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A vibrant roasted beet salad with green arugula, purple beets, white goat cheese, and walnuts on a white plate.

Beet Salad with Arugula and Balsamic Vinaigrette

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 285
Ingredients Method

Ingredients
  

  • 3 medium beet s
  • 1 tablespoon olive oil
  • 4 cups fresh baby arugula
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted walnut halves
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon hone y
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Scrub beets and wrap them tightly in aluminum foil with 1 tablespoon of olive oil.
  3. Roast beets for 50 to 60 minutes until a knife slides easily to the center.
  4. Once cool enough to handle, rub skins off with a paper towel and slice into wedges.
  5. In a small mixing bowl, whisk together 3 tablespoons extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
  6. Place arugula in a large salad bowl and toss lightly with half of the vinaigrette.
  7. Add the sliced beets to the arugula and top with crumbled goat cheese and toasted walnuts.
  8. Drizzle the remaining vinaigrette over the salad and serve.