![Roasted beet salad ready to be served.](https://img.ehowcdn.com/375/ppds/15c5ff01-104d-4a01-8517-5bbb0dce2acd.jpg)
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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![Roasted beet salad ready to be served.](https://img.ehowcdn.com/375/ppds/e61ceb32-384a-43f6-af19-a5f3ec1d232b.jpg)
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.
![Beet on a sheet of foil drizzled with olive oil.](https://img.ehowcdn.com/375/ppds/98962412-13d5-4a2d-a283-37d596de5890.jpg)
![Four whole beets wrapped in foil on a baking sheet.](https://img.ehowcdn.com/375/ppds/2d3145be-00a6-47aa-aad2-423a62f91282.jpg)
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.
![Unwrapped foil holding a roasted beet.](https://img.ehowcdn.com/375/ppds/4fff7e4d-fd15-4961-818b-e86a432be2a0.jpg)
![Roasted beets with the outer layer of skin peeled away.](https://img.ehowcdn.com/375/ppds/75081dad-f658-4b42-ac2b-affe24dd0a8e.jpg)
Step 3
Slice the beets thinly, and store then in the refrigerator until needed.
![Sliced beets on a plate.](https://img.ehowcdn.com/375/ppds/8f03a32f-81a0-4184-8f71-fe7a4b914b09.jpg)
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.
![Roasted beet salad ready to be served.](https://img.ehowcdn.com/375/ppds/918a4afa-fea8-46c2-aa4a-2a0b62abeb08.jpg)