Recipes / Cuisine / Salad

Beet & Arugula Salad

Recipe by Jaclyn Irwin




1h 10m


Serves 01

Roasted beets tossed with spicy arugula, toasted walnuts, a simple lemon vinaigrette and goat cheese is the perfect winter salad.


  1. 1

    Preheat the oven to 400ºF.

  2. 2

    Wrap the beets in aluminum foil and place on a baking sheet. Place in the oven and bake for 50 to 60 minutes, until cooked through and fork tender. Let cool completely before peeling and chopping. Set aside.

  3. 3

    While the beets are cooking, heat a skillet over medium heat. Add the walnuts and toast until fragrant and lightly toasted. Remove, let cool and then roughly chop.

  4. 4

    In a small bowl, whisk together the lemon, extra virgin olive oil, honey and salt and pepper.

  5. 5

    Add the arugula to a large salad bowl along with the chopped beats. Drizzle the dressing over top and add the walnuts and goat cheese on top. Enjoy!

  6. 6

    Substitutions: No cheese: omit, or use a vegan/dairy free soft cheese. Arugula: use another green such as baby kale or spinach. Make ahead: roast the beets to save on time.

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