good for meal prep?
You can prep components ahead of time, but it’s best to assemble just before serving to keep the arugula fresh.