Description
Looking for a colorful, nutrient-rich salad that’s bursting with flavor and texture? This Roasted Beet and Arugula Salad is the perfect choice for a quick lunch, elegant starter, or a healthy dinner idea. Sweet roasted beets blend perfectly with peppery arugula, creamy goat cheese, and crunchy toasted walnuts—all topped with a tangy balsamic vinaigrette. Whether you’re in search of an easy recipe for meal prep or new food ideas for gatherings, this dish is sure to impress with its balanced flavors and stunning presentation.
Ingredients
4 medium beets, trimmed and scrubbed
4 cups fresh baby arugula
1/2 small red onion, thinly sliced
1/2 cup crumbled goat cheese
1/2 cup walnuts, lightly toasted and roughly chopped
2 tablespoons olive oil
Salt and black pepper to taste
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/3 cup extra virgin olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for 45–60 minutes or until fork-tender. Let cool, peel, and slice.
2. In a small bowl, whisk together balsamic vinegar, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
3. Toast walnuts in a dry skillet over medium heat for 3–5 minutes, stirring until golden and fragrant. Remove and let cool.
4. Spread arugula on a platter. Layer sliced beets and red onion on top.
5. Sprinkle goat cheese and toasted walnuts evenly over the salad.
6. Drizzle vinaigrette over the top just before serving. Toss gently if desired and enjoy.
Notes
Use fresh baby arugula for the best peppery flavor and delicate texture.
Toasting the walnuts brings out their natural oils and enhances the crunch.
Wait until beets are completely cool before slicing to keep the arugula crisp.
Calories: 280
Protein: 6g
Carbohydrates: 18g
Fiber: 4g
Sugar: 10g
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 220mg
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: healthy salad, beet salad, arugula salad, vegetarian recipe, easy dinner, side dish