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Roasted Beet and Arugula Salad

A vibrant and flavorful salad combining roasted beets and fresh arugula, perfect as a main course or side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium-sized beets, peeled and diced
  • 4 cups arugula, washed and dried
  • 2 tablespoons olive oil divided use
  • 1 tablespoon balsamic vinegar
  • to taste salt
  • to taste pepper
  • ½ cup goat cheese, crumbled (optional)
  • ½ cup walnuts, roughly chopped (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and dice the beets into small cubes (approximately 1-inch pieces).
Roasting
  1. Toss the diced beets in a bowl with 1 tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking sheet.
  2. Roast in the oven for about 25-30 minutes or until they are tender when pierced with a fork.
Dressing and Assembly
  1. While the beets are roasting, whisk together the remaining tablespoon of olive oil and balsamic vinegar in a small bowl. Adjust salt and pepper to taste.
  2. In a large mixing bowl, add the arugula and pour the dressing over it. Toss gently to coat the greens.
  3. Once the beets have cooled for a few minutes, gently fold them into the arugula. If using goat cheese and walnuts, add them now.
  4. Plate your beautiful Roasted Beet and Arugula Salad and enjoy!

Notes

For substitutions, feel free to swap goat cheese for feta or avocado for a vegan-friendly option. Prepare beets in advance for meal prep; the salad tastes better after the flavors meld. Store leftovers in an airtight container for up to 3 days, keeping dressing separate.