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Arugula, Orange and Roasted Beet Salad

Lettuce Turnip the Beet: Arugula, Orange and Roasted Beet Salad

1 hour


Beets are one of my favorite vegetables. They are packed full of immune-boosting vitamins and fiber. Their deep purple color is just a visual to tease your taste buds for their rich, earthy flavor. Cooking with beets is easier than you think. Roasting them brings out their flavor with a touch of sweetness. Beets have a very mild bitter taste, so pairing them with citrus is a perfect combination. In this recipe, we use oranges to brighten and enhance the beets’ natural bitter notes. The creaminess from the goat cheese will take a plain salad to the next level. Enjoy topped with crunchy walnuts and fresh lettuce from your produce box!


Preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them in the oven for 50 minutes to 1 hour or until the middle is tender. Unwrap and set aside for 10 minutes until cool.

Peel the beets with a knife. Because of their beautiful color, you may want to peel over a piece of parchment paper to prevent staining your cutting board.

Salad dressing: Whisk together the vinegar, olive oil, 2 teaspoons salt and 1 teaspoon pepper and set aside.

While the beets are still warm, cut each one into 4–6 wedges and place them in a large mixing bowl. Toss them with half of the vinaigrette, 1 teaspoon salt and 1/4 teaspoon pepper. When beets are warm, they absorb more vinaigrette. Also, peel and cut oranges into 6–8 wedges.

Place the arugula and lettuce in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula and lettuce on a serving platter, and then arrange the beets, oranges, walnuts and goat cheese on top. Drizzle with additional vinaigrette and serve warm or at room temperature.

This is a recipe by
Monique Jacques Cooper
View all my recipes
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