Ina Garten Roasted Beet Salad
This salad features roasted beets—tender, caramelized, and naturally sweet—paired with arugula, crumbled goat cheese, toasted walnuts, and a homemade vinaigrette. It’s bold, earthy, and refreshing all at once.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
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6 medium beets, tops trimmed
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5 ounces arugula or mixed baby greens
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½ cup crumbled goat cheese
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⅓ cup walnut halves, toasted
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1 tablespoon balsamic vinegar
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1 tablespoon freshly squeezed orange juice
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1 teaspoon Dijon mustard
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1 teaspoon honey
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¼ cup good olive oil
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
Instructions
Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet. Roast for 45–60 minutes, or until tender when pierced with a knife.
Let the beets cool slightly. Unwrap and rub the skins off with a paper towel or gloves. Slice into wedges or rounds.
In a small bowl, whisk together the balsamic vinegar, orange juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking until fully emulsified.
Place arugula in a large bowl or on a platter. Top with beet slices, crumbled goat cheese, and toasted walnuts.
Drizzle the vinaigrette over the salad just before serving. Toss gently or serve with dressing on the side.