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Overhead view of Roasted Beet and Arugula Salad

Roasted Beet and Arugula Salad

  • Author: Megan Keno
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 salads 1x
  • Category: Salad
  • Method: Roasted
  • Cuisine: American


Arugula, Roasted Beets and Goat Cheese are topped with an irresistible Raspberry Balsamic Dressing.


Units Scale
  • 6 cups Arugula
  • 1/4 cups Sliced Red Onion
  • 1/3 cup Goat Cheese, crumbled
  • 2 beets, halved and sliced 1/4-1/3″ slices
  • 1/4 cup Raspberry Balsamic Sauce, such as STAR
  • 1/3 cup Extra Virgin Olive Oil, divided
  • 2 cloves Garlic, minced
  • Salt and Pepper
  • Raspberries, for garnish (optional)


  1. In a saucepan with a steamer basket, bring 2 cups of water to a boil. Place sliced beets into the steamer basket. Steam until fork tender.
  2. Preheat oven to 400 degrees. Drain beets and place on a baking sheet. Drizzle beets with a couple of tablespoons of the olive oil, salt and pepper and minced garlic.
  3. Roast 15-20 minutes, turning half way through. Remove from oven and allow to cool.
  4. In a small bowl, whisk together the remaining olive oil, an raspberry balsamic sauce until evenly mixed. For additional raspberry flavor add in a few fresh raspberries, salt and pepper.
  5. Toss arugula with goat cheese, onions, roasted beets, additional raspberries if desired and topped with balsamic dressing.