Roasted Beet Arugula Salad: 5 Reasons to Love It

A vibrant salad featuring roasted beets, arugula, and a delicious maple balsamic dressing.

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If using pre-cooked beets, skip ahead to step 2. Preheat oven to 400℉ (200°C). Wash beets and cut off the ends with a sharp knife. If using large beets, cut them in half to help them cook faster. Coat them in extra virgin olive oil, salt, and pepper. Wrap each beet in a large piece of foil. Each beet will have its own foil packet. Place them in a single layer on a sheet pan or baking dish and roast in the oven for 45-60 minutes. When the beets are easily pierced with a fork, remove them from the oven and let them cool. Remove the beet skin with a paper towel or under cold water. Slice or dice the beets to your preferred size.
While the beets are roasting, slice your apple and shallot. Set aside. Make the Maple Balsamic Dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar.
In a medium bowl or large bowl, add the arugula. Top the bed of arugula with roasted beets, apple slices, shallot, walnuts, and goat cheese.
Drizzle the dressing on top of the salad. Give it a toss and enjoy!