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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

Posted by: Ari Laing

Roasted beet salad with goat cheese, butternut squash, and arugula is a perfect fall or winter salad that is hearty and satisfying. GF

recipe +-

Posted by: Ari Laing
roasted beets and arugula salad on white plates with black utensils and pomegranate seeds
Print Recipe
5 from 3 votes

Roasted Beet Salad

Roasted beet salad with goat cheese, butternut squash, and arugula is a perfect fall or winter salad that is hearty and satisfying. GF
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, balsamic vinegar
Servings: 4 servings
Calories: 293kcal
Author: Ari Laing


  • 2 rimmed baking sheets
  • Parchment paper
  • Ice bath (large mixing bowl filled with 1-2 cups ice and water)


  • 1 bunch of beets red, yellow, candy cane
  • ½ butternut squash peeled and cut into 1-inch pieces
  • 2 Tbsp extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1 tsp garlic powder
  • ½ lb string beans or haricots verts, ends trimmed, cut into 2" pieces
  • 1 (4 ½ oz) package baby arugula
  • ¼ - ½ cup goat cheese
  • 2 Tbsp pomegranate arils
  • Kosher salt
  • freshly ground black pepper
  • 2 Tbsp aged balsamic vinegar
  • Flaky sea salt for serving


  • Roast the beets. Heat oven to 400F. 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 the skins by rubbing them off with a paper towel. Note: if using red beets, wear kitchen gloves to prevent red hands! If the beets are large, cut in half or quarters (think bite size!).
  • Roast the butternut squash. At the same time, place cubed butternut squash on a baking sheet lined with parchment paper, drizzle with 2 Tbsp extra virgin olive oil, 1 tsp ground cinnamon, 1 tsp garlic powder, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper.. Toss to evenly coat, then roast until tender, about 35-40 minutes.
  • Cook the string beans. Bring a large pot of water to a boil, then season with 1 Tbsp Kosher salt. Add string beans (or haricots verts) and cook for 2 minutes. Remove immediately and place in an ice bath.
  • Assemble and serve. Layer arugula, string beans, and beets on a large platter or in a large mixing bowl. Top with ¼ cup crumbled goat cheese and 2 Tbsp pomegranate arils. Drizzle with balsamic vinegar, toss well, then divide between plates. We recommend serving with a pinch of flaky sea salt.


Sodium: 467mg | Sugar: 17.9g | Fiber: 7.4g | Cholesterol: 7mg | Calories: 293kcal | Saturated Fat: 3.8g | Fat: 17.2g | Protein: 7.5g | Carbohydrates: 32.8g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!