Why You’ll Love This Roasted Beet and Arugula Salad
- A Feast for the Eyes and Palate. The deep ruby red of the beets against the bright green arugula and the white crumbles of cheese is just gorgeous. It’s a salad that looks as incredible as it tastes, making you feel like a culinary artist with minimal effort.
- The Perfect Textural Balance. You get the tender, almost melt-in-your-mouth quality of the roasted beets, the slight crispness of the fresh greens, the satisfying crunch from the walnuts, and the creamy richness of the goat cheese. It’s a party in your mouth, honestly.
- It’s Surprisingly Hearty. This isn’t a sad, leafy side salad. The beets are substantial and filling, and the addition of nuts and cheese adds protein and healthy fats, making it a legitimate light meal that will keep you satisfied for hours.
- Endlessly Customizable. Love pecans more than walnuts? Prefer feta to goat cheese? Want to add some sliced apples in the fall? This recipe is a fantastic template. You can easily swap ingredients based on what you have or what’s in season.
Ingredients & Tools
- 3-4 medium beets (about 1 lb total), scrubbed clean
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 5 oz (about 5 generous handfuls) fresh baby arugula
- 4 oz goat cheese, crumbled
- ½ cup walnuts, roughly chopped and toasted
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small shallot, minced (about 1 tbsp)
Tools: Rimmed baking sheet, aluminum foil, a small bowl for whisking the dressing, a large salad bowl.
A little note on the ingredients: using good-quality olive oil and balsamic vinegar really makes a difference here, as the dressing is so simple. And don’t skip toasting the walnuts—it unlocks a nutty, rich flavor that raw walnuts just don’t have.
Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 45-60 minutes | Total Time: about 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Beets. Look for beets that are firm and smooth, with vibrant greens attached if possible (you can sauté those greens for another meal!). Similar-sized beets will roast evenly. Golden beets are a beautiful, less-staining alternative if you can find them.
- To Peel or Not to Peel Before Roasting? Honestly, don’t peel them! Wrapping them in foil and roasting them whole with the skin on is the secret. The skins slip off incredibly easily once they’re cooked and cooled, saving you time and a messy red cutting board.
- Handling the Red. Beets stain—it’s just a fact. Wearing disposable gloves while handling the roasted beets is a game-changer if you want to avoid pink fingers for a day. Also, using a dark-colored or glass bowl for tossing is a good idea.
- Arugula Matters. Seek out fresh, young baby arugula. It has a more delicate, peppery flavor compared to mature arugula, which can be quite sharp and bitter. Give it a good rinse and spin it very dry so the dressing clings perfectly.
How to Make Roasted Beet and Arugula Salad
Step 1: Roast the Beets. Preheat your oven to 400°F (200°C). Take each scrubbed beet and drizzle it lightly with about a tablespoon of olive oil total, then sprinkle with salt and pepper. Wrap each beet individually in a piece of aluminum foil, creating a little sealed packet. Place the packets directly on the oven rack or on a rimmed baking sheet. Roast for 45 to 60 minutes. You’ll know they’re done when you can easily pierce the largest beet with a sharp knife or a fork—it should slide in with no resistance.
Step 2: Cool and Peel. Carefully remove the beet packets from the oven (they’ll be full of hot steam!) and let them cool until they’re safe to handle, about 15-20 minutes. Once cool, unwrap the foil. The trick is to use a paper towel to rub the skin off each beet; it should slide off effortlessly. If it doesn’t, the beets might need a few more minutes in the oven. Discard the skins.
Step 3: Toast the Walnuts. While the beets are cooling, spread the chopped walnuts in a single layer on a dry skillet. Toast them over medium-low heat for 3-5 minutes, shaking the pan frequently, until they become fragrant and take on a slightly darker color. Watch them closely—they can burn in a flash! Pour them out of the hot pan immediately to stop the cooking process.
Step 4: Make the Vinaigrette. In your small bowl, combine the 3 tablespoons of olive oil, balsamic vinegar, Dijon mustard, honey, and minced shallot. Add a pinch of salt and pepper. Whisk everything together vigorously until the dressing is smooth and emulsified—you’ll notice it thicken slightly and become glossy. Taste it and adjust the seasoning if needed. Maybe a touch more honey? Go for it.
