Roasted “arnold Farm” Beet Salad With Arugula and Goat Cheese

Total Time
Prep 30 mins
Cook 1 hr 30 mins

The beets for executive chef Wolfgang Birk’s colorful salad come from nearby Arnold Farm. It is served at Gaylord National’s Old Hickory Steakhouse near Washington, D.C.

Ingredients Nutrition


  1. Preheat oven to 350◦ F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly.
  2. Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature.
  3. When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.
Most Helpful

4 5

Interesting recipe. I love beets in any form. Had to use some freshly grated Parma in place of my spoiled Feta. Sigh! Made for the Farmhouse event in Cooking Photos.