Beet Salad

5 from 2 votes

With arugula, candied walnuts, and your choice of feta or goat cheese, this Roasted Beet Salad recipe makes an elegant yet easy side dish or entree. Topped with a tangy vinaigrette that complements the earthy beets and greens.

Prep Time10

Total Time10

Course: Main Course

Cuisine: American

Keyword: beet salad, beet salad recipe, beet salad with goat cheese

Servings: people

Calories: 159kcal

Author: Jill

Ingredients

10 ounces arugula (2 – 5-ounce packages)
1 8.8 ounce package of vacuum-packed roasted beets or 3 large or 4 small roasted beets, sliced into small wedges.
1/2 cup toasted candied walnuts coarsely chopped.
3 ounces Feta or Goat cheese, crumbled.
2 Tablespoons honey or agave
1 1/2 Tablespoons Dijon Mustard
3 Tablespoons Red Wine Vinegar
1 Tablespoon Onion Powder or 1 Tablespoons of minced shallots
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup Extra Virgin Olive Oil plus 2 Tablespoons

Instructions

Place the arugula in a large bowl. Top with the beets, walnuts and feta.
In a small bowl, add the oil, honey, vinegar, mustard, onion powder, salt and pepper. Whisk to combine.
Taste the dressing and add more salt and/or pepper to taste.
Pour the dressing over the salad, garnish with fresh cracked pepper and serve.

Notes

How to Roast Your Own Beets

Preheat the oven to 400 degrees.
Scrub all the dirt off the outside of the beets.
Trim the top leaves and bottom smaller roots.
Rub each beet with olive oil and wrap each one individually with foil making sure to completely cover it.
Put the beets on a baking sheet and bake for 60-75 minutes or until the largest beet is finished cooking.
You can test the doneness of the beets by piercing the largest beet with a paring knife. If it’s soft and goes in easily, it’s done!
Allow the beets to fully cool in their foil packets.
Then remove the foil and run the beet under cool water. The skin should slip off easily.
Voila! Fresh roasted beets!

Nutrition