Roasted Golden Beet Salad

5 from 4 votes

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There are so many reasons to love beets, especially in salads. With crumbled goat cheese, walnuts, scallions and herbs, this easy roasted golden beet salad even can be served as a side dish too. Beets taste earthy and have a little bit of sweetness that plays well with lots of other salad ingredients.

Roasted golden beet salad on a plate.

Why You’ll Love This Recipe

This salad has a wonderful balance of flavors and textures. I combine roasted beets and arugula with crunchy walnuts and lightly oniony scallions for great bite. I skip orange juice and citrus (also friends with beets) and stay firmly with greens and fresh herbs.

Golden beets aren’t as messy to prep as red beets. You don’t have to worry about staining  with golden beets, and they are a little sweeter.

The arugula vinaigrette is special. It takes inspiration from homemade pesto and swaps out basil leaves and uses arugula instead giving it a pleasantly peppery taste.

How To Roast Golden Beets

Preheat the oven to 400 degrees F.

1. Put each individual beet on a small piece of aluminum foil. Drizzle the beets with olive oil and sprinkle with salt and pepper.

2 Loosely wrap the beets into foil packets. I like to do this right on a baking sheet, so then it’s all set to go in the oven.

Raw beets on a sheet pan folded into foil packets.

3. Roast the beets for 45-50 minutes. Carefully open the packets. You know the beets are ready when they are fork-tender. You should be able to pierce them with a paring knife.

4. Give the beets a little time to cool off. Then you can peel beets by rubbing off their skins with a towel. Just a warning that the color will stain no matter if you have golden or red beets. Slice or dice the beets to your desired side. For this recipe, cut them into 1/2-inch-wide wedges.

Roasted beets on a plan. Beets on a plate being peeled.

Ingredients & Substitutions

ingredients including beets, arugula, goat cheese and scallions

This is what you need for the recipe:

  • Beets: I think red beets are easier to find at grocery stores than yellow beets especially when you want to buy them without the leafy tops. You can swap beet types or use a mix. Just know that the red color is more likely to stain everything else pink. If you are looking for a shortcut, roasted red beets are sold in vacuum packs in the refrigerator case in the produce department. Pat the juices off with a towel before cutting them and adding them to the salad.
  • Arugula: There’s a reason why beets and this specific green pair so well together, the peppery flavor of the leaves creates a nice balance. You can substitute with baby spinach or use a mix of both arugula abs spinach.
  • Walnuts are my first choice nut variety, but you can also use chopped almonds or pistachios.
  • Goat cheese is creamy and pleasantly rich in the salad. Feta cheese would be fantastic too.
  • Scallions: These green onions are crisp and add something fresh.
  • Parsley chopped in the salad is nice and herby.
  • Garlic: There is a clove pureed in the vinaigrette.
  • White wine vinegar is one of the main ingredients in the dressing. You could also use red wine vinegar or champagne vinegar.
  • Olive oil: Extra-virgin olive oil is a must for this recipe.
  • Salt & pepper season the beets and the vinaigrette.

How To Make This Roasted Golden Beet Salad

1. Roast the beets. When they are out of the oven, cool enough to handle and peeled, cut them into wedges.

2. Make the vinaigrette. Use a food processor or blender to puree the garlic, arugula, white wine vinegar, olive oil, salt and pepper. The garlic and leaves should be very finely chopped. Pour the vinaigrette into a large bowl.

Arugula vinaigrette in a food processor bowl before and after it is pureed.

3. Stir the roasted golden beets into the dressing in a large bowl.

4. Add the arugula, scallions, parsley, cheese and walnuts. Toss to combine.

Stir the beets into the vinaigrette in a bowl. Then add the rest of the salad ingredients.

Serving The Salad

Beets are root vegetables that you can find year round, so this is a super versatile salad that blurs the lines and could be considered a side dish. That’s because of the amount of roasted beets in comparison to greens.

The beets can be assembled and served in the salad when they are warm or at room temperature. If you want to turn the salad into a full meal for lunch or dinner, great additions include shredded chicken or baked tofu to make it more filling.

Leftovers & Storage

For salad, it’s always best to only the toss the amount you are planning to eat in the dressing. Then the greens won’t get soggy. If you have undressed leftovers, keep the beets, salads greens and dressing in three separate airtight containers up to 3 days.

If you store the salad with dressing on it, just add fresh arugula to it when you eat it. Then you will get some of the texture and bite back.

Roasted golden beet salad in a bowl.

Recipe Tips

You can roast the beets and make the dressing up to 3 days in advance. Often times I roast beets when I have the oven on for something else. I like to just check it off my to-do list, and it doesn’t matter if it’s for that upcoming meal or not.

The dressing can also be made up to 3 days in advance. If you do this prep work ahead of time, then all you have to do is assemble when you’re ready to eat the salad. In the chill of the fridge, the oil may turn solid. Just let it sit out at room temperature to liquefy again. Or rinse the container the dressing is in under warm water and shake it around to do this faster.

Recipe FAQs

Can you substitute with red beets?

Yes. Red beets taste a bit earthier and they will stain the other ingredients, so keep that in mind. You often can find packaged roasted red beets at the grocery, so this would be a potential shortcut if you’re looking for ways to save time.

What’s the difference between golden beets and red beets?

Besides the obvious color difference, it is more subtle when it comes to taste. Red beets are earthier and yellow beets are a touch sweeter.

How do you make the salad vegan?

Either leave out the goat cheese or use a plant-based version instead.

More Easy Beet Recipes

Roasted Beet Salad with Oranges and Pears
Roasted Beet Wild Rice
Beet Orange Kale Salad with Orange Vinaigrette
Baked Beet Chips
Beet Green Pesto
Fresh Beet Pasta
Beet Grilled Cheese
Tomato Beet Salad

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Roasted Golden Beet Salad

5 from 4 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4
With crumbled goat cheese, walnuts, scallions and herbs, this easy roasted golden beet salad recipe can be served as a vegetable side dish too.


For roasted beets

  • 2 pounds golden beets greens removed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For dressing

  • 1 garlic clove
  • 1/2 cup packed baby arugula leaves
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For salad

  • 2 cups packed baby arugula
  • 1 scallion thinly sliced
  • 1 tablespoon chopped parsley
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped walnuts


  • Preheat the oven to 400 degrees F.

For roasted beets:

  • Place each beet on an individual piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife.
  • When the beets are cool enough to handle, use a towel to rub off the skins. Cut the beets into 1/2-inch-wide wedges.

For dressing:

  • Combine the garlic clove, 1/2 cup arugula, white wine vinegar, 1/4 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a food processor or blender. Puree until smooth and combined. Pour the vinaigrette into a large bowl.

For salad:

  • Stir the roasted beets into the vinaigrette. Then add 2 cups arugula, scallions, parsley, goat cheese and walnuts, tossing to combine.


The beets can be roasted up to 3 days in advance. Store them wrapped tightly in the refrigerator.
The vinaigrette can also be made up to 3 days ahead. Store in an airtight container in the fridge. If the oil solidifies, let it sit out at room temperature to turn into liquid again. Or rinse the container under warm water.
For salad, it’s always best to only the toss the amount you are planning to eat in the dressing. If you have undressed leftovers, keep the beets, salads greens and dressing in three separate airtight containers up to 3 days.
If you have salad leftovers that have already been tossed in the dressing, just add some fresh arugula leaves to it when you eat it.


Calories: 372kcal | Carbohydrates: 24g | Protein: 8g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 1107mg | Potassium: 844mg | Fiber: 7g | Sugar: 16g | Vitamin A: 636IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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