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Roasted Beet, Arugula, and Walnut Salad

Rated as 4.57 out of 5 Stars

"Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets."
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50 m servings 231
Original recipe yields 4 servings


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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
  3. Roast in the preheated oven until beets are tender, about 40 minutes.
  4. Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

Nutrition Facts

Per Serving: 231 calories; 14 23.8 6.2 0 406 Full nutrition

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Have made this recipe a few times now. First time I tried it as is & it was good. However, I just can't leave well enough alone & each time I try it, I make a few modifications because my family...

Loved the combination of sweet beets and bitter arugula ! You can cook the beets up to 2 days ahead and keep refrigerated. I roasted my beets whole, as it's easier to peel and cut them when the...

The salad is tasty, but my question is this: the picture of the salad shows pecans, yet the ingredients list walnuts? Which Did you intend to use for this recipe? Both would work.

I made it several times with boiled beets. We LOVE it every time!

Great combination of flavors. Thanks for the recipe.

I made this as a bruschetta topping to go on sourdough bread. I added caramelized shallots to the recipe, spread the bread with goat cheese and top with the arugula.

I roasted the beets for about an hour. So for time I rated it a 4 stars. It was very tasty. Recommend not peeling the beets and leaving about two inches of the stem. Let the beets cool, then f...

I used glazed peacans instead of walnuts & added crumbled feta. Delicious!

Made this today, using pecans as pictured, and a lot more arugula. The combination of flavors is very good, and hubby repeatedly said it was great so I’ll definitely be making it again. I’d dice...