My Roasted Beet and Arugula Salad is the perfect light and nutritious dish! Earthy beets are paired with creamy goat cheese and a refreshing vinaigrette in this refreshing summer salad.
Beets- Nutritional Powerhouses
How to Make this Roasted Beet and Arugula Salad
More Tasty Beet Recipes
More Tasty Salad Recipes
- Maple Citrus Salad with Grilled Chicken
- Roasted Butternut Squash Salad
- Blueberry Farro Salad
- Butter Lettuce Salad with Buttermilk Herb Dressing
- Tuscan Kale and Apple Salad
- Superfood Salad
- Quinoa Salad with Spinach, Strawberries, and Goat Cheese
Roasted Beet and Arugula Salad
- 4 medium red or golden beets (about 12 ounces), scrubbed clean
- Olive oil
- 4 ounces baby arugula
- ¼ cup walnuts, chopped (can substitute pecans or pistachios)
- 1 ounce goat cheese, crumbled
Orange Beet Vinaigrette:
- ½ cup Natalie’s Orange Beet Juice (can substitute orange juice)
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Preheat oven to 400°F.
- Trim the tops off the beets and drizzle them with some olive oil. Line a sheet pan with foil and place the beets on it. Cover the beets with a second piece of foil, folding the edges to seal them. Roast in the oven until beets are fork tender, about 1 hour. Let cool slightly and then peel off the beet skins with a knife (do this under running water to minimize staining).
- While the beets are cooking, make the vinaigrette. Whisk the orange beet juice, vinegar, and mustard together in a bowl. Slowly drizzle in the olive oil, whisking continuously until incorporated. Season the vinaigrette with salt and pepper to taste.
- Cut the beets into wedges and toss them with about 2 tablespoons of the vinaigrette (the warm beets will absorb the vinaigrette better).
- Place the arugula in a salad bowl and toss it with just enough vinaigrette to coat the leaves. Pour the remaining vinaigrette into a mason jar or other container to serve on the side. Top the arugula with the roasted beets, walnuts and goat cheese. Enjoy!