Beetroot Salad
Earthy roasted beets tossed with peppery arugula, tangy goat cheese, and crunchy toasted walnuts. A squeeze of lemon and a drizzle of honey bring all the flavors together in this vibrant, satisfying salad that works as a light lunch or a colorful side.
For 4 servings
- prep
Preheat the oven and prep the beets.
Preheat the oven to 400°F (200°C). Trim the tops and roots from the beets, scrub them clean, and pat dry. Wrap each beet loosely in aluminum foil with a drizzle of olive oil and a pinch of salt and pepper.
TIPWrapping beets individually in foil steams them inside the packet, making them tender and easy to peel. - roast · ~45 min
Roast the beets until fork-tender.
Place the foil-wrapped beets on a baking sheet and roast for 45 to 60 minutes, until a knife slides easily into the center. Let them cool enough to handle, then rub the skins off with a paper towel. Cut into wedges or cubes.
TIPUse a paper towel to rub the skins off — it gives you a better grip and keeps your hands from staining too much. - prep · ~4 min
Toast the walnuts.
While the beets cool, place the walnuts in a small dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan occasionally, until fragrant and lightly golden. Remove from heat and roughly chop.
TIPWatch the walnuts closely — they go from toasted to burnt in seconds. - mix
Whisk the lemon-honey dressing.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, a pinch of salt, and a pinch of black pepper until emulsified.
- assemble
Assemble the salad.
Arrange the arugula on a large platter or divide among plates. Top with roasted beet wedges, scatter the crumbled goat cheese and toasted walnuts over everything. Drizzle the dressing evenly across the salad.
TIPAssemble just before serving so the arugula stays crisp and the walnuts stay crunchy. - serve
Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wrap each beet individually in foil to trap steam, making peeling effortless.
- 2Rub roasted beet skins off with a paper towel to minimize staining on your hands.
- 3Toast walnuts in a dry skillet until fragrant, watching closely to avoid burning.
- 4Assemble the salad just before serving to keep arugula crisp and walnuts crunchy.
- 5Let roasted beets cool completely before slicing to prevent them from crumbling.
- 6Use fresh lemon juice, not bottled, for a brighter, cleaner dressing flavor.
Adapt it for your goals.
Vegan
Replace goat cheese with vegan feta or omit cheese and add creamy avocado slices for richness — perfect for a dairy-free diet.
low oilLow-oil
Skip the olive oil in the dressing and use only lemon juice, honey, and a splash of aquafaba for emulsification — reduces calories without sacrificing flavor.
high proteinHigh-protein
Add 2 cups of cooked quinoa or top with grilled chicken breast to turn this salad into a filling, protein-packed main course.
nut freeNut-free
Replace walnuts with roasted sunflower seeds or pumpkin seeds for a similar crunch that's safe for nut allergies.
Why this is on our healthy list.
Rich in Antioxidants
Beetroot is packed with betalains, a type of antioxidant that helps fight oxidative stress and inflammation.
Good Source of Fiber
Arugula, beets, and walnuts all contribute dietary fiber, supporting healthy digestion and gut health.
Packed with Vitamins A and K
Arugula is notably high in vitamin K (for bone health) and vitamin A (for vision and immunity).
Heart-Healthy Fats
Walnuts provide omega-3 fatty acids, which are known to support cardiovascular health.
Low in Calories
This salad is a nutrient-dense, low-calorie dish ideal for weight management when served as a light lunch.
Frequently asked questions
Yes, but roasting fresh beets gives a richer, caramelized flavor and better texture. If using pre-cooked, skip roasting and just slice them, then toss with a bit of olive oil and roast for 10 minutes to warm and add light caramelization.
