Why You’ll Love This Roasted Beet and Arugula Salad
- A true feast for the eyes. The deep ruby red (or golden yellow!) of the beets against the bright green arugula and the white crumbles of cheese is just stunning. It’s a salad that looks as incredible as it tastes.
- The most incredible texture contrast. You get the tender, almost meaty softness of the roasted beets, the slight crunch of the arugula, the creamy burst of goat cheese, and the satisfying nutty crunch from the walnuts all in one bite. It’s never, ever boring.
- It’s deceptively simple to make. While it looks fancy, the active work is minimal. The oven does most of the heavy lifting with the beets, and assembling the salad is a joyful, quick process.
- It’s wonderfully adaptable. Not a fan of goat cheese? Swap in feta or blue cheese. Don’t have walnuts? Pecans or pistachios are fantastic. This recipe is a fantastic template for your own creations.
Ingredients & Tools
- 3-4 medium beets (about 1 lb total), red, golden, or a mix
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt, plus more to taste
- Freshly cracked black pepper
- 5 oz (about 5 generous handfuls) fresh baby arugula
- 4 oz goat cheese, chilled
- ½ cup walnuts, toasted
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
Tools: A rimmed baking sheet, aluminum foil, a small bowl for whisking the dressing, and a large salad bowl.
The quality of ingredients here really shines through. Fresh, vibrant arugula and good, tangy goat cheese make all the difference. And toasting the walnuts? It’s a non-negotiable step—it unlocks their deep, nutty flavor and adds a crucial layer of warmth.
Serves: 4 as a main, 6 as a side | Prep Time: 20 minutes | Cook Time: 45-60 minutes | Total Time: 1 hour 15 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Embrace the mess (temporarily). Beets stain, there’s no way around it. Wearing disposable gloves while handling them is a game-changer. The good news is, once they’re roasted and peeled, the staining power decreases significantly.
- Size matters for even cooking. Try to select beets that are roughly the same size. If one is much larger, you can cut it in half to ensure everything roasts evenly and is tender at the same time.
- Don’t skip toasting the nuts. I know it’s an extra step, but toasting walnuts transforms them from bland and sometimes bitter to rich, fragrant, and deeply nutty. It takes about 5-7 minutes in a 350°F (175°C) oven—just keep a close eye on them!
- Chill your goat cheese. A cold log of goat cheese is infinitely easier to crumble neatly than one at room temperature. Pop it in the freezer for 10-15 minutes before you plan to assemble the salad for perfect, clean crumbles.
How to Make Roasted Beet and Arugula Salad
Step 1: Roast the Beets. Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under running water to remove any dirt—no need to peel them yet. Pat them dry. Individually wrap each beet tightly in a piece of aluminum foil, like little shiny packages. Place the foil-wrapped beets directly on the oven rack or on a baking sheet. Roast for 45-60 minutes. You’ll know they’re done when you can easily pierce the largest beet with the tip of a sharp knife, meeting no resistance. The aroma will be sweet and earthy.
Step 2: Cool and Peel. Carefully remove the beets from the oven (they’ll be very hot!) and let them cool, still in their foil packets, until they’re cool enough to handle. This can take 20-30 minutes. Once cool, the skins will slip off incredibly easily—you can often just rub them off with your fingers (wearing gloves is wise here). The foil-roasting method essentially steams the beets, making the peel slide right off. Discard the skins and cut the beets into ½-inch wedges or cubes.
Step 3: Make the Simple Dressing. While the beets are cooling, whisk together the 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup in a small bowl or jar. The Dijon isn’t just for flavor; it acts as an emulsifier, helping the oil and vinegar blend into a cohesive, slightly thickened dressing. Season with a pinch of salt and pepper. Give it a taste—it should be balanced between tangy and slightly sweet.
Step 4: Assemble with Care. Place the arugula in a large salad bowl. You can drizzle about half of the dressing over the greens now and give them a very gentle toss. This lightly coats the leaves and helps prevent them from wilting too much when the warm beets hit them. Now, artfully arrange the roasted beet wedges over the arugula. The goal is distribution, not perfection.
