Roasted Beet and Arugula Salad Recipe

We eat a whole lot of salads at our home because it’s a straightforward method to get wholesome greens into our eating regimen. I’m actually loving this roasted beet and arugula salad recently, particularly since each are growing in our garden proper now.

If you’re afraid of beets, don’t be… when roasted they’re candy and tender and oh-so-good for you!

Easy-Peasy Roasted Beet and Arugula Salad

I do know this recipe appears prolonged, but it surely actually is straightforward (promise!). There are just a few totally different elements to assemble, but it surely comes collectively shortly whereas the beets are roasting within the oven. There are additionally just a few other ways to roast the beets relying in your desire.

Tips for Prepping Beets

I’m all about saving steps, and it seems you don’t need to peel beets earlier than cooking. Just wash and scrub effectively earlier than cooking. The beet will peel simply after roasting in case you want to not eat the pores and skin. Bonus: The peel helps include the beets’ pure juices.

I’ve additionally discovered that when eradicating the beet tops it helps to not lower too far down, because the beet juice will leak out within the oven. It’s simpler and much less messy to only chop the highest off after roasting.

Warning: Beet Stains

Once the beets are roasted they’ll want chopped. Beets will stain, so don’t do that over a favourite picket reducing board or white countertop. They’ll additionally stain fingers, however gloves might be worn if desired.

Fun truth: Beets may also make your poop red in case you eat sufficient!

How to Soak Pecans

Nuts include phytic acid that may inhibit digestion and forestall the physique from correctly absorbing vitamins. There’s a straightforward work round although. Like grains, pecans might be soaked to reduce the phytic acid content.

  • Soak 1 cup of pecans in a single day in 2 cups of heat water and 1/2 tablespoon of salt.
  • Rinse the nuts, then dehydrate them for 12-24 hours.
  • If you don’t have a dehydrator, use an oven on the bottom warmth setting (ideally 150 levels) as an alternative.

The Aluminum Foil Dilemma

Aluminum foil is helpful, however it doesn’t come without health concerns. To assist forestall aluminum from leaching into the beets whereas roasting, wrap in pure parchment paper then aluminum foil. The parchment helps present a barrier in opposition to the aluminum, however nonetheless yields a properly roasted beet.

If you wish to skip the aluminum foil altogether, merely place the beets on the sheet pan and toss with oil earlier than roasting. They received’t look as fairly but it surely nonetheless will get the job finished.

Roasted Beet and Arugula Salad Recipe




Yield 8 servings

The earthy taste of the beets combines with the tang of the dressing, the creaminess of the cheese, and the slight peppery style of the arugula.


  • 8 medium sized beets, tops eliminated and scrubbed
  • 16 ouncesbaby arugula lettuce
  • 4 ouncessoft goat cheese, crumbled

Vinaigrette Ingredients

Candied Pecans


  1. First roast the beets: preheat the oven to 400°F.
  2. Wrap the beets in parchment paper, then in aluminum foil and place them on a sheet pan.
  3. If you favor to not use aluminum foil in any respect, then simply put the beets straight onto the baking sheet. Drizzle with some olive oil, then sprinkle with salt and pepper earlier than placing them within the oven.
  4. Roast the beets for 50-60 minutes, or till a pointy knife inserted within the heart reveals they’re tender.
  5. While the beets are cooking make the candied pecans and then the French dressing: Spread the pecans out on a baking sheet and roast within the oven with the beets for 5-10 minutes, stirring midway via.
  6. Remove the pecans as soon as you’ll be able to odor them roasting, in any other case they’ll burn shortly.
  7. While the pecans are roasting, add the brown sugar, coconut oil, and salt to a small saucepan and cook dinner over low warmth till every little thing is melted and mixed.
  8. Add the roasted pecans to the brown sugar combination and stir to coat.
  9. Spread the pecans on a parchment lined baking sheet and place them within the fridge to harden.
  10. Once hardened, break the pecans aside together with your arms and preserve them within the fridge till prepared to make use of.
  11. To make the French dressing mix all of the French dressing elements in a small bowl or mason jar and whisk or shake to mix. 
  12. When the beets are finished, unwrap and let cool for 10 minutes earlier than peeling.
  13. Chop the cooled and peeled beets, then sprinkle with salt and pepper to style.
  14. Place the arugula in a big bowl and toss it with sufficient dressing to coat, then transfer the arugula to a serving platter.
  15. Arrange the chopped beets, candied pecans, and goat cheese on high of the lettuce.
  16. Serve heat or at room temperature.


Store the leftover dressing in a mason jar with a lid to be used with one other salad.

Courses Dinner

Cuisine American

Nutrition Facts

Serving Size 2 cups salad with 2 TBSP French dressing

Amount Per Serving

Calories 386

% Daily Value

Total Fat 33.7 g


Saturated Fat 11.5 g


Cholesterol 7 mg


Sodium 740 mg


Total Carbohydrates 17.9 g


Dietary Fiber 4.4 g


Sugars 12.2 g

Protein 7.1 g


* Percent Daily Values are primarily based on a 2,000 calorie eating regimen. Your every day values could also be larger or decrease relying in your calorie wants.

What’s your favourite kind of salad? Ever tried including roasted beets to 1? Share beneath!

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