Roasted Beet and Arugula Salad with Maple Balsamic Vinaigrette

Roasted beet and arugula salad with maple balsamic vinaigrette, pecans, goat cheese, and dried cranberries – a flavorful and healthful salad recipe! 

Roasted Beet Salad with Maple Balsamic Vinaigrette, candied pecans, cranberries, and goat cheese

Check out these beet wedgies!

Roasted Beet Salad with Maple Cinnamon Balsamic Vinaigrette, goat cheese, and candied pecans and cranberries

This isn’t exactly the first, second, third, or even forth beet salad I’ve shared with you…Beet salads are kind of a revolving thing ’round these parts. But you guys, this salad is meaty.

I recently went to a restaurant in Nevada City, CA (about a 1.5-hour drive from where I live) called New Moon, which had a beet salad on the menu that is off the chisel. < – get it? That’s like off the chain hybridized with off the hizzle.

Kind of like if Guy Fieri and LL Cool J got together and made omelettes…they’d be off the chisel. Moving right along.

Roasted Beets

The beets were served warm, fresh out of the oven with peppery arugula, goat cheese, red onion, candied walnuts, and balsamic vinaigrette. The beets were so juicy, sweet, and meaty that they made the salad super filling and packed with flavor.

The second I took a bite of the salad, I knew I would be re-creating it at home. So I did, with some minor ingredient changes.

Roasted Beet Salad with Maple Balsamic Vinaigrette, candied pecans, cranberries, and goat cheese

I used some of the maple bourbon roasted pecans and cranberries from the Stuffed Sweet Potatoes I showed you recently instead of walnuts.

The spiced toasty candied nuts and cranberries add all sorts of warmth and oomph to the salad, making this plate a legit entree salad. Like this thing!

And the beets…

Roasted Beet Salad with Maple Balsamic Vinaigrette, candied pecans, cranberries, and goat cheese

Have you noticed how amazing beets are when they are in season?

First off, they are HUGE! Secondly, they’ve been juicy and sweet. And finally (here’s the kicker), they have been tasting far less earthy than usual.

How to Roast Beets:

There are many ways you can roast beets. You can roast them the same way you do a whole potato by poking them with a fork, wrapping them in foil and roasting at 400 degrees F for about 90 minutes. 

I personally prefer to chop the beets before roasting them, then wrap the chopped wedges in a foil packet. Place the foil packet on a baking sheet and roast for 35 to 40 minutes. The result is still nice soft, sweet, juicy beets, but in half the time.

How to Make Roasted Beet Arugula Salad:

Begin by roasting the beets using your preferred method (either option 1 or option 2 from above).

While the beets are roasting, make the vinaigrette.

Once the beets are out of the oven, simply arrange all of the salad ingredients on a plate and drizzle with the maple balsamic vinaigrette. BOOM! salad!

Recipe Adaptations:

  • Use spinach or green of choice instead of arugula.
  • Use any type of cheese you would like – blue cheese and feta are amazing too!
  • Replace pecans with walnuts or almonds.
  • Add roasted or rotisserie chicken for protein.

For those who aren’t in love with beets, this is the perfect time of year to revisit them, since they are in season. If you’re new to beets, Cooking Light has a great Guide to Beets article, which tells everything you could want to know about beet picking, storage, and prep.

You May Also Love:

Get your beet wedge on!

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If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Roasted Beet Salad with Maple Balsamic Vinaigrette, candied pecans, cranberries, and goat cheese

Roasted Beet and Arugula Salad with Maple Balsamic Vinaigrette

Course: Salad
Cuisine: American
Keyword: arugula, beets, fruit salad, vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 people
Author: Julia

Roasted beet arugula salad with pecans and goat cheese



For the Salad:

  • 16 ounces baby arugula
  • 3 large beets peeled and roasted

For the Maple Balsamic Vinaigrette:

For Serving:


Roast the Beets:

  1. Preheat the oven to 400 degrees F.
  2. Scrub the beets and wrap each in aluminum foil.
  3. Place beets on a baking sheet and roast until very soft when poked with a fork, about 90 minutes.
  4. Allow beets to cool enough to handle. Unwrap them from the foil, peel them using a potato peeler or paring knife, and chop them into wedges.

