Roasted Beet and Arugula Salad

We eat a lot of salads at our house since it’s an easy way to get healthy greens into our diet. I’m really loving this roasted beet and arugula salad lately, especially since both are growing in our garden right now.

If you’re afraid of beets, don’t be… when roasted they are sweet and tender and oh-so-good for you!

Easy-Peasy Roasted Beet and Arugula Salad

I know this recipe looks lengthy, but it really is simple (promise!). There are a few different components to assemble, but it comes together quickly while the beets are roasting in the oven. There are also a few different ways to roast the beets depending on your preference.

Tips for Prepping Beets

I’m all about saving steps, and it turns out you don’t have to peel beets before cooking. Just wash and scrub well before cooking. The beet will peel easily after roasting if you prefer not to eat the skin. Bonus: The peel helps contain the beets’ natural juices.

I’ve also found that when removing the beet tops it helps to not cut too far down, as the beet juice will leak out in the oven. It’s easier and less messy to just chop the top off after roasting.

Warning: Beet Stains

Once the beets are roasted they’ll need chopped. Beets will stain, so don’t do this over a favorite wooden cutting board or white countertop. They’ll also stain fingers, but gloves can be worn if desired.

Fun fact: Beets will also make your poop red if you eat enough!

How to Soak Pecans

Nuts contain phytic acid that can inhibit digestion and prevent the body from properly absorbing nutrients. There’s an easy work around though. Like grains, pecans can be soaked to reduce the phytic acid content.

• Soak 1 cup of pecans overnight in 2 cups of warm water and 1/2 tablespoon of salt.
• Rinse the nuts, then dehydrate them for 12-24 hours.
• If you don’t have a dehydrator, use an oven on the lowest heat setting (preferably 150 degrees) instead.

The Aluminum Foil Dilemma

Aluminum foil is handy, but it doesn’t come without health concerns. To help prevent aluminum from leaching into the beets while roasting, wrap in natural parchment paper then aluminum foil. The parchment helps provide a barrier against the aluminum, but still yields a nicely roasted beet.

If you want to skip the aluminum foil altogether, simply place the beets on the sheet pan and toss with oil before roasting. They won’t look as pretty but it still gets the job done.

Roasted Beet and Arugula Salad Recipe

The earthy flavor of the beets combines with the tang of the dressing, the creaminess of the cheese, and the slight peppery taste of the arugula.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Calories 386kcal

Author Katie Wells

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Servings

8 servings

1x2x3x

Ingredients

• 8 medium beets (scrubbed, tops removed)
• 16 oz baby arugula
• 4 oz soft goat cheese (crumbled)

Vinaigrette Ingredients

• ½ cup balsamic vinegar
• ½ cup olive oil
• 2 tsp Dijon mustard
• 2 tsp salt
• 1 tsp black pepper

Candied Pecans

• ¼ cup brown sugar
• ¼ cup coconut oil
• 1 pinch salt
• 1 cup pecans

Instructions

• First roast the beets: preheat the oven to 400°F.
• Wrap the beets in parchment paper, then in aluminum foil and place them on a sheet pan. If you prefer not to use aluminum foil at all, then just put the beets straight onto the baking sheet.
• Drizzle with some olive oil, then sprinkle with salt and pepper before putting them in the oven.
• Roast the beets for 50-60 minutes, or until a sharp knife inserted in the center shows they’re tender.
• While the beets are cooking make the candied pecans and then the vinaigrette: Spread the pecans out on a baking sheet and roast in the oven with the beets for 5-10 minutes, stirring halfway through.
• Remove the pecans once you can smell them roasting, otherwise they’ll burn quickly.
• While the pecans are roasting, add the brown sugar, coconut oil, and salt to a small saucepan and cook over low heat until everything is melted and combined.
• Add the roasted pecans to the brown sugar mixture and stir to coat.
• Spread the pecans on a parchment lined baking sheet and place them in the refrigerator to harden.
• Once hardened, break the pecans apart with your hands and keep them in the fridge until ready to use.
• To make the vinaigrette combine all the vinaigrette ingredients in a small bowl or mason jar and whisk or shake to combine. 
• When the beets are done, unwrap and let cool for 10 minutes before peeling.
• Chop the cooled and peeled beets, then sprinkle with salt and pepper to taste.
• Place the arugula in a large bowl and toss it with enough dressing to coat, then move the arugula to a serving platter.
• Arrange the chopped beets, candied pecans, and goat cheese on top of the lettuce.
• Serve warm or at room temperature.

Nutrition

Nutrition Facts

Roasted Beet and Arugula Salad Recipe

Amount Per Serving (2 cups salad with 2 TBSP vinaigrette)

Calories 386 Calories from Fat 303

% Daily Value*

Fat 33.7g52%

Saturated Fat 11.5g72%

Cholesterol 7mg2%

Sodium 740mg32%

Carbohydrates 17.9g6%

Fiber 4.4g18%

Sugar 12.2g14%

Protein 7.1g14%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Store the leftover dressing in a mason jar with a lid for use with another salad.

What’s your favorite type of salad? Ever tried adding roasted beets to one? Share below!