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Roasted Beet and Arugula Salad Recipe

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Roasted Beet and Arugula Salad is a vibrant, fresh salad that combines sweet roasted beets, peppery arugula, creamy cheese, and toasted nuts with a tangy vinaigrette. It’s elegant enough for entertaining but simple enough for a healthy everyday meal.

Ingredients

  • 3 medium beets (red or golden), scrubbed
  • 5 oz (about 5 cups) arugula
  • 2 tablespoons olive oil (plus more for roasting)
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and black pepper, to taste
  • 1/3 cup crumbled goat cheese or feta
  • 1/4 cup chopped walnuts or pecans, toasted
  • Optional: orange segments, thinly sliced red onion, fresh mint or parsley

Instructions

  1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes, until fork-tender. Let cool, then peel and slice or cube.
  2. In a small bowl or jar, whisk together olive oil, vinegar, Dijon (if using), honey/maple syrup, salt, and pepper.
  3. Place arugula in a large bowl or on a serving platter. Top with roasted beets.
  4. Sprinkle with crumbled cheese and toasted nuts.
  5. Drizzle with vinaigrette just before serving. Add optional orange segments, onion, or herbs if using.

Notes

  • Roast beets ahead of time and store in the fridge for up to 5 days.
  • Use pre-cooked or packaged beets for a faster version.
  • Make the vinaigrette in advance and refrigerate for up to 1 week.
  • For a vegan salad, omit cheese or use a plant-based alternative.
  • Try adding cooked grains like quinoa or farro for a more filling meal.

Nutrition

Find it online: https://recipesbyliza.com/roasted-beet-and-arugula-salad-recipe/