Arugula & Beet Salad


Arugula & Beet Salad

This is the perfect fall salad because beets are in season in the fall. The peppery and pungent flavor of the arugula really complements the sweetness of the caramelized beets, and the crunchy walnuts with cranberries make for a sweet and tart surprise.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Allergens: Milk
  • Servings: 4


  • 3 tablespoons shallots (thinly sliced)
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon honey
  • 6 beets (medium, cooked, quartered)
  • 6 cups arugula
  • 1/2 cup walnuts (toasted, coarsely chopped)
  • 1/4 cup dried cranberries
  • 1/2 avocado
  • 3 oz goat cheese (soft, coarsely crumbled)


  1. Preheat oven to 450 degrees F.

  2. Line baking sheet with foil.
  3. Add vinegar, shallots, and honey in medium bowl to make dressing.
  4. Gradually whisk in oil and season with salt and pepper.

  5. Toss beets in small bowl with enough dressing to coat.
  6. Place beets on prepared baking sheet and roast, stirring occasionally, until slightly caramelized (about 12 minutes). Set aside to cool.
  7. Toss arugula, walnuts, and cranberries in large bowl with enough dressing to coat them, seasoning with salt and pepper.

  8. Dice beets and add to salad.
  9. Garnish with avocado and goat cheese.

Bon appétit!