Roasted beet & arugula salad

Roasted beet & arugula salad

This Roasted Golden Beet & Arugula Summer salad will easily transition into Fall, and is equally delicious paired with meat or fish as it is standing on it’s own!


Serves 4:

Time:  50 minutes


For Salad:

4 medium to large golden beets

2 bunches washed and dried arugula

¼ lb fresh goat cheese

½ cup hazelnuts unsalted

2 tbsp olive oil


For Dressing:

¼ cup fresh squeezed lemon juice

½ cup good olive oil

½ tsp kosher salt

¼ tsp fresh black pepper


To make:

Pre heat oven to 400 degrees

Wash and peel the beets.  Cut beets into ¼” cubes. Place the beets on a large cookie sheet and coat with 2 tablespoons of olive oil.  Roast for 40 minutes until slightly tender, turning every so often. Beets can also be made a few days ahead and kept in the fridge for up to 4 days.

Whisk together all ingredients for dressing in large bowl.  Toss the arugula into the bowl and use tongs to thoroughly dress the greens.

Place the greens on a large platter.  Distribute the beets evenly on top of the arugula.  Place pieces of goat cheese on top.  Sprinkle hazelnuts over the entire salad and serve immediately.

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