Roasted Beet Salad

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You can make a simple and elegant beet salad in no time.
Image Credit: Ashley Manila

Loaded with vitamins and minerals, roasted beets make a delicious -- and colorful -- salad. You can experiment with endless ways to doll up a beet salad, but this recipe presents a classic combination: peppery arugula, crumbled goat cheese, chopped walnuts and, of course, roasted beets. The salad is lightly dressed in a homemade red wine vinaigrette, which helps highlight the beautiful ingredients and ties the dish together.


Learn how to roast beets following the simple tutorial below, make a quick dressing and then build a healthy salad.

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Assemble a roasted beet salad with a few simple steps.
Image Credit: Ashley Manila

Things You'll Need

  • 1 bunch of beets (or as many as you'd like to roast)

  • 1/2 cup plus 3 tablespoons olive oil, divided

  • 2 cups arugula

  • 4 ounces goat cheese

  • 1/4 cup walnuts

  • 1/4 cup red wine vinegar

  • 1 1/2 tablespoons lemon juice

  • 2 teaspoons honey

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

Step 1

Heat the oven to 400 F. Slice off any stray beet leaves, and scrub the beets thoroughly. Drizzle the beets with 3 tablespoons of olive oil, and loosely wrap them individually in foil. Transfer the wrapped beets to a baking sheet, and roast them in the oven for about 60 minutes, or until a fork or skewer slides easily into the middle of the beet.

Drizzle beets with a little olive oil.
Image Credit: Ashley Manila
Wrap each beet in foil, and place them on a baking sheet.
Image Credit: Ashley Manila

Step 2

Let the beets sit on the baking sheet until they're cool enough to handle. Unwrap each beet, and hold it firmly in a paper towel while using the edges of the paper towel to rub away the skin. The skin should peel away very easily; if it doesn't, the beets likely need to cook a little longer. Peel all beets.


Unwrap beets once cool enough to handle.
Image Credit: Ashley Manila
Peel beets by rubbing off skin.
Image Credit: Ashley Manila

Step 3

Slice the beets thinly, and store then in the refrigerator until needed.



Cut the beets evenly using a sharp knife.
Image Credit: Ashley Manila

Step 4

To make the vinaigrette, place the vinegar, lemon juice, honey, salt and pepper in a blender. With the motor running on medium speed, add in the remaining 1/2 cup of oil, pulsing until the mixture is emulsified. Store in the refrigerator until needed.


Step 5

When ready to assemble the salad, place the arugula on a large serving platter and beets around the sides. Sprinkle walnuts and goat cheese over the top, and arrange a few sliced beets in the center. Drizzle with vinaigrette, and serve at once.

Top with a vinaigrette and serve.
Image Credit: Ashley Manila


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