Roasted Beet Salad with Arugula and Olive Oil Dressing

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Roasted Beet Salad with Arugula and Olive Oil Dressing

December 2, 2020
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Roasted Beet Salad with Arugula and Olive Oil Dressing

Arugula and Roasted Beet Salad with Olive Oil

You guys, this Roasted Beet Salad with Arugula and Olive Oil Dressing is the epitome of Fall, yet perfect for all the upcoming holiday celebrations on the calendar!  

I chose Golden Beets and Candy Cane Beets to up the festive look to this salad.  The candy cane beets are just like they sound, striped! And when quartered for this dish, they look amazing and perfectly cheery.

 

Arugula and Roasted Beet Salad with Olive Oil

This dish takes just minutes to prepare, considering your beets are pre-cooked, and is so hearty that you can eat this alone for a light weeknight meal.

 

Roasted Beets

We start with fresh beets, scrubbed and trimmed.  I chose to keep my salad rustic with the skin on, but if you prefer to remove the skins, you can do that now.

 

Roasted Beets

Pour olive oil on each beet and toss to coat

 

Roasted Beets

Place the baking sheet into a 450 degree oven and roast for about 20-25 minutes, depending on the size of your beets.  Test for doneness by sticking a skewer in the center of a beet.  It should go in easily.

 

Roasted Beets

Once they are done, allow to cool on the pan for about an hour.  Chop into large chunks and place in a bowl

 

adding fixings

Add the arugula, feta, salt and pepper.  Drizzle in the olive oil and toss to combine.

 

tossing beet salad

Add in more salt and pepper if needed

 

Arugula and Roasted Beet Salad with Olive Oil

Transfer to a plate and serve immediately

 

Arugula and Roasted Beet Salad with Olive Oil

Seriously, this roasted beet salad is one of the best things I’ve made all year!

 

Arugula and Roasted Beet Salad with Olive Oil

Store any leftovers in the fridge for up to three days.

 

Here is the recipe for ya!

Arugula and Roasted Beet Salad with Olive Oil

Roasted Beet Salad with Arugula and Olive Oil Dressing

CA Grown
Roasted beets and arugula pair up with feta and olive oil to make this perfect salad
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 people

Ingredients
  

  • 10 whole beets, small If you are using large beets, adjust the quantity
  • 3 T olive oil
  • 1 handful arugula
  • 1/2 cup feta cheese, crumbled
  • salt and pepper
  • 2 T extra virgin oilve oil

Instructions
 

  • Preheat oven to 450
  • Scrub and trim the beets, peeling the skins if desired. Pat dry.
  • Place the beets on a baking sheet and drizzle the olive oil over, tossing the beets to coat. Place in the oven and roast for about 20-25 minutes, depending on the size of your beets. Always test for doneness by instering a skewer into the beet and it should go in easily when done.
  • Once the beets are done, allow to rest for up to 2 hours. They should be completely cooled before chopping
  • Chop the beets into large bite-size chunks and place into a bowl. Add in the rest of the ingredients and toss to coat, adjusting the salt an pepper as needed
  • Transfer to a serving dish and enjoy
Tried this recipe?Let us know how it was!

 

If you love beets like me, try this recipe out too!

 

Beet Fries with Rosemary Salt

One thought on “Roasted Beet Salad with Arugula and Olive Oil Dressing

  1. The combination of golden beets and candy cane beets, together with arugula is the perfect rainbow diet during the fall.

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