Earthy, vibrant, and full of flavor, this Roasted Beet and Arugula Salad is a celebration of simplicity and elegance. Roasted beets bring out their natural sweetness, perfectly complemented by the peppery bite of fresh arugula. A sprinkle of tangy goat cheese, crunchy walnuts, and a light vinaigrette pull it all together in one refreshing bite.

This salad isn’t just a side dish; it’s a showstopper in its own right. Whether you’re serving it at a dinner party, packing it for lunch, or enjoying it as a light dinner, it brings color and brightness to your table. It pairs wonderfully with roasted meats, crusty bread, or even as a fresh contrast to a creamy soup.

What Kind of Beets Should I Use?

You can use any type of beet for this recipe. Red beets offer that classic deep ruby color, while golden or Chioggia (candy cane-striped) beets bring a beautiful variation. Just remember, if mixing beet varieties, roast them separately to keep colors from bleeding.

Ingredients for the Roasted Beet and Arugula Salad

4 medium beets, trimmed and scrubbed
4 cups fresh arugula
1/3 cup goat cheese, crumbled
1/4 cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper to taste

How To Make the Roasted Beet and Arugula Salad

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and slice into wedges.

Step 2: Prepare the Vinaigrette

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified. Set aside.

Step 3: Assemble the Salad

In a large bowl or platter, arrange the arugula. Top with roasted beet slices, crumbled goat cheese, and toasted walnuts. Drizzle with vinaigrette right before serving.

How to Serve and Store Roasted Beet and Arugula Salad

Serve the salad immediately after dressing to preserve the crispness of the arugula. If you’re prepping ahead, store the vinaigrette separately and toss just before serving.

To store, keep the salad ingredients in separate containers in the refrigerator. Roasted beets can be stored for up to 5 days, while arugula should be used within 2-3 days for best texture.

Frequently Asked Questions

Can I use pre-cooked beets?

Yes! Store-bought vacuum-sealed cooked beets work well and save time.

What cheese can I substitute for goat cheese?

Feta or blue cheese are great options if you prefer a stronger or saltier flavor.

Can I make this vegan?

Absolutely. Swap the goat cheese for a plant-based cheese or omit it altogether.

Do I have to peel the beets?

Once roasted, beet skins slip off easily. You can leave them on for a rustic feel or peel them for a cleaner look.

What proteins go well with this salad?

Grilled chicken, salmon, or even lentils are excellent protein additions.

Is this salad good for meal prep?

It is! Just keep the components separate and dress when ready to eat.

Want More Salad Ideas?

If you enjoy the earthy freshness of this Roasted Beet and Arugula Salad, you might also love these vibrant options:

Broccoli Salad for a crunchy and creamy veggie side.
Blueberry Peach Feta Salad for a fruity twist on greens.
Fresh Pickled Cucumber Salad that’s quick and tangy.
Giant Zucchini Parmesan for a hearty, veggie-packed main.
Oven Roasted Root Vegetables to pair with any salad.

📌 Save this salad to your Pinterest veggie board so you can come back to it anytime: Nina Dishes on Pinterest.

And tell me how yours turned out! Did you go with golden beets or the classic red? Add a sprinkle of seeds or swap in almonds? I’m always excited to hear how you make these recipes your own. Let’s inspire each other with fresh food ideas.

Roasted Beet and Arugula Salad

Author: Nina Klatten
Total Time: 60 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

This Roasted Beet and Arugula Salad is earthy, fresh, and satisfying. With sweet roasted beets, peppery arugula, creamy goat cheese, and crunchy walnuts, it’s dressed in a light balsamic vinaigrette perfect for any occasion.

Ingredients

4 medium beets

4 cups fresh arugula

1/3 cup goat cheese, crumbled

1/4 cup walnuts, toasted

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Salt and freshly cracked black 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, until tender. Let cool, then peel and slice.

2. In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until combined.

3. Arrange arugula on a platter or bowl. Top with sliced beets, goat cheese, and walnuts. Drizzle with vinaigrette and serve.