Roasted Beet and Arugula Salad using red and gold beets, is dressed simply with a red wine vinaigrette and is perfect as a side salad to pasta, pizza or even a light lunch. This salad is easy to make, can be prepared ahead and assembled in minutes.
If you’re a beet fan like I am, then this Roasted Beet and Arugula Salad is for you because here’s nothing better than roasted beets. They take on so much flavor, they’re earthy and slightly nutty which is why this salad works.
Toasted pecans perfectly complement the nuttiness of the beets with a slightly peppery bite from the arugula and then the creamy tang of the Asiago cheese, all the flavors just work so well together.
I like to roast the beets then keep them refrigerated until I make the salad. The dressing can also be made ahead and so the salad comes together in minutes.
The lemon dressing is bright, very light and fresh tasting with a little acidity from the lemon and vinegar which is balanced out with a slight sweetness from honey or agave. The salad is finished with shaved Asiago cheese. I like Asiago because of it’s mild flavor, but you can use any cheese you prefer.
This salad not only looks striking and colorful, it looks gourmet and is good enough to serve at a dinner party to your most discerning guests. My grocery store stocks both gold and red beets and I like to make both just for the look, but if you can’t find gold beets, using all red beets is just as good.
May also happens to be salad month, so go ahead, treat yourself to a delicious salad. Not only are they enjoyable, they’re also good for you and the possibilities are endless when it comes to building a good salad.
Roasted beet and arugula salad is dressed simply with a red wine vinaigrette and is perfect as a side salad to pasta, pizza or even a light lunch.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
2 pounds (907 grams) red and gold beets, trimmed of the greens, washed and dried
1 tablespoon olive oil
Salt and pepper
Juice of 2 lemons
1 teaspoon red wine vinegar
1/4 teaspoon honey
1/2 cup (118 ml) light olive oil
1/2 teaspoon salt
Small pinch freshly ground black pepper
3 ounces (95 grams) pecan halves, unsalted
1 cup (20 grams) arugula/rocket lettuce
3 ounces (84 grams) Asiago cheese, shaved with potato peeler * see note
Preheat oven to 375°F/190°C.
Take a large piece of foil and place beets in the center. Drizzle with the tablespoon of olive oil, salt and pepper.nWrap up well and tight in the foil. Roast for 45 minutes until tender. They should have no resistance when a knife is inserted.nAllow the beets to cool in the open foil packets.
To a small mixing bowl, add the lemon juice, red wine vinegar and honey or agave. Drizzle in the olive oil while whisking until emulsified. Add salt and pepper to taste, set aside.
Add the pecans to a small sauté pan over medium low heat. Toast until you start to smell the pecans, turning often until toasted. Set aside and allow to cool.
Once cooled, the beets should peel easily by using a paper towel to 'wipe' the skin off. Slice into wedges. Arrange on a plate, sprinkle with arugula, pecans and slices of cheese.
Drizzle with the dressing and freshly ground pepper.
You can use any cheese you prefer or leave it out.
24 Comments on “Roasted Beet and Arugula Salad”
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I love beets and I bet roasted must be packed with flavors! Great salad!
What a beautiful salad, Janette! I love the contrast of the roasted beets with the tangy cheese and delicious pecans. Pinning and tweeting! Thank you for sharing with us at the Hearth and Soul hop.
Delicious roasted beet salad, thanks for sharing
This is te sort of salad that is perfect after the over indulging week that I have just had.
I know what you mean Bintu 🙂
This looks very healthy and delicious Janelle! Great salad! Pinned and shared!
Beets are so healthy! I want to do this! Thanks for sharing with the Thursday Blog Hop!
Yup, this is pretty much my idea of a perfect salad! I think I could eat the whole lot as a main course. Beets go so so well with cheese and nuts, don’t they? And pecans are my favourite. Wonderful salad, Janette, and pinning a lot!
Thank you Helen, I really do love this salad.
What a gorgeous salad – even beet avoiders will want to try this one!
Thank you so much Kristi
I adore roasted beets and your salad looks incredibly delicious!
Thank you so much Linda
Love roasted beets and definitely need to try this salad! Looks pretty and delicious!
I LOVE beets and always find amazing recipes for them. This one is going into my collection. I am intrigued about combining arugula and beets together.
I love you’ll love the combo 🙂
I have really learned to like beets and this is a lovely salad.
Thank you Peter
I adore beets! And the colors and textures of this salad just make me so hungry! Great work! Yum!
Thank you Debi, I can’t get enough of this salad 🙂
This salad is so pretty it makes me actually want to try beets! My mom gave us beets from a can growing up, so I’ve got a thing I need to get over. I love the colors in this salad so much! – next time I’m at the Farmer’s market, I’ll grab some and give them a try.
We love a good roasted beet salad and your version looks wonderful; thanks for sharing!
The colors of this salad are just gorgeous! Such a wonderful balance of flavors – the earthy beets, the peppery arugula, salty parmesan, and sweet peaches… this dish truly has it all!