Roasted Beet and Arugula Salad is a fresh, earthy, and vibrant salad that’s as beautiful as it is delicious. The sweetness of roasted beets pairs perfectly with the peppery bite of arugula, creamy cheese, and a tangy vinaigrette. I love serving it as a light lunch, a holiday side, or a colorful starter for dinner.
Why You’ll Love This Recipe
I love this salad because it balances flavors and textures so well—sweet, salty, sharp, and creamy all in one bowl. Roasting the beets brings out their natural sweetness, and the arugula adds a bold, fresh flavor. With just a few simple ingredients, it feels elegant but is easy enough to make any day of the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Beets (red or golden)
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Arugula
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Olive oil
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Balsamic vinegar or red wine vinegar
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Dijon mustard (optional)
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Honey or maple syrup (optional for sweetness)
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Salt and black pepper
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Crumbled goat cheese or feta
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Chopped walnuts or pecans (toasted)
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Optional: orange segments, sliced red onion, or fresh herbs like mint or parsley
Directions
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I start by roasting the beets: I scrub them clean, wrap them in foil, and roast at 400°F for 45–60 minutes until tender. Once cooled, I peel and slice or cube them.
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In a small bowl or jar, I whisk together olive oil, vinegar, Dijon (if using), and a touch of honey or maple syrup. I season with salt and pepper to taste.
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I place the arugula in a large bowl or on a serving platter, then layer the roasted beets on top.
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I sprinkle with crumbled cheese and toasted nuts, then drizzle with the vinaigrette.
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I serve immediately or chill briefly before serving.
Servings and timing
This recipe makes about 4 servings and takes 15 minutes of prep, plus 45–60 minutes to roast the beets. If I roast the beets ahead of time, the salad comes together in under 10 minutes.
Variations
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I sometimes add orange segments or a splash of orange juice to the dressing for a citrusy twist.
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For a heartier version, I add cooked farro, quinoa, or lentils.
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I’ve swapped arugula with baby spinach or mixed greens when I want a milder flavor.
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I use pickled beets for a quick version when I don’t have time to roast.
Storage/Reheating
I store the salad components separately in the fridge for up to 3 days. Once dressed, the arugula wilts quickly, so I toss it together just before serving. Roasted beets keep well in an airtight container for up to 5 days.
FAQs
Do I have to peel the beets before roasting?
No, I roast them with the skin on and peel them easily once they’ve cooled. The skins rub right off.
Can I use pre-cooked or packaged beets?
Yes, I use store-bought cooked beets when I’m short on time. Just slice and add them directly to the salad.
What cheese works best?
Goat cheese is my favorite for its tangy flavor, but feta or even blue cheese works well too.
Can I make the vinaigrette ahead of time?
Definitely. I keep it in a jar in the fridge for up to a week and give it a good shake before using.
Is this salad vegan?
It can be! I just skip the cheese or use a plant-based alternative, and use maple syrup in the dressing instead of honey.
Conclusion
Roasted Beet and Arugula Salad is a flavorful, colorful, and nourishing dish that’s both elegant and easy. I love how the sweetness of the beets contrasts with the peppery arugula and tangy dressing, making it a go-to recipe for any season. Whether as a starter or a light meal, it always brings freshness and balance to the table.
