Roasted Beet and Arugula Salad


Roasted beet and arugula salad

We eat a lot of salads during a residence given it’s an easy approach to get healthy greens into a diet. I’m unequivocally amatory this roasted beet and arugula salad lately, generally given both are flourishing in a garden right now.

If you’re fearful of beets, don’t be… when roasted they are honeyed and proposal and oh-so-good for you!

Easy-Peasy Roasted Beet and Arugula Salad

I know this recipe looks lengthy, yet it unequivocally is elementary (promise!). There are a few opposite components to assemble, yet it comes together fast while a beets are roasting in a oven. There are also a few opposite ways to fry a beets depending on your preference.

Tips for Prepping Beets

I’m all about saving steps, and it turns out we don’t have to flay beets before cooking. Just rinse and dumpy good before cooking. The beet will flay simply after roasting if we cite not to eat a skin. Bonus: The flay helps enclose a beets’ healthy juices.

I’ve also found that when stealing a beet tops it helps to not cut too distant down, as a beet extract will trickle out in a oven. It’s easier and reduction disorderly to only clout a tip off after roasting.

Warning: Beet Stains

Once a beets are roasted they’ll need chopped. Beets will stain, so don’t do this over a favorite wooden slicing house or white countertop. They’ll also mark fingers, yet gloves can be ragged if desired.

Fun fact: Beets will also make your poop red if we eat enough!

How to Soak Pecans

Nuts enclose phytic poison that can stop digestion and forestall a physique from scrupulously interesting nutrients. There’s an easy work around though. Like grains, pecans can be dripping to revoke a phytic poison content.

  • Soak 1 crater of pecans overnight in 2 cups of comfortable H2O and 1/2 tablespoon of salt.
  • Rinse a nuts, afterwards evaporate them for 12-24 hours.
  • If we don’t have a dehydrator, use an oven on a lowest feverishness environment (preferably 150 degrees) instead.

The Aluminum Foil Dilemma

Aluminum foil is handy, yet it doesn’t come though health concerns. To assistance forestall aluminum from leaching into a beets while roasting, hang in healthy vellum paper afterwards aluminum foil. The vellum helps yield a separator opposite a aluminum, yet still yields a easily roasted beet.

If we wish to skip a aluminum foil altogether, simply place a beets on a piece vessel and toss with oil before roasting. They won’t demeanour as flattering yet it still gets a pursuit done.

Roasted beet and arugula saladRoasted beet and arugula salad

1 vote


Roasted Beet and Arugula Salad Recipe

Prep 15 mins

Cook 1 hour

Total 1 hour, 15 mins

Author Katie Wells

Yield 8 servings

The worldly season of a beets combines with a spice of a dressing, a creaminess of a cheese, and a slight piquant ambience of a arugula.


  1. First fry a beets: preheat a oven to 400°F.
  2. Wrap a beets in vellum paper, afterwards in aluminum foil and place them on a piece pan.
  3. If we cite not to use aluminum foil during all, afterwards only put a beets true onto a baking sheet. Drizzle with some olive oil, afterwards shower with salt and peppers before putting them in a oven.
  4. Roast a beets for 50-60 minutes, or until a pointy blade extrinsic in a core shows they’re tender.
  5. While a beets are cooking make a candied pecans and afterwards a vinaigrette: Spread a pecans out on a baking piece and fry in a oven with a beets for 5-10 minutes, stirring median through.
  6. Remove a pecans once we can smell them roasting, differently they’ll bake quickly.
  7. While a pecans are roasting, supplement a brownish-red sugar, coconut oil, and salt to a tiny saucepan and prepare over low feverishness until all is melted and combined.
  8. Add a roasted pecans to a brownish-red sugarine reduction and stir to coat.
  9. Spread a pecans on a vellum lined baking piece and place them in a fridge to harden.
  10. Once hardened, mangle a pecans detached with your hands and keep them in a fridge until prepared to use.
  11. To make a vinaigrette mix all a vinaigrette mixture in a tiny play or mason jar and drive or shake to combine. 
  12. When a beets are done, uncover and let cold for 10 mins before peeling.
  13. Chop a cooled and peeled beets, afterwards shower with salt and peppers to taste.
  14. Place a arugula in a vast play and toss it with adequate sauce to coat, afterwards pierce a arugula to a portion platter.
  15. Arrange a chopped beets, candied pecans, and goat cheese on tip of a lettuce.
  16. Serve comfortable or during room temperature.


Store a leftover sauce in a mason jar with a lid for use with another salad.

Courses Dinner

Cuisine American

Nutrition Facts

Serving Size 2 cups salad with 2 TBSP vinaigrette

* Percent Daily Values are formed on a 2,000 calorie diet. Your daily values might be aloft or reduce depending on your calorie needs.

What’s your favorite form of salad? Ever attempted adding roasted beets to one? Share below!


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