This roasted Beet Salad with arugula and balsamic vinaigrette is the perfect salad for Fall or Winter. It is the perfect blend of fresh arugula with sweet roasted beets, crunchy pecans, and creamy cheese. (P.S. You can use goat cheese or feta!) You’ll want the balsamic vinaigrette on all of your Autumn salads!
If you like robust salads, this roasted red Beet Salad is going to be a Fall favorite for you- it’s loaded with healthy and flavorful ingredients. This is our go-to balsamic vinaigrette – it’s drizzled over our Autumn Chopped Salad and Cobb Salad, which are reader favorites.

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Roasted Beet Salad Recipe
My friend Nataliya shared the idea for this beet salad with arugula with me and it was an instant hit! It tastes fancy but wait until you see how EASY it is to make. This show-stopping salad really is the best beet salad recipe!
We brought this to my sister’s house for dinner and it disappeared quickly with rave reviews from everyone. The balsamic vinaigrette will totally win you over. You will love that this salad is:
- Easy to make – especially if you make Instant Pot Beets and even cook them ahead.
- Colorful– the gorgeous Fall color palette adds festive beauty to your table
- Customizableable– you’re in control of what goes into your salad to meet your taste and dietary needs
- Good for you – Packed with essential nutrients
Ingredients for Beet Salad
Everything about this beet salad is good – rich in flavor and super healthy thanks to the fresh ingredients.
- Beets – the stars of this salad, you will need 6 medium red or golden beets or a combination of the two
- Baby arugula – rinsed and spun dry
- Feta cheese (or Goat Cheese)- use crumbled cheese or dice up a block yourself
- Pecans – toasted
- Dried cranberries – add a sweet and tangy layer of flavor
Ingredients for Balsamic Vinaigrette
- Extra virgin olive oil – a flavorful base for your dressing
- Balsamic vinegar – its well-rounded sweet flavor pairs perfectly with leafy salad greens
- Dijon mustard – we use Grey Poupon brand
- Garlic – 1 clove, pressed or finely minced
- Salt and pepper – to taste

Variations and Substitutions
This salad is totally customizable to your taste. I love the bright colors of the red beets, but you can add gold beets or sliced apple, add red onion or shallots, or even use different lettuce varieties. You can also change up the cheese and nuts.
Cheese Options:
- Goat cheese (our recent favorite!)
- Gorgonzola cheese
- Grated parmesan
Nut Option:
- Walnuts
- Toasted pine nuts
- Almond slivers
- Candied pecans
- Pistachios
Greens Options:
- Mixed greens
- Baby spinach
- Red leaf lettuce

How to Cook Beets
Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long.
- Instant Pot Method: Cooking beets in your Instant Pot is the quickest and easiest way to cook tender beets. If you have one, follow the steps on my Instant Pot Beets tutorial.
- Oven-Roasted Beets: If you don’t have an Instant Pot yet, don’t fret. Preheat your oven to 400°F. and line the bottom of a rimmed baking sheet with foil. Tightly wrap each beet in aluminum foil to seal and arrange the beets on the baking sheet. Bake for 1 hour or until the largest beet is easily pierced. Unwrap the beets.

Pro Tip:
You can pre-cook beets up to 3 days in advance, cover, and refrigerate them until ready to use.
How to Make Beet Salad
- Cool and Prepare Beets – No matter how you cook the beets, allow them to cool to room temperature, and then trim the roots and peel the skins- they should peel right off, super easy. Slice them into wedges.
- Toast Pecans – In a dry skillet, toss frequently until golden and fragrant.
- Combine Ingredients – Rinse and dry your arugula and transfer to a large salad bowl. Add the sliced beets, and sprinkle the feta cheese, toasted pecans, and dried cranberries on top.
- Balsamic Vinaigrette – Make and drizzle over the top just before serving. Toss to combine.

Pro Tip:
Be sure to wear gloves when working with beets. The juices are bright red and stain everything, including your hands. Now you can make all of your favorite beet recipes (including Borscht) without staining your hands.
How to Make Balsamic Vinaigrette
- In a mason jar, combine extra virgin olive oil, balsamic vinegar, dijon mustard, garlic clove, salt, and pepper.
- Seal with the lid and shake well to combine. I use about 3/4 of this recipe for this salad. Leftover dressing to use on your next salad is never a bad thing.

Salad Serving Tip:
To ensure the salad doesn’t get soggy or wilted, drizzle the balsamic vinaigrette over your salad just before serving. You can toss to combine or serve without tossing, just be sure to evenly drizzle and set a pair of tongs next to the salad along with the the extra dressing. The salad is prettier if it’s not tossed.