Step 5: Add the Final Flourishes. Crumble the chilled goat cheese over the top, letting it fall where it may. Scatter the toasted walnuts generously. Drizzle the remaining dressing over everything, focusing on the beets and cheese. Finish with another crack of black pepper. The contrast of the warm beets, cool greens, and creamy cheese is part of the magic, so I like to serve it immediately.
Serving Suggestions
Complementary Dishes
- Pan-Seared Salmon — The rich, oily fish is a perfect counterpart to the earthy, acidic salad. A flaky fillet placed right on top turns this into a stunning, restaurant-quality main course.
- Creamy Lentil Soup — For a cozy, vegetarian meal, a bowl of hearty lentil soup served alongside this salad is pure comfort. The earthiness of the lentils and beets harmonize beautifully.
- Garlic and Herb Roasted Chicken — A classic roast chicken brings a savory, juicy element that makes the whole meal feel complete and satisfying. The salad cuts through the richness of the chicken wonderfully.
Drinks
- A Crisp Rosé — The dry, berry notes in a good rosé complement the earthiness of the beets and the tang of the goat cheese without overpowering anything.
- Sparkling Water with Lemon — For a non-alcoholic option, the bright, clean bubbles and citrus cut through the salad’s richness and cleanse the palate beautifully between bites.
- Pinot Noir — A light-bodied red like Pinot Noir has enough acidity to stand up to the vinaigrette and an earthiness that mirrors the beets.
Something Sweet
- Dark Chocolate and Orange Pots de Crème — The deep, bitter chocolate and bright citrus are a sophisticated and light way to end the meal, continuing the theme of balancing rich and bright flavors.
- Lemon Olive Oil Cake — This isn’t an overly sweet dessert; the olive oil provides a fruity richness that echoes the salad dressing, and the lemon provides a zesty, refreshing finish.
- Simple Berry Compote with Vanilla Ice Cream — Sometimes, you just can’t beat a classic. The sweet-tart berries and cold, creamy ice cream are a perfect, simple finale.
Top Mistakes to Avoid
- Mistake: Adding the warm beets directly to a dressed salad and letting it sit. The heat from the beets will wilt the arugula into a sad, limp state if you assemble it too far in advance. Assemble just before serving for the best texture.
- Mistake: Underseasoning the beets. Beets need a good amount of salt to make their natural sweetness pop. Don’t be shy with seasoning them when they come out of the oven, while they’re still warm and can absorb the flavor.
- Mistake: Using a bland oil or vinegar. This is a simple dressing, so the quality of your ingredients is paramount. A robust extra virgin olive oil and a good, aged balsamic vinegar will make a world of difference compared to bland alternatives.
- Mistake: Not tasting the dressing as you go. Everyone’s palate is different. Taste your dressing and adjust it! Maybe you want a little more honey for sweetness or another dash of vinegar for tang. Make it yours.
Expert Tips
- Tip: Roast extra beets. Roasting beets takes time, so while you have the oven on, roast a double batch. The cooled, peeled beets will keep in an airtight container in the fridge for up to 5 days, ready for salads, grain bowls, or even quick pickling.
- Tip: Massage your kale… I mean, arugula. If your arugula is a bit on the mature, spicy side, you can actually give it a very brief massage with a tiny bit of the dressing. This softens the leaves slightly and tames the pepperiness, making it more palatable for some.
- Tip: Add a fresh herb for complexity. A small handful of fresh chopped dill or mint tossed with the arugula adds a wonderful, bright layer of flavor that lifts the entire salad.
- Tip: For a creamier dressing, blend in some goat cheese. If you love the tang of goat cheese, try blending a tablespoon of it right into the dressing. It creates a luxuriously creamy, pink-hued vinaigrette that clings to every leaf.
FAQs
Can I use pre-cooked, vacuum-sealed beets?
You absolutely can for a serious time-saver! They’re a great convenience product. The trade-off is that they often lack the deep, concentrated sweetness of freshly roasted beets and can be a bit waterlogged. If you go this route, pat them very dry with paper towels before using to prevent a watery salad. I’d recommend roasting your own for a special occasion, but store-bought cooked beets are perfect for a quick weekday lunch.
