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
- 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
Instructions
How to Roast Beets the Easy Way
- 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.
How to Assemble the Salad
- 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.
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