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Roasted Golden Beet and Arugula Salad

The perfect appetizer - light but flavor packed salad that goes great with a crisp white wine
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4 servings


  • 3 Medium Golden Beets
  • 1 tsp Garlic Infused Olive Oil
  • 1 pinch Kosher Salt
  • 1 pinch Ground Black Pepper
  • 6 Cups Arugula
  • 1/3 Cup Crumbled Feta Cheese
  • 1/2 Cup Walnuts chopped and toasted
  • Black Pepper

Balsamic Dressing

  • 1/4 Cup Balsamic Vinegar
  • 3/4 Cup Garlic Infused Olive Oil
  • 1 Tbs Dijon Mustard
  • Kosher Salt
  • Ground Black Pepper


  • Pre-heat oven to 400°F
  • Scrub beets well. Rub each beet with garlic inflused olive oil, kosher salt, and ground black pepper.
  • Wrap tightly in foil. Place on baking sheet. Cook for 1 hour or until fork tender (check at 45 minutes)
  • Remove beets and let cool. Once cool enough to handle, remove skins with pairing knife and set aside to cool completely. Once cooled completely, slice and set aside.
  • In a dry skillet, heat walnuts over medium heat until lightly toasted, set aside.
  • In a large bowl, combine arugula and 3/4 of dressing; toss to coat well. Reserve remaining dressing to add to plated salads as desired.
  • Evenly divide dressed arugula on to four plates or bowls, top with crumbled feta cheese, sliced beets, and toasted walnuts.
    *Optional - add light drizzle of garlic inflused olive oil as a finishing touch with a pinch of kosher salt.


Chef's Note: try subbing out goat cheese for the feta.