Roasted Beet and Arugula Salad

Source: unsure, this recipe is copied over and over on the Internet!


Serves 4 persons. Preparation: 10 min, cooking: 60 min

  • 3 large golden beets (about 1 1/2 pounds)
  • 3 tbsp olive oil
  • 4 oz arugula leaves, washed (about 2 large handfuls)
  • 1/2 cup chopped toasted pecans
  • 1/4 cup rice vinegar
  • 2 tbsp sherry vinegar
  • 2 oz goat cheese
  • salt and fresh ground black pepper to taste


  1. Preheat oven to 375 °F.

  2. Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake for 1 hour or until tender. Let cool to room temp or refrigerate. This can be done in advance.

  3. With a knife, scrap off the beet skin, and cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese. Toss well to combine, and divide on to 4 plates. Crumble the cheese on top, and serve.

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