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Roasted Beet and Arugula Salad

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings

Ingredients
  

  • 4 medium beets (red or golden), scrubbed and trimmed
  • 1 tablespoon olive oil (for roasting)
  • 5 ounces arugula (about 5 packed cups), washed and dried
  • 1/2 small red onion, very thinly sliced
  • 1/3 cup crumbled goat cheese or feta
  • 1/3 cup toasted walnuts or pistachios, roughly chopped
  • Sea salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar (or sherry vinegar for a drier finish)
  • 1 tablespoon fresh orange or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, finely grated or minced
  • Pinch of salt and pepper

Instructions
 

  • Roast the beets: Heat your oven to 400°F (200°C). Rub the beets with 1 tablespoon olive oil and a pinch of salt, then wrap them tightly in foil (or place in a covered baking dish). Roast for 45–60 minutes, until a knife slips in easily.
  • Cool and peel: Let the beets cool until you can handle them. Use a paper towel to rub off the skins. Trim the ends, then cut into wedges or 1/2-inch cubes.
  • Make the vinaigrette: In a small bowl or jar, whisk the olive oil, vinegar, citrus juice, Dijon, honey, garlic, salt, and pepper until emulsified. Taste and adjust acidity, sweetness, and salt.
  • Prep the add-ins: Thinly slice the red onion. Toast the nuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant. Let cool, then chop.
  • Toss the greens: In a large bowl, toss the arugula with about half the vinaigrette and a pinch of salt. You want the leaves lightly coated, not soggy.
  • Add beets and onions: Gently fold in the warm (not hot) beets and sliced onion. Warm beets absorb dressing nicely but won’t wilt the greens if they’ve cooled slightly.
  • Finish and serve: Scatter the goat cheese and nuts over the top. Drizzle on more vinaigrette to taste and grind over black pepper. Serve right away.