Step 5: Slice and Assemble. Slice the peeled, cooled beets into wedges or half-moons, about ½-inch thick. Now, in your large salad bowl, add the dry arugula. Scatter most of the beet wedges, goat cheese crumbles, and toasted walnuts over the top. Drizzle with about two-thirds of the dressing and toss gently but thoroughly to coat everything. The goal is to get a little bit of dressing on every leaf without bruising the arugula.
Step 6: The Final Flourish. Transfer the tossed salad to a serving platter or individual plates. Artfully arrange the remaining beet slices, cheese, and walnuts on top for a beautiful presentation. Give it one last light drizzle with the remaining dressing. This final touch right before serving ensures every component shines.
Serving Suggestions
Complementary Dishes
- Pan-Seared Salmon — The rich, oily flavor of the salmon is a fantastic counterpart to the earthy sweetness of the beets and the sharpness of the dressing. It turns the salad into a complete, restaurant-quality meal.
- Creamy Lentil Soup — For a cozy, vegetarian feast, a bowl of hearty lentil soup served alongside this salad is pure comfort. The textures and flavors complement each other perfectly.
- Garlic Herb Roasted Chicken — A simple roasted chicken with lemon and herbs is a classic pairing. The juicy, savory chicken balances the salad’s vibrant acidity beautifully.
Drinks
- A Crisp Rosé — The dry, berry notes in a good rosé won’t fight with the beets and will complement the goat cheese wonderfully. It just feels right.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus cut through the richness of the cheese and nuts, cleansing the palate between bites.
- Pinot Noir — A light-bodied red like Pinot Noir has enough acidity to stand up to the salad without overpowering it, especially if you’re serving it with chicken or salmon.
Something Sweet
- Dark Chocolate Almond Bark — A few pieces of slightly bitter dark chocolate with almonds after this salad is a sublime finish. It’s not too heavy, and the flavor profile continues the nutty theme.
- Lemon Sorbet — The ultimate palate cleanser. A scoop of bright, tart lemon sorbet is refreshing and light, providing a perfect, zesty end to the meal.
- Honey and Walnut Baklava — If you want to go all-in on the walnut theme, a small piece of baklava offers a sweet, sticky, and crunchy finale that echoes the flavors in the salad.
Top Mistakes to Avoid
- Mistake: Using wet arugula. If your greens aren’t thoroughly dried, the dressing will slide right off and pool at the bottom of the bowl, leaving you with bland leaves and a soggy mess. A salad spinner is your best friend here.
- Mistake: Adding the dressing too early. Arugula is delicate and wilts quickly. Always dress the salad immediately before serving. If you let it sit, you’ll lose that lovely fresh texture and end up with a limp salad.
- Mistake: Skipping the toasting step for the nuts. I’ve been lazy and skipped this before, and the difference is night and day. Toasting the walnuts deepens their flavor immensely, adding a crucial nutty richness that raw walnuts lack.
- Mistake: Overcrowding the beets when roasting. Wrapping them individually ensures they steam and roast evenly. If you cram them all into one foil packet, they’ll steam more than roast and you won’t get that lovely caramelized flavor.
Expert Tips
- Tip: Roast the beets ahead of time. You can roast, peel, and slice the beets up to 3 days in advance. Store them in an airtight container in the fridge. This makes assembling the salad for a weeknight dinner or a party incredibly fast.
- Tip: Massage your dressing. For a more integrated flavor, you can toss the sliced, cooled beets with a tablespoon or two of the vinaigrette and let them marinate for 10-15 minutes before assembling the salad. It gives them an extra flavor boost.
- Tip: Get creative with your cheese. While goat cheese is classic, try swapping in thin shavings of Pecorino Romano for a saltier, sharper kick, or a creamy blue cheese for a more robust flavor profile.
- Tip: Add an herbaceous note. A tablespoon of fresh chopped tarragon or dill tossed with the arugula adds a wonderful, fragrant layer that pairs exceptionally well with the beets.
FAQs
Can I use pre-cooked beets from the store?
You absolutely can! It’s a great time-saver. Look for plain, vacuum-sealed cooked beets in the produce section (not the pickled ones!). The flavor and texture won’t be quite as deep and caramelized as home-roasted, but it’s a fantastic shortcut. Just be sure to pat them dry before slicing and using.
