Description
This Roasted Beet and Arugula Salad is a bold and vibrant dish that blends sweet, earthy roasted beets with peppery arugula, creamy goat cheese, crunchy walnuts, and a tangy balsamic vinaigrette. It’s perfect as a quick lunch, elegant starter, or healthy snack. Whether you’re looking for easy dinner ideas or a colorful salad for your next gathering, this easy recipe delivers both flavor and flair.
Ingredients
3 medium beets
4 cups arugula
1/2 cup crumbled goat cheese
1/3 cup walnuts
1/4 small red onion thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Instructions
1. Preheat oven to 400°F. Wash and trim beets, wrap them in foil, and place on a baking sheet.
2. Roast beets for 45–60 minutes or until a knife easily pierces through. Let them cool, then peel and slice into wedges.
3. In a small bowl, whisk balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper to make the vinaigrette.
4. Toss arugula with a small amount of the vinaigrette and arrange on a platter.
5. Top with beet wedges, crumbled goat cheese, red onions, and walnuts.
6. Drizzle more vinaigrette over the top before serving.
Notes
Roast the beets whole and unpeeled for maximum flavor and moisture.
Always cool the beets before adding to the salad to avoid wilting the greens.
Taste the vinaigrette before using—adjust sweetness or acidity to match your beets.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: roasted beet salad, healthy salad, goat cheese salad, easy dinner, quick lunch, picnic salad, arugula salad