American
Roasted Beet Arugula Salad
Sweet roasted beets meet peppery arugula and creamy goat cheese. Toasted walnuts and a simple balsamic dressing finish the plate.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
Photo: Jess Pac (CC BY). Source
Why you’ll love it
- Roasting concentrates the natural sweetness of beets.
- Arugula balances the sweetness with a mild bite.
- Goat cheese melts slightly against warm beets.
- The salad holds well for packed lunches once cooled.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oven to 400°F. Scrub beets, wrap in foil, and roast 35 to 40 minutes until tender.
- 2
Cool beets slightly, peel, and cut into wedges.
- 3
Toast walnuts in a dry skillet over medium heat 3 to 4 minutes until fragrant.
- 4
Whisk olive oil, balsamic vinegar, honey, salt, and pepper.
- 5
Arrange arugula on plates, top with warm beet wedges, crumbled goat cheese, and walnuts.
- 6
Drizzle dressing over each plate and serve.
Pro tips
- Wear gloves when peeling beets to avoid stained hands.
- Serve beets warm or room temperature; both work.
- Toast nuts just before serving for the best crunch.
Easy substitutions
- goat cheese
- feta
- walnuts
- pecans
- arugula
- baby spinach
Storage and reheating
Storage
Store components separately up to 4 days; assemble just before eating.
Reheating
Warm beet wedges briefly in microwave 30 seconds if preferred hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 340
- Protein
- 10 g
- Carbs
- 24 g
- Fat
- 24 g
- Fiber
- 6 g
Moderate · Oven · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
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An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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