Beet & Arugula Salad

A plate of arugula salad with apple slices, roasted beets, pecans, and crumbled goat cheese on a white surface.

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.

Course Salad

Cuisine American

Keyword arugula, beet & arugula salad, beet salad

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 221kcal

Author Katie Cooksey

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 9x13-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