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Beet orange arugula salad bowl with goat cheese, toasted walnuts, and honey citrus dressing in a ceramic bowl

Beet Orange Arugula Salad Bowl

A roasted beet and orange arugula salad bowl with candied walnuts, creamy goat cheese, and a honey citrus vinaigrette. Fresh, fast to assemble, and built for weekday or weekend meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

Salad
  • 3 medium red beets trimmed, scrubbed
  • 2 navel oranges peeled and segmented
  • 120 g baby arugula about 4 packed cups
  • 80 g soft goat cheese crumbled
  • 50 g raw walnuts roughly chopped
  • 1/4 red onion very thinly sliced
Honey Citrus Dressing
  • 3 tbsp fresh orange juice from the oranges used above
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp honey or maple syrup for vegan
  • 1/2 tsp Dijon mustard
  • 1 garlic clove minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground

Method
 

Roast the Beets
  1. Heat the oven to 200 C / 400 F.
  2. Wrap each beet tightly in foil and place on a baking sheet.
  3. Roast for 40 to 45 minutes until a knife slides through the center without resistance.
  4. Unwrap carefully and let cool for 15 minutes. Rub the skins off under cold running water using a paper towel.
  5. Slice beets into thