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Sliced red and yellow beets on a white plate create a vibrant beet salad, topped with crumbled cheese, pumpkin seeds, fresh herbs, and a drizzle of balsamic glaze.

Roasted Beet Salad

This roasted beet salad combines sweet roasted beets, peppery arugula, creamy goat cheese, fresh mint, and crunchy pepitas for an easy yet elegant side dish perfect for holidays and entertaining.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 112 kcal

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

Calories: 112kcalCarbohydrates: 12gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 4mgSodium: 129mgPotassium: 430mgFiber: 4gSugar: 8gVitamin A: 396IUVitamin C: 12mgCalcium: 52mgIron: 2mg
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