Roasted Beet Arugula Salad

June 10, 2015
Roasted Beet Arugula Salad

Ok it’s Wednesday and back to normal for a blog. Tuesdays are just so busy and by the time we get home it’s past 9pm! We will have to start making some recipes on the weekend so that we have some reserves for Tuesday nights. It turned out to be a hot sticky humid day, but I’m not complaining. I simply love the heat! Our air conditioner hasn’t been on this year and probably wont go on all summer! We love the windows open and a nice breeze coming through.

This hot weather didn’t stop me from going on my 6k run this morning, I also did some weights at the gym which is nicely air conditioned. While away last weekend I think I mentioned a pub we went to made me a great beet salad so I thought I would give it a try. This roasted beet arugula salad was so simple to make and tasted great. It only has five ingredients in it! beets, apples, arugula, pecans and delicious maple syrup.

Roasted Beet Arugula Salad
These gorgeous red beets are so wonderfully tasty, I could simply eat them by their selves. I made this salad by layering the beets on the salad platter first.

Roasted Beet Arugula Salad
I then topped the beets with arugula, also known as salad rocket. These mature greens have a peppery spicy flavor that goes great with the sweetness of the beets and apples.

Roasted Beet Arugula Salad
I then topped the salad with Julianne apples, you can use just about any sweet apple for this recipe. I used a pink lady.

Roasted Beet Arugula Salad
I just love any kind of nut (preferably raw) I used pecans for this salad, but decided to caramelize them with maple syrup for added sweetness.

Roasted Beet Arugula Salad
I served my salad with a grape seed oil lime dressing.

Roasted Beet Arugula Salad
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: American
Serves: 2
  • 2 large beets
  • 4 cups arugula
  • 1 Large Apple julienned
  • ½ cup pecans
  • ½ - 1 tablespoon maple syrup
  • Dressing
  • ¼ cup grape seed oil
  • 2 tablespoon fresh squeezed lime juice
  • 1 garlic clove minced
  • 1 tablespoon fresh basil chopped
  • ½ teaspoon fresh oregano minced
  • Pinch pepper
  1. Heat oven to 375f. Wash and prepare beets remove greens from beets. Leave skin on.
  2. Wrap beets in foil and roast in oven for about an hour. You should be able to pierce with a fork.
  3. While beets are cooking prepare dressing.
  4. Place all ingredients in a bowl and whisk together. If you like a more blended dressing you could blend ingredients together.
  5. Prepare the pecans.
  6. Heat a skillet and toast the pecans for two minutes. Then coat in the maple syrup. Lightly toast in Maple syrup until caramelized. Leave pecans too cool.
  7. When beets are cooked remove from foil and let cool.
  8. Carefully remove the skins with a knife. Cut beets into slices. Arrange beets on salad platter top with arugula and julienned apples and pecans.
  9. You may want to julienne the apple least to prevent browning.
  10. Serve with dressing.

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