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.
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.
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
| 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.
Roasted Beet and Arugula Salad Recipe
Ingredients
For the Salad:
- 5 oz arugula about 5 packed cups
- 3 medium beets trimmed and scrubbed
- ½ cup goat cheese crumbled
- ⅓ cup walnuts toasted
- ¼ small red onion thinly sliced
For the Balsamic Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
Roast the Beets
- Preheat oven to 400°F (200°C).
- Wrap each beet in aluminum foil and place on a baking sheet.
- Roast for 45–60 minutes, or until fork-tender.
- Let beets cool slightly, then peel off the skins using a paper towel or your hands (wear gloves to avoid staining).
- Slice or cube the roasted beets.
Make the Vinaigrette
- In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, and honey.
- Whisk or shake until well combined and emulsified.
- Season with salt and pepper to taste.
Toast the Walnuts
- In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring frequently until fragrant.
- Let them cool before adding to the salad.
Assemble the Salad
- Place arugula on a serving platter or in a large bowl.
- Scatter roasted beet slices evenly over the greens.
- Sprinkle with crumbled goat cheese, red onion slices, and toasted walnuts.
- Drizzle with the balsamic vinaigrette just before serving.
Video
Notes
- 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
