Description
A refreshing, nutrient-packed beetroot and arugula salad bursting with sweet roasted beets, peppery greens, crunchy walnuts, and creamy goat cheese perfect for a light lunch or vibrant side dish.
Ingredients
2 medium roasted beetroot, sliced
3 cups baby arugula
1/4 cup goat cheese
1/4 cup toasted walnuts
2 tablespoons balsamic vinegar
3 tablespoons olive oil
Salt to taste
Black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Wrap each beet in foil and roast for 45–60 minutes until tender.
Let beets cool, then peel and slice them into rounds or wedges.
Rinse and dry arugula thoroughly.
In a large salad bowl, combine the arugula and roasted beet slices.
Top with crumbled goat cheese and toasted walnuts.
In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
Drizzle the dressing over the salad just before serving and toss gently.
Serve immediately for best texture and freshness.
Notes
You can substitute goat cheese with feta or a vegan cheese alternative.
For a nut-free version, use sunflower or pumpkin seeds.
Beets can be roasted up to 5 days in advance and stored in the fridge.
Try adding orange segments or avocado for extra flavor and color.
If you prefer raw beets, grate them finely instead of roasting.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting + Tossing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17 g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Keywords beetroot and arugula salad, roasted beet salad, arugula salad recipes, healthy vegetarian salad