How do I store leftovers?
This salad is best eaten immediately. However, if you have leftovers, store the undressed components separately. Keep the dressed arugula in one container (it will be wilted but still edible), and the beets, cheese, and nuts in another. The beets will stain everything pink, so separation is key. It’ll keep for a day, but the texture won’t be the same.
My dressing is too sharp/vinegary. How can I fix it?
No problem! The beauty of a homemade vinaigrette is that you can adjust it. Simply whisk in a bit more honey or maple syrup to balance the acidity. A tiny pinch of salt can also help mellow out the sharpness. Taste as you go until it’s perfectly balanced for your palate.
Can I make this salad vegan?
Easily! Just omit the goat cheese or use a vegan alternative (a almond-based feta-style cheese works well). Also, make sure to use maple syrup instead of honey in the dressing. You could add some creamy avocado slices for that rich, fatty element the cheese usually provides.
What other nuts can I use?
Walnuts are classic, but feel free to experiment! Toasted pecans would be lovely and buttery, hazelnuts would add a fantastic depth, and even pumpkin seeds (pepitas) would give a great crunch and make the salad nut-free. Just make sure to toast whatever you choose.
Roasted Beet And Arugula Salad
WOW! This Roasted Beet & Arugula Salad is a game-changer. Tender roasted beets, peppery arugula, creamy goat cheese & crunchy walnuts. An easy, stunning salad recipe that's a total crowd-pleaser!
Ingredients
Ingredients
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3-4 medium beets (about 1 lb total, scrubbed clean)
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1 tbsp extra virgin olive oil
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½ tsp kosher salt (plus more to taste)
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¼ tsp freshly ground black pepper
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5 oz fresh baby arugula (about 5 generous handfuls)
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4 oz goat cheese (crumbled)
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½ cup walnuts (roughly chopped and toasted)
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3 tbsp extra virgin olive oil
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1 tbsp balsamic vinegar
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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1 small shallot (minced (about 1 tbsp))
Instructions
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Preheat your oven to 400°F (200°C). Take each scrubbed beet and drizzle it lightly with about a tablespoon of olive oil total, then sprinkle with salt and pepper. Wrap each beet individually in a piece of aluminum foil, creating a little sealed packet. Place the packets directly on the oven rack or on a rimmed baking sheet. Roast for 45 to 60 minutes. You'll know they're done when you can easily pierce the largest beet with a sharp knife or a fork—it should slide in with no resistance.01
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Carefully remove the beet packets from the oven (they'll be full of hot steam!) and let them cool until they're safe to handle, about 15-20 minutes. Once cool, unwrap the foil. The trick is to use a paper towel to rub the skin off each beet; it should slide off effortlessly. If it doesn't, the beets might need a few more minutes in the oven. Discard the skins.02
-
While the beets are cooling, spread the chopped walnuts in a single layer on a dry skillet. Toast them over medium-low heat for 3-5 minutes, shaking the pan frequently, until they become fragrant and take on a slightly darker color. Watch them closely—they can burn in a flash! Pour them out of the hot pan immediately to stop the cooking process.03
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In your small bowl, combine the 3 tablespoons of olive oil, balsamic vinegar, Dijon mustard, honey, and minced shallot. Add a pinch of salt and pepper. Whisk everything together vigorously until the dressing is smooth and emulsified—you'll notice it thicken slightly and become glossy. Taste it and adjust the seasoning if needed. Maybe a touch more honey? Go for it.04
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Slice the peeled, cooled beets into wedges or half-moons, about ½-inch thick. Now, in your large salad bowl, add the dry arugula. Scatter most of the beet wedges, goat cheese crumbles, and toasted walnuts over the top. Drizzle with about two-thirds of the dressing and toss gently but thoroughly to coat everything. The goal is to get a little bit of dressing on every leaf without bruising the arugula.05
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Transfer the tossed salad to a serving platter or individual plates. Artfully arrange the remaining beet slices, cheese, and walnuts on top for a beautiful presentation. Give it one last light drizzle with the remaining dressing. This final touch right before serving ensures every component shines.06