Common Questions
Make-Ahead
- Assemble ahead – With the exception of adding the dressing, you can fully assemble this salad ahead of time. Just save the jarred dressing on the side until just before serving so your greens do not get soggy. This also makes it easy to store leftover salad and dressing.
- Pre-cook beets – You can roast the beets up to 3 days ahead of time. Allow them to cool before storing them in an airtight container in the refrigerator.
- Store any leftovers in a container in the refrigerator for up to 3 days.
What to Serve With Beet Salad
This stunning salad is hearty and satisfying enough to be a meal on its own, or it makes the perfect side dish. Pair it with:

The arugula’s peppery taste provides a fresh contrast to the sweetness of the beets. Tossed in the best balsamic vinaigrette, this salad is not only delicious, but it hits so many textures with the crunch of the toasted pecans and the creaminess of the cheese. This Roasted Beet Salad shows up at every holiday buffet in our family and it always disappears fast.
More Fall Salad Recipes
If you love this Beet Salad recipe, then you won’t want to miss these amazing Fall salad recipes.
- Roasted Sweet Potato Salad
- Broccoli Cauliflower Salad
- Winter Fruit Salad
- Shaved Brussels Sprout Salad
- Broccoli Apple Salad
- Kale Salad
Beet Salad with Arugula and Balsamic Vinaigrette

Ingredients
Beet Salad with Arugula Ingredients:
- 6 medium, 2 lbs beets
- 5 oz 6 cups baby arugula, rinsed and spun dry
- 4 oz or 1/2 cup feta cheese, diced or crumbled
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
Balsamic Vinaigrette Ingredients:
- 1/2 cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard, we love Grey Poupon brand
- 1 garlic clove, pressed or finely minced
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
How to Make Beet Salad with Arugula:
- Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, feta cheese, toasted pecans, and dried cranberries.
How To Make Balsamic Vinaigrette:
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.
NATASHA… IS THERE ANOTHER TYPE OF CHEESE I CAN USE. WE DON’T CARE FOR FETA.
THANKS
SUSAN K.
Hi Susan, another crumble cheese would work great.
This was fabulous! I picked up beets at the farmers market and boiled them and I’m not a beet lover! I forgot the cranberries at the store but it was still excellent and it would have made a nice sweetness. All your recipes are the best!
So glad you enjoyed it!
Drained canned or jar beets work just as well without all of the roasted cooking* Drain them very well then pat dry.
Thank you for sharing, Christine.
This looks easy but soo tasty! Could spinach be substituted for the arugula?
Yes, that would work fine, Connie. 🙂 I hope you love this salad.
Turned out the pecans I was going to use were older than I thought so I swapped them out for roasted pistachios that I had on hand.
I hope you loved it with the pistachios, Stu!
Hello Natasha.
Ive made this salad several times and everyone in our family absolutely love it. I just had one question can I make the dressing over night? Thank you
Great to hear that Julie. Yes, you can make definitely the dressing ahead or overnight.
This was delicious! Thank you for this tasty recipe! I may have added a little more mustard by accident and it was still so good.
I’m so happy it all worked out, Meryl! Thank you so much for sharing that with me.
I have made this salad a million times. It is absolutely my go to salad. It is amazing!
Hi Megan, I’m happy to hear that this is your favorite salad!
Using this recipe I have made this numerous times for my family. They absolutely love it. The dressing is amazing and it’s just the right combination of beats arugula Craisins nuts and feta. You’re such a gifted cook-thank you!
Hello Gabrielle, that’s wonderful feedback! Thank you for sharing, I’m glad you loved it.
Natasha, i would love to make this salad as part of our Christmas dinner, and was wondering if you can suggest another homemade dressing. Not a fan of balsamic..
Hi Laurie, we love it with balsamic, but I bet another favorite dressing would work great here!
The recipe calls for 5oz (6 cups) of arugula. How is 5 oz can be 6 cups? is there a mistake?
Hi Alesya, 5 oz is the approximate weight measurement. I hope that helps!
I was hoping for more of a wow with the build up that was made for this, but in the end it was a salad with beets.
Absolutely delicious! Will definitely make again. Served with roasted butternut squash soup and corn bread. We all loved it!
So delicious and I’m happy to know that you all enjoyed it!
Great salad and quite the crowd pleaser! I used a creamy goat cheese instead of Feta and added some crushed red pepper flakes into the dressing. YUM!
I’m so glad you enjoyed it, Jessie!
This salad is amazing. Great blend of flavours and presents beautifully with all the colours of ingredients.
Thank you for this wonderful review, Lynn! I’m so happy you enjoyed that.
Sooo good! I could eat it as dinner alone but we paired it with wings and onion rings, lol. Will be bookmarking this recipe for future!
Isn’t it the best, Heather!! I’m so happy you enjoyed this salad!
Can I use canned beets? Thanks!
Hi Julie, we really prefer fresh, but you can use that as a substitute. Here’s what one of our readers wrote: “Used canned beets, drained and blotted dried. The salad was a fantastic mixture of flavors! The vinaigrette was wonderful!” I hope this is helpful!
I’ve made a very similar salad with raw, grated beets. If you do roast the beets there is no need to use all that tin foil though! I wish influencers would introduce more sustainable practices to their recipes.
Amen! I just steamed mine.
Yes! I just roast the beets with the skin’s on and placed on parchment paper. Then cover with a mixing bowl as they cool, so the skin slides right off. Foil/aluminum has been scientifically proven to contribute to alzheimers in addition to being a bad idea for the environment. Please please for your children’s sake. It’s time to make the decision to change and then do it.
Made the arugula beet salad for our block party and it was wonderful! Followed receipe exactly, except added 1 tablespoon of sugar to the dressing. Will definitely make this again!
Love it! Thanks for following the recipe exactly as written, I’m glad you loved it!
This salad was delicious!! Will definitely make this again and again!
Hi Mary, thanks for your great feedback. We appreciate it!