This roasted beet salad is one of those simple dishes that looks impressive but couldn't be easier to make. Sweet roasted beets, peppery arugula, creamy goat cheese, and crunchy pepitas come together with a drizzle of olive oil and balsamic glaze for a salad that's as beautiful as it is delicious.
I've been making this roasted beet salad for years, and it's one of those recipes that never fails to impress. Whether I'm serving it for Thanksgiving dinner, Christmas lunch, or a casual gathering with friends, it always disappears quickly and someone inevitably asks for the recipe.
One of the reasons I love this salad so much is that it feels special without requiring much effort. The beets can be roasted a day or two ahead of time, which makes assembly incredibly easy when you're hosting. Just arrange everything on a platter, add the toppings, and you have a gorgeous salad that looks like it came from a restaurant.
The combination of sweet roasted beets, peppery arugula, creamy goat cheese, fresh mint, and crunchy pepitas is simple but so good. It's colorful, packed with flavor, and brings a bright, fresh element to heavier holiday meals. My family loves it, and if you happen to have leftovers, it tastes just as delicious the next day.
If you're looking for an easy make-ahead side dish that's beautiful enough for a holiday table but simple enough for a weeknight dinner, this roasted beet salad is one you'll come back to again and again.
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Equipment
You don't need any special equipment for this roasted beet salad. Here's what you'll need:
- Rimmed baking sheet - For roasting the beets.
- Aluminum foil - To cover the beets while they roast, helping them stay tender.
- Sharp knife and cutting board - For trimming and slicing the beets.
- Mixing bowl (optional) - Helpful for tossing the arugula with lemon juice before assembling the salad.
- Serving platter or large plate - This salad is especially beautiful served on a large platter rather than in a bowl.
- Paper towels or disposable gloves (optional) - Red beets can stain your hands and cutting board, so these can make cleanup easier.
Ingredients & Substitutions
- Beets - I like using a mix of red and golden beets for the beautiful color contrast, but you can absolutely use all red beets if you prefer. Red beets tend to be a bit sweeter, while golden beets have a slightly milder, less earthy flavor. While I prefer freshly roasted beets, if you're crunched for time you can use store bought prepared beets.
- Micro arugula - I love using micro arugula for a more delicate presentation, but baby arugula works just as well and is easier to find in most grocery stores. If you don't like the peppery flavor or arugula you can substitute with baby spinach.
- Lemon juice - I highly recommend using fresh over bottled.
- Goat Cheese - Creamy goat cheese pairs perfectly with roasted beets. But if you're not a fan you can substitute with feta or even mozzarella for a milder taste.
- Pepitas (Pumpkin Seeds) - Add a delicious crunch and nutty flavor. Pistachios, walnuts, or pecans are all great alternatives.
- Fresh Mint - Adds freshness and a pop of flavor. Fresh basil can be substituted for a different but equally delicious twist.
- Olive oil - Used for roasting the beets and drizzling over the finished salad. A good-quality extra virgin olive oil adds the best flavor. I recommend Drizzle Graza Olive Oil.
- Balsamic Glaze - A drizzle of balsamic glaze adds a touch of sweetness and makes the salad feel extra special.
- Flaky Sea Salt (Optional) - A finishing sprinkle elevates the flavors and adds a little texture.
Step-by-Step Photos
Recipe FAQs
Yes! In fact, this is one of my favorite make-ahead salads for entertaining. The beets can be roasted, peeled, and refrigerated up to 3 days in advance. When you're ready to serve, simply assemble the salad and add the toppings.
The beets are ready when a fork or knife slides easily into the center with little resistance. Smaller beets may be done in about 35 minutes, while larger beets can take up to an hour.
Yes, for the best texture. After roasting and cooling slightly, the skins should rub off easily with your fingers or a paper towel.
Feta cheese is the easiest substitute and pairs beautifully with beets. You could also use crumbled blue cheese if you enjoy stronger flavors or mozzarella for a milder taste.
Pepitas are my favorite because they add crunch without overpowering the other flavors. Pistachios, walnuts, pecans, or even sliced almonds are all delicious options.
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Made this Roasted Beet Salad recipe? Let me know what you think in the comments!
Recipe
Roasted Beet Salad
Equipment
- rimmed baking sheet
- Aluminum foil
- Cutting board and knife
- platter
Ingredients
- 8 medium beets, scrubbed with tops removed
- 1 tablespoon olive oil
- salt & pepper
- 2 oz micro arugula substitute with baby arugula or baby spinach
- ½ lemon
- 2 oz goat cheese, crumbled
- 3 tablespoon roasted pepitas substitute with pistachios or walnuts
- 1 tablespoon mint, thinly sliced add more or less to taste
- flaky sea salt
- black pepper
- olive oil a good quality finishing olive oil
Instructions
Roast the Beets
- Preheat the oven to 400°F. Place the beets on a foil-lined baking sheet and drizzle with olive oil. Season generously with salt, then cover tightly with another piece of foil. Roast for 35–60 minutes, or until the beets are fork-tender.*The exact cooking time will depend on the size of your beets, with smaller beets cooking more quickly and larger beets taking closer to an hour.*
- Remove the baking sheet from the oven and remove the foil. Once the beets are cool enough to handle, use your hands or a paper towel to gently rub off the skins. You can also use a vegetable peeler. Slice the beets into rounds, then cut the rounds in half to create half-moon slices. Set aside while you assemble the salad.
Assemble the Salad
- Arrange the arugula on a serving platter and squeeze half of the lemon over the greens. Toss lightly to coat. Layer the roasted beet slices over the arugula, then give everything another squeeze of fresh lemon juice.Crumble the goat cheese over the top, distributing it evenly across the salad. Drizzle with a good-quality finishing olive oil and balsamic glaze, then season with flaky sea salt and freshly ground black pepper. Finish with the pepitas and sliced fresh mint before serving. Enjoy!
Nutrition
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