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+ servings
beetroot arugula salad in a bowl alongside balsamic dressing in a small bowl

Roasted Beetroot Arugula Salad

Arugula salad with roasted beetroots, fresh arugula leaves, goat cheese, walnut and a delicious balsamic dressing. It is easy to put together and is a perfect side dish to go with dinner.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 366kcal
Author Subhasmita


  • 2 large beetroots
  • 1 sprig Rosemary
  • 3 cups baby arugula
  • ½ cup toasted walnut
  • cups Goat Cheese or feta

For Balsamic Vinaigrette

  • 2 tablespoon Balsamic Vinegar
  • 2 tablespoon Honey
  • ¼ cup Olive Oil
  • Salt & Pepper


  • For the Balsamic dressing add all the ingredients to a jar, close the lid and shake well to mix everything well.
  • Clean, peel and cut beetroot to bite-size pieces.
  • Preheat oven to 400°F ( 200 °C).
  • Toss beetroot pieces in 2 tablespoons of above dressing. Bake for 20 minutes or until cooked tender and is caramelized around the edges.
  • Let roasted beetroot cool down a bit.
  • In a big salad bowl add baby arugula, roasted beetroot, toasted walnut. Drizzle dressing as per taste and toss well.
  • Top with crumbled goat cheese while serving.


Serving: 100g | Calories: 366kcal | Carbohydrates: 26g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 183mg | Potassium: 571mg | Fiber: 5g | Sugar: 20g | Vitamin A: 596IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 2mg