Roasted Beet and Arugula Salad Recipe
This Roasted Beet and Arugula Salad is a fresh, vibrant, and healthy dish with tender roasted beets, peppery arugula, tangy goat cheese, and a light vinaigrette. Perfect for lunch, dinner, or as a side salad for any occasion.
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