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Roasted Beet Walnut Arugula Fall Salad

A vibrant fall salad featuring roasted beets, peppery arugula, crunchy walnuts, and creamy goat cheese, all drizzled with a simple homemade dressing.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Seasonal
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium beets (roasted, sliced) Look for firm, smooth-skinned beets.
  • 4 cups arugula Can be substituted with spinach or mixed greens.
  • 1/3 cup walnuts (toasted) Pecans or almonds can be used instead.
  • 1/4 cup crumbled goat cheese Can be replaced with feta or vegan cheese.
Dressing Ingredients
  • 2 tbsp olive oil Avocado oil can be substituted.
  • 1 tbsp balsamic vinegar
  • 1 tsp honey Maple syrup can be used for sweetness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wrap the beets in aluminum foil tightly and roast for 45 to 50 minutes, or until tender when pierced with a fork. Let them cool before peeling and slicing.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, and honey until well blended.
Assembly
  1. On a large serving platter, arrange the arugula as the salad base.
  2. Layer the sliced beets over the arugula.
  3. Sprinkle toasted walnuts and crumbled goat cheese on top.
  4. Drizzle the dressing over the salad just before serving.

Notes

Store the salad in the fridge for up to three days. Keep the dressed salad separate until ready to serve. Roasted beets can be frozen for up to three months.