Roasted Beet and Arugula Salad Recipe

This Roasted Beet and Arugula Salad is perfect for everything from elegant dinner parties to casual lunches.

It’s light but satisfying, rich in texture, and full of flavor.

Whether you’re trying to add more veggies to your meals or looking for a crowd-pleasing side dish, this salad is easy to prepare and impossible to resist.

Let’s get started!

Ingredients for Roasted Beet and Arugula Salad

The beauty of this salad lies in its simplicity. Here are the essentials:

• Arugula – fresh, baby arugula adds a peppery crunch
• Roasted beets – rich, earthy flavor with a natural sweetness
• Goat cheese – creamy and tangy, it balances the flavors
• Walnuts – toasted for extra crunch and depth
• Red onion – thinly sliced for a sharp, fresh bite
• Homemade vinaigrette – light, zesty, and easy to make

Optional Add-Ins:

• Avocado slices for extra creaminess
• Orange segments for brightness
• Cooked quinoa or chickpeas for added protein

Substitutions:

• Feta or blue cheese in place of goat cheese
• Baby spinach or mixed greens instead of arugula
• Pecans or almonds instead of walnuts

How to Roast Beets Perfectly

Roasting beets is simple, and it transforms their flavor into something rich and slightly sweet.

Step-by-Step Instructions:

1. Preheat oven to 400°F (200°C).
2. Wash the beets and trim off the tops.
3. Wrap each beet in aluminum foil and place on a baking sheet.
4. Roast for 45–60 minutes, depending on size.
5. Let cool slightly, then rub off skins with a paper towel.
6. Slice or cube the beets as desired.

Tips:

• Smaller beets cook faster.
• Use gloves to avoid staining your hands.
• Roasted beets can be stored in the fridge for up to 5 days.

Building the Salad – Assembly Tips

The way you assemble the salad impacts its flavor and texture. Follow these tips for the best results:

• Place arugula as the base on a large serving platter or bowl.
• Distribute beet slices evenly over the greens.
• Sprinkle with crumbled goat cheese, toasted walnuts, and red onion slices.
• Drizzle with vinaigrette just before serving to avoid sogginess.
• For presentation, keep the ingredients loosely layered instead of mixing.

Homemade Vinaigrette for Beets and Arugula

A bright vinaigrette ties everything together beautifully. Here’s a basic recipe:

Simple Balsamic Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Whisk until emulsified or shake in a jar. Taste and adjust to your liking.

Variations:

• Use lemon juice or orange juice for a citrus vinaigrette.
• Try maple syrup instead of honey for a richer sweetness.
• Add a pinch of garlic powder or shallots for more depth.

Nutrition and Health Benefits

This salad isn’t just tasty—it’s packed with nutrients.

• Beets: High in folate, fiber, and antioxidants. May lower blood pressure and support brain health.
• Arugula: Loaded with vitamin K, calcium, and detoxifying compounds.
• Goat Cheese: Contains calcium and healthy fats, and is often easier to digest than cow’s milk cheese.
• Walnuts: Rich in omega-3s and heart-healthy fats.
• Olive Oil: A staple of the Mediterranean diet with anti-inflammatory benefits.

This salad is naturally gluten-free and can be made vegetarian or vegan depending on the cheese and sweetener used in the vinaigrette.

Serving Suggestions and Meal Pairings

This salad is incredibly versatile and fits into many types of meals.

Serve It As:

• A side dish to roasted chicken, grilled salmon, or steak
• A light lunch on its own or with crusty bread
• A starter for a special dinner

Great Pairings:

• White wine like Sauvignon Blanc or Pinot Grigio
• Whole grain toast with hummus or avocado
• Soup like butternut squash or lentil for a hearty combo

Make Ahead Tips:

• Roast the beets and toast the nuts in advance.
• Store components separately and assemble just before serving.

Recipe FAQ’s

Can I make this vegan?

Absolutely. Skip the cheese or use a vegan alternative, and opt for maple syrup instead of honey in the dressing.

Can I prep this for meal prep?

Yes. Keep the dressing separate and add it just before eating to maintain freshness.

What wines pair well with this salad?

Try crisp whites like Sauvignon Blanc or light reds like Pinot Noir for a perfect pairing.