Balsamic Roasted Beet Salad

Balsamic Roasted Beet Salad

Prep time: 20-30 mins. | Cook time: 50 mins. | Serves: 4-5


  • 4 med beets, tops removed and scrubbed
  • ¼ cup balsamic vinegar
  • ¼ cup good olive oil
  • 1 tsp Dijon Mustard
  • 4 oz Baby Arugula
  • ¼ cup roasted, salted almonds, toasted
  • 3 oz soft goat cheese, such as
  • Montrachet, crumbled
  • Kosher salt and fresh ground pepper


  1. Preheat oven to 400°. Wrap the beets individually in
    aluminum foil and place them on a sheet pan. 
  2. Roast them for 50 minutes to 1 hour, until a small sharp knife inserted in the middle indicates that they are tender. 
  3. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. 
  4. Peel the beets with a small knife over a piece of parchment paper to prevent staining your cutting board.
  5. Meanwhile, whisk together the vinegar, olive oil, mustard,
    2 tsp salt, and 1 tsp pepper and set aside. 
  6. While the beets are still warm, cut each one in half and then each half into 4 or 6 wedges and place them in a large mixing bowl. 
  7. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 tsp salt, and ¼ tsp pepper. Taste for seasonings. 
  8. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. 
  9. Put arugula on a platter and then arrange the beets, almonds, and goat cheese on top. 
  10. Drizzle with additional vinaigrette if desired and serve warm or at room

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