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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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roasted beet salad with arugula, butternut squash, and goat cheese

Roasted beet salad with butternut squash and arugula

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
roasted beets and arugula salad on white plates with black utensils and pomegranate seeds
Print Recipe
5 from 1 vote

Roasted beet salad with butternut squash and arugula

This arugula beet salad with butternut squash packs a punch that will keep you satisfied long after dinner has ended. It's a perfect fall or winter salad!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Salad
Cuisine: American
Keyword: arugula beet goat cheese salad, arugula beet salad, beet and arugula salad, roasted beet salad, roasted beet salad with goat cheese
Servings: 4 servings
Calories: 293kcal
Author: ari | well seasoned

Ingredients

  • 1 bunch of beets red, yellow, candy cane - whatever you can find
  • ½ butternut squash (peeled and cut into 1-inch pieces)
  • 1 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • ½ lb string beans (trimmed)
  • 1 4.5 oz package arugula
  • ¼ - ½ cup goat cheese (crumbled)
  • ½ pomegranate (seeded)
  • salt
  • pepper
  • balsamic vinegar
  • olive oil

Instructions

  • Heat oven to 400 F. Wrap whole, unpeeled beets in aluminum foil (1 large or a few small beets per package). Place on a baking sheet and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins by rubbing them off with a paper towel. If large, cut beets into halves or quarters (think bite size!).
  • At the same time, place butternut squash on a lined baking sheet, drizzle with 1 tablespoon olive oil, 1 tablespoon salt, 1 teaspoon pepper, cinnamon, and garlic powder. Toss to coat. Roast until tender, about 35-40 minutes.
  • Bring a large pot of water to a boil, season with 1 tablespoon salt. Add string beans and cook for 2 minutes. Remove immediately and place in ice bath. Cut into bite-size pieces before plating.
  • To serve (either on one large platter or individual plates): layer arugula, string beans, and beets. Top with goat cheese and pomegranate seeds. Sprinkle evenly with salt and pepper. Drizzle with balsamic vinegar.

Nutrition

Calories: 293kcal | Carbohydrates: 32.8g | Protein: 7.5g | Fat: 17.2g | Saturated Fat: 3.8g | Cholesterol: 7mg | Sodium: 467mg | Fiber: 7.4g | Sugar: 17.9g