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Ina Garten Roasted Beet Salad

Ina Garten Roasted Beet Salad recipe
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This salad features roasted beets—tender, caramelized, and naturally sweet—paired with arugula, crumbled goat cheese, toasted walnuts, and a homemade vinaigrette. It’s bold, earthy, and refreshing all at once.

Ingredients

Scale

  • 6 medium beets, tops trimmed

  • 5 ounces arugula or mixed baby greens

  • ½ cup crumbled goat cheese

  • ⅓ cup walnut halves, toasted

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon freshly squeezed orange juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • ¼ cup good olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

Instructions

Step 1: Roast the beets

Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet. Roast for 45–60 minutes, or until tender when pierced with a knife.

Step 2: Peel and slice the beets

Let the beets cool slightly. Unwrap and rub the skins off with a paper towel or gloves. Slice into wedges or rounds.

Step 3: Prepare the vinaigrette

In a small bowl, whisk together the balsamic vinegar, orange juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking until fully emulsified.

Step 4: Assemble the salad

Place arugula in a large bowl or on a platter. Top with beet slices, crumbled goat cheese, and toasted walnuts.

Step 5: Dress and serve

Drizzle the vinaigrette over the salad just before serving. Toss gently or serve with dressing on the side.

Find it online: https://inagartencooks.com/ina-garten-roasted-beet-salad/