Roasted Beet Salad

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This classic salad, full of antioxidants, is delicious in winter or summer. We recommend serving it at room temperature, but cold and warm are also delicious. Try with different colored beets (golden, traditional red and even candy striped) for variety. We love this salad on a summer evening with a glass of wine.


  • 8 Beets, washed but not peeled
  •  ½ cup Trade Joe’s Premium Olive Oil
  • ½ cup Balsamic Vinegar
  • 3 tsp. Kosher Salt
  • 1 ¼ tsp. freshly ground Black Pepper
  • 4 oz. Baby Arugula or other bitter lettuce
  • 4 oz. Goat Cheese


Preheat oven to 400° F. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them until a sharp knife inserted into the center indicates they’re tender (50 minutes – 1 hour depending on their size). Unwrap your beets and let cool until safe to handle (about 10 minutes). Peel them over a piece of parchment paper to avoid staining your cutting board.

Whisk together the olive oil, vinegar, mustard, 2 teaspoons salt, and 1 teaspoon black pepper and set aside. While the beets are still warm, cut each one half and each half into 5 or 6 wedges, then place into large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette you just made up (warm beets absorb more), 1 teaspoon salt, and ¼ teaspoon pepper. Continue to add salt and pepper to taste.

In a separate bowl, toss the arugula with just enough vinaigrette to moisten the leaves. Place on a serving platter and top with your beets and goat cheese. Serve when beets are warm or at room temperature.

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