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Roasted Beet and Goat Cheese Salad
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

The best ways to enjoy beets are pickled (the best were my mother-in-law’s) or in a salad! Beets are packed with fibre, folate, potassium, vitamin A and antioxidants!

Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: Beet, Budget-Friendly, Easy, Gluten-Free, Salad, Vegetarian
Servings: 4 People
  • 6 beets (purple and/or gold)
  • 6 cups arugula
  • 1/2 cup goat cheese crumbled
  • 1/2 cup pecans
  • 1/4 cup balsamic vinaigrette
  1. Preheat the oven to 400˚F. Line the bottom of a medium baking sheet with foil. Wrap each beat tightly in foil and place on a baking sheet. Bake for 1 hour or until the largest beet is easily pierced. Cool beets and peel the skin with disposable gloves. Slice into wedges.

  2. In a large mixing bowl, combine arugula, beets, goat cheese, pecans and vinaigrette. Toss and serve.

    Beets And Goat's Cheese Arugula Salad
Recipe Notes

If you are not serving right away, wait until serving to add the vinaigrette.

Pecans: if you prefer toasted pecans, you can simply toast them in a skillet until golden


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Have Questions? Contact Heïdi!

Heïdi Boilard, Msc, RD

Sports Dietitian