Hearty and satisfying!

Flavorful Roasted Beet Salad

Recipe Snapshot



Total Time

1 h 20 min




Heat oven. 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. Let cool, then remove the skins by rubbing them off with a paper towel.

Roast the beets


Place cubed butternut squash on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil, ground cinnamon, garlic powder, Kosher salt, and freshly ground black pepper. Toss to evenly coat, then roast.

Roast the butternut squash


Bring a large pot of water to a boil, then season with Kosher salt. Add string beans (or haricots verts) and cook. Remove immediately and place in an ice bath.

Cook the string beans


Layer arugula, string beans, and beets on a large platter or in a large mixing bowl. Top with crumbled goat cheese and pomegranate arils. Drizzle with balsamic vinegar, toss well, then divide between plates. We recommend serving with a pinch of flaky sea salt.

Assemble and serve


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