Roasted Beet Salad

"There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish."
photo by Diet It Up photo by Diet It Up
photo by Diet It Up
Ready In:
1hr 15mins


  • 1 cup arugula
  • 4 beets
  • 18 cup red onion, sliced thin
  • 12 orange, segmented & juices reserved
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon walnuts, chopped
  • 3 ounces goat cheese, crumbled
  • salt and pepper


  • Preheat oven to 375.
  • Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
  • Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
  • Combine sliced beets, orange segments, red onion and dressing in a bowl.
  • Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.

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I’m a twenty something, alright, late twenty something woman living on Long Island and working at a publishing company in the ever stressful NYC. Food makes me happy. What’s not to love about a cheeseburger and fries with a huge chocolate shake on the side? Come on, it’s a match made in heaven that would put a smile on even the grumpiest face. Unfortunately, I’ve been battling a pesky weight problem for what feels like an eternity. To make matters worse, I recently found out I have a blood sugar condition that will likely lead to diabetes. Doesn’t that sound like a recipe for disaster? So, I desperately needed to find a way to still love food, but also squeeze into a pair of skinny jeans. The solution, you ask? That’s a little tricky. I don’t believe in surviving off the frozen food aisle’s never-ending supply of frostbitten chemical concoctions. And the thought of eating a strict lettuce and water diet makes me want to throw myself off a building. So, what’s a gal to do? I learned to Diet-It-Up. I love to cook and I’m always finding ways to take my favorite recipes and shave off a few calories, eliminate some of the processed ingredients and overhaul it in a way that makes it healthier. I’ve mastered every diet under the sun and while Weight Watchers© and The South Beach Diet© can be very successful, they’re tough to stick with when you just want to eat something that tastes good. I don’t have any fancy formal credentials and I’m not going to preach to you about carbs or fat grams. I just want you to enjoy tasty, delicious meals without the next-day calorie guilt. Mix in a jog or two at the gym and you’re on your way to a healthier life. I’m beginning to collect some of my recipes here. I invite you to Diet-It-Up with me. If we’re good all week, maybe we can even sneak in a few sips of that chocolate shake, wink wink.
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