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Roasted Beet Salad with Arugula & Goat Cheese

This vibrant roasted beet salad is a showstopper, blending earthy beets with peppery arugula, creamy goat cheese, crunchy pecans, and tart cranberries, all in a tangy balsamic vinaigrette.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Salad
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 medium beets (2 lbs)
  • 5 oz baby arugula (rinsed and spun dry)
  • 4 oz goat cheese or feta cheese (about 1/2 cup) diced or crumbled
  • 1/2 cup pecans toasted
  • 1/2 cup dried cranberries
  • 1/2 cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp dijon mustard (we love Grey Poupon brand)
  • 1 clove garlic pressed or finely minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Aluminum foil
  • Small Bowl
  • jar
  • Large Bowl
  • Salad spinner

Method
 

How to Make Balsamic Vinaigrette
  1. Combine olive oil, balsamic vinegar, Dijon mustard, pressed garlic, salt, and pepper in a small bowl or jar.
  2. Whisk vigorously or shake the jar until the vinaigrette is emulsified and well combined. Taste and adjust seasoning if needed.
How to Make Beet Salad with Arugula
    Roast the Beets
    1. Preheat your oven to 400°F (200°C).
    2. Wash beets thoroughly and trim off the stems and roots.
    3. Toss beets with a drizzle of olive oil, salt, and pepper.
    4. Wrap each beet individually in aluminum foil.
    5. Roast for 45-60 minutes, or until tender when pierced with a fork.
    6. Allow beets to cool slightly until they are easy to handle.
    7. Rub the skins off using paper towels – they should slide off easily.
    8. Cut the peeled beets into bite-sized wedges or cubes.
    Assemble the Salad
    1. In a large bowl, combine the spun-dry arugula with a small amount of the reserved beet juice (optional, for color). Toss gently to coat.
    2. Add the roasted beet pieces, crumbled goat cheese (or feta), toasted pecans, and dried cranberries to the arugula.
    3. Drizzle about half of the prepared balsamic vinaigrette over the salad.
    4. Gently toss to combine, ensuring all ingredients are lightly coated.
    5. Add more vinaigrette as needed, tasting as you go to avoid over-dressing.
    6. Serve immediately.

    Notes

    For a vibrant salad, use fresh, firm beets. Golden beets can be used for a milder flavor and to avoid staining other ingredients. Ensure your arugula is thoroughly dried to prevent a watery salad. If you don't have arugula, baby spinach is a good substitute, though it will change the peppery flavor profile. Goat cheese provides a creamy tang, but feta offers a saltier, briny alternative that also pairs beautifully with beets. Toasted walnuts or almonds can be used instead of pecans for a similar crunch and depth of flavor. For a fresher sweetness, consider using thinly sliced apples or pears instead of dried cranberries.
    Nutrition information is estimated based on common ingredients and serving sizes and may vary.