The Latest

all lifestyle


The Latest



Lover of all things food

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.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

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


  • 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


  • 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.


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