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Beet & Arugula Salad
January 2, 2026
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This Beet and Arugula Salad delivers exactly what you want from a great salad. Tender beets, peppery arugula, crisp apple, creamy goat cheese, and a bold balsamic dressing all show up in every bite. It’s built to stay balanced and fresh after it’s tossed, so the last forkful tastes just as good as the first.
Ingredient Notes + Variations
This beet salad leans simple but intentional. Each ingredient plays a role, nothing feels random, and the flavors stay clean and fresh from start to finish.
- Beets: Earthy, tender, and naturally sweet once baked.
- Arugula and spinach mix: Peppery arugula softened with spinach keeps the salad balanced.
- Granny Smith apple: Crisp and tart, it adds crunch and brightness.
- Pecans: Toasted for extra depth and warmth.
- Goat cheese: Creamy with a little tang, it ties everything together.
- Balsamic vinegar: Rich and slightly sweet, it anchors the dressing.
- Dijon mustard: Adds structure and subtle sharpness.
- Honey: Just enough sweetness to round things out.
- Garlic: One clove goes a long way here.
How to Make Beet and Arugula Salad
This beet and arugula salad comes together in layers, and none of them are complicated. The oven does the heavy lifting for the beets, the dressing takes minutes, and the final assembly is quick and satisfying. Full printable recipe card is below.
Step 1: Bake the Beets
Preheat the oven to 400° F. Arrange the beets in a baking dish with a shallow layer of water, cover tightly, and bake until fork tender.
Step 2: Make the Dressing
Whisk the balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper until smooth and glossy.
Step 3: Prep the Beets
Once cool enough to handle, rub off the skins with a paper towel and dice into bite sized pieces.
Step 4: Assemble the Salad
Layer the greens, beets, apple slices, pecans, and goat cheese. Toss with dressing or serve it on the side.
Tips for Success
- Let the beets cool before peeling, the skins slide right off.
- Toast the pecans in a dry skillet for a few minutes to boost flavor.
- Slice the apple right before serving to keep it crisp and bright.
- Start with less dressing, then add more as needed.
What to Serve with Roasted Beet and Arugula Salad
- Add a protein like Baked Salmon, Garlic Butter Shrimp, Balsamic Grilled Chicken, or Grilled Garlic & Herb Ribeye Steak.
- Garlic Bread or Focaccia.
- Sweet Potato Curry Soup, Tomato Basil Soup, or Minestrone.
This beet and arugula salad proves that simple ingredients can still feel thoughtful and polished. It’s fresh, colorful, and exactly the kind of recipe you’ll want to keep in rotation. The printable recipe card is below. Have a great day, friends!
Beet & Arugula Salad
Beets, peppery arugula, crisp apple slices, and creamy goat cheese come together with toasted pecans for a little crunch in every bite. Everything is finished with a simple balsamic dressing that keeps the salad fresh, balanced, and easy to love.
Ingredients
for the salad-
- 1 pound beets tops, and roots trimmed (about 3 medium beets)
- 5 ounces baby arugula and baby spinach mix
- 1 Granny Smith apple sliced
- 1/2 cup pecans toasted
- 4 ounces goat cheese crumbled
for the dressing-
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 clove garlic finely minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly cracked
Instructions
for the salad-
- Preheat oven to 400° F.
- Place beets in a 9×13-inch baking dish or a dish large enough to hold the beets in a single layer.
- Pour a 1/2 inch layer of water into the bottom of the dish. Cover with foil and bake for 50-60 minutes, or until beets are tender in the center when pierced with a knife.
- Transfer beets to a cutting board and let stand until cool enough to handle.
for the dressing-
- Add balsamic vinegar, olive oil, Dijon mustard, honey, garlic, salt, and pepper to a medium mixing bowl or dressing container. Whisk until combined.
- Using a paper towel to hold the beets, remove the beet skin or peel them with a sharp paring knife. Dice each beet into bite-sized pieces.
- Add arugula and spinach mix to a large serving bowl or platter. Top with roasted beets, apple slices, pecans, and goat cheese.
- Toss with salad dressing or serve on the side, depending on your preference.
Notes
Storage Instructions
Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately and toss just before serving. This recipe is not freezer friendly, but the beets and dressing can be made a day ahead.Nutrition
Calories: 221kcalCarbohydrates: 17gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 9mgSodium: 345mgPotassium: 423mgFiber: 4gSugar: 13gVitamin A: 804IUVitamin C: 9mgCalcium: 90mgIron: 2mg
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Variations
- Replace goat cheese with blue cheese or feta.
- Swap pecans for walnuts, almonds, pistachios, or pine nuts. Want more sweetness? Add candied pecans.
- Replace apples with pears.
- For a heartier salad, add couscous, farro, or quinoa.
FAQ
Can I make beet and arugula salad ahead of time?
Yes. Bake the beets and prepare the dressing up to 24 hours in advance. Assemble just before serving.
Do I have to peel the beets?
Peeling is optional, but removing the skins gives the salad a smoother texture.
Can I use pre cooked beets?
You can, but baking fresh beets gives better flavor and texture.
More Salad Recipes to Try
- Pear Salad with Maple Tarragon Dressing
- Wedge Salad
- Crispy Chicken Asian Salad
- Kale Salad with White Balsamic Dressing
- Southwest Chicken Salad
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