Make the Maple Balsamic Vinaigrette:

  1. Add all ingredients for the vinaigrette to a small blender and blend until smooth.

Prepare the salad:

  1. Add the arugula to a large serving bowl and toss in desired amount of Maple Balsamic Vinaigrette.
  2. Serve salad with roasted beet wedges, maple-bourbon candied pecans and cranberries, and goat cheese.

Recipe Notes

You can serve this salad with warm roasted beets or put them in the refrigerator and chill them until cold.

Roasted Beet Arugula Salad

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  1. Julie

    I needed this salad recipe. Only I think I’ll use a half of my beet, which should equal your three large beets. Stephie and Alex were amazed at the size of my beets yesterday.

    1. Julia Post author

      GAH I wish I was able to see those beets in person slash have one/ten of my own. I think you’ll love this salad! It’s so simple, but everything jives super well. The dressing?! Sluuurp, I could drink it through a straw!

      1. Julie

        I forgot to mention–my beets were white!! Who knew? Have you had them? They are milder than their red cousin (sister? mate? what the heck would it be?) and not nearly as pretty. Hey. They were 25 cents, and still quite good. And, yes! Beet wedgies would be the thing to have! (although I was being lazy and just diced them. But that big makes it harder to wedge).

        1. Julia Post author

          Completely white?! I’ve seen the chioggia beets that are white and pink striped, but never an all-white beet. I must find an albino beet! And yeah, when they’re that big, they’d probably take like 2 hours to roast in their whole-form, which is just.too.much!

  2. Abby @ The Frosted Vegan

    Sometimes I just don’t know what to do with beets, they are so pretty but how do I use allll the prettiness they bring? This salad looks PERFECT! p.s. I fully appreciate that you used the word ‘wedgies’ multiple times in this : )

    1. Julia Post author

      Oh youv’ve come to the right place, sister! I absolutely love beets, but I fall into the same trap of running ideas for what to do with them. Let’s put our heads together and come up with the best beet wedgie recipes evah!!

  3. Elaine @Flavour&Savour

    Perfect timing! Looks so good. Here on Vancouver Island our gardens are still unbelievably producing! I have a whole row of arugula and lots of beets still growing, so now I know I can simply combine the two and make your salad. Thanks!

  4. Susan

    I’m not a big fan of arugula (it’s easy for me to get too much of it), but this dressing sounds absolutely awesome. I’m sure I’ll find a way to use it. And it sounds perfect for this salad.

    1. Julia Post author

      Thanks, Susan! I’ve tried the salad with mixed greens and dino kale too, and really liked it. So glad you like the dressing – it’s seriously a winner!

  5. Sarah @ Making Thyme for Health

    I LOVE that you just said uuuuge, lol!! I think it’s hilarious when people don’t pronounce the “h”. Sigh, you always know how to me make me laugh. 😉

    Yes, I agree, meaty beets are of the chisel!

    That shot of steaming wedgies is making me crave one so bad right now. And with the maple balsamic dressing…ugh. Deeeelish!

    1. Julia Post author

      So glad you get a kick out of uuuuuge too. I feel like the meaning of the word is so dramatic that you may as well go overkill with the whole thing but sucking in the h and letting all your air out in the one word. Lets eat some uuuuge beets with all zee dressing. MMMers. mmmm.

    1. Julia Post author

      Oh gawl yes! Life should be made out of kombucha, soap, and salad… and coffee. And wine. But that’s it, that’s ALL we need!

    1. Julia Post author

      Thanks, Stephanie! As far as I’m concerned, Mondays should henceforth be known as Beetday, given the necessity to detox after the weekend. Every weekend. 😉

  6. Stephanie

    just by chance I read your post, and to my surprise “New Moon Cafe, Nevada City” – My Brother’s restaurant! He does a great job, the food is absolutely delicious and healthy! Thanks for mentioning Julia.

    1. Julia Post author

      Oh my gosh, Stephanie! What are the chances?! That’s so exciting to hear you stumbled on my blog and read the recipe. Seriously, I asbolutely love your brother’s restaurant. Feel free to give him my contact info! 😀 Thanks so much for your sweet note and enjoy your weekend! xo


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