Roast Beet, Goat Cheese & Arugula Salad.. yumm

My favorite lunch lately has been a goat cheese and beet salad. Its filling, healthy and has a fair share of sodium (which I crave in every meal). Below is an amazing recipe, it calls for roasting your own beets.. but honestly I am usually lazy and just buy pre-roasted beets.

Roast Beet and Fresh Arugula Salad with Goat Cheese and Balsamic Glaze

Ingredients (serves 6 as a side dish):

3      Large red beets

3      Large golden beets

8     Ounces crumbled goat cheese +/- (or if using sliced goat cheese, as served at Alici’s, use 12 oz round)

3      Cups washed, small, tender leaves of arugula (you may substitute mesclun or any baby greens)

3      Teaspoons champagne vinegar

3      Teaspoons freshly squeezed lemon juice

3      Teaspoons olive oil

Kosher salt and freshly ground pepper

2     Tablespoons balsamic vinegar glaze (purchase pre-made from a grocery store)


Preheat oven to 400 degrees. Wash and wrap each beet in aluminum foil. Set in a roasting pan lined with aluminum foil. Roast for one hour.

In meantime, whisk together the champagne vinegar, lemon juice, olive oil, salt and pepper in a small bowl. Toss together with the arugula and arrange on a serving platter. Set aside.

After one hour, remove the beets from oven and check with a fork for doneness. If tender when prodded with a fork, allow beets to cool in the pan atop the stove, still covered with the foil, for 15-20 minutes. Open the the foil and cool for a five more minutes, then peel and slice the beets into 1/4 inch rounds. Arrange beets on the platter, atop the arugula. Crumble goat cheese on top of the beets and drizzle with balsamic glaze. Serve warm with a chilled, dry prosecco.

Recipe Source:


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