How far in advance can I prepare the components?
You can roast and peel the beets up to 3 days in advance; store them whole or sliced in an airtight container in the fridge. The dressing can be made up to a week ahead and stored in the fridge (just let it come to room temperature and shake well before using). Toast the walnuts a few days ahead, storing them at room temperature. Assemble the salad right before serving for the freshest, crispiest result.
My goat cheese is crumbling into dust. What happened?
This usually means the cheese is too cold! If you chill it to make crumbling easier, but then leave it in the freezer for too long, it can become rock-hard and shatter. The sweet spot is about 10-15 minutes in the freezer. If it’s too hard, let it sit on the counter for 5 minutes to soften slightly. Using a fork to pry off small chunks can also help.
Can I make this salad vegan?
Easily! Simply omit the goat cheese or use a vegan alternative (there are some great nut-based “cheeses” available). For the dressing, ensure you use maple syrup instead of honey. The salad will still be packed with flavor and texture from the beets, arugula, nuts, and vinaigrette.
What other nuts or cheeses can I use?
This recipe is a wonderful canvas. For nuts, toasted pecans, hazelnuts, or even pistachios are fantastic. For cheese, try crumbled feta for a saltier punch, blue cheese for a bold tang, or even shaved Parmesan for a sharper, saltier note. Feel free to mix and match based on what you have and love!
Roasted Beet And Arugula Salad
Create a stunning Roasted Beet & Arugula Salad with creamy goat cheese & walnuts! My easy, passionate recipe turns simple ingredients into a vibrant, elegant masterpiece.
Ingredients
Ingredients
-
3-4 medium beets (about 1 lb total, red, golden, or a mix)
-
1 tbsp extra virgin olive oil
-
½ tsp kosher salt (plus more to taste)
-
freshly cracked black pepper
-
5 oz fresh baby arugula (about 5 generous handfuls)
-
4 oz goat cheese (chilled)
-
½ cup walnuts (toasted)
-
2 tbsp extra virgin olive oil
-
1 tbsp balsamic vinegar
-
1 tsp Dijon mustard
-
1 tsp honey or maple syrup
Instructions
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Roast the Beets. Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under running water to remove any dirt—no need to peel them yet. Pat them dry. Individually wrap each beet tightly in a piece of aluminum foil, like little shiny packages. Place the foil-wrapped beets directly on the oven rack or on a baking sheet. Roast for 45-60 minutes. You'll know they're done when you can easily pierce the largest beet with the tip of a sharp knife, meeting no resistance. The aroma will be sweet and earthy.01
-
Cool and Peel. Carefully remove the beets from the oven (they'll be very hot!) and let them cool, still in their foil packets, until they're cool enough to handle. This can take 20-30 minutes. Once cool, the skins will slip off incredibly easily—you can often just rub them off with your fingers (wearing gloves is wise here). The foil-roasting method essentially steams the beets, making the peel slide right off. Discard the skins and cut the beets into ½-inch wedges or cubes.02
-
Make the Simple Dressing. While the beets are cooling, whisk together the 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup in a small bowl or jar. The Dijon isn't just for flavor; it acts as an emulsifier, helping the oil and vinegar blend into a cohesive, slightly thickened dressing. Season with a pinch of salt and pepper. Give it a taste—it should be balanced between tangy and slightly sweet.03
-
Assemble with Care. Place the arugula in a large salad bowl. You can drizzle about half of the dressing over the greens now and give them a very gentle toss. This lightly coats the leaves and helps prevent them from wilting too much when the warm beets hit them. Now, artfully arrange the roasted beet wedges over the arugula. The goal is distribution, not perfection.04
-
Add the Final Flourishes. Crumble the chilled goat cheese over the top, letting it fall where it may. Scatter the toasted walnuts generously. Drizzle the remaining dressing over everything, focusing on the beets and cheese. Finish with another crack of black pepper. The contrast of the warm beets, cool greens, and creamy cheese is part of the magic, so I like to serve it immediately.05
