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Balsamic Roasted Beet and Arugula Salad – Supper for a Steal

After a night of heavy, creamy pasta I needed to lighten it up a bit with a healthy salad. I have always been a fan of beets, but had not yet roasted my own.

When the Greek restaurants include beets in the salads I steal everyone elses. I don’t know what it is about them. While flipping through Ina Garten’s Foolproof cookbook I came across this recipe (which I have slightly amended). I was immediately drawn to it, because just a few weeks ago I had seen some beautiful organic beets at the farmer’s market. Plus anything with arugula and goat cheese and I’m game!

We ate this as a main course salad, but it would also be great for a dinner party starter.

My research shows that nutrition wise beets are very low calorie and high in tons of different vitamins and minerals. For a healthy salad that is a little different than the usual, you can’t beat this one ;)

Balsamic Roasted Beet and Arugula Salad

Balsamic Roasted Beet and Arugula Salad
Prep time
Cook time
Total time
Serves: 2-3
  • 2 beets
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp dijon mustard
  • salt and pepper
  • ⅓ cup roasted almonds
  • 5 oz arugula
  • 2 oz goat cheese
  1. Preheat oven to 400 degrees.
  2. Scrub beets well, remove tops, and trim extra tail at the end (I left about 1½ inches). Wrap each beet individually in foil and place on a baking sheet.
  3. Bake for 50 minutes to 1 hour until tender, you will easily be able to insert a sharp knife.
  4. Once beets are finished cooking, remove from oven, un wrap foil and allow them to sit out for about 10 minutes to cool.
  5. Whisk together oil, vinegar, mustard, and a pinch of salt and pepper to make the dressing.
  6. Peel the beets with a sharp pairing knife and cut into wedges. Mix beets with half of the dressing.
  7. Toss arugula with remaining dressing.
  8. To plate, make a bed of arugula, top with beets wedges, a handful of almonds, and crumbled goat cheese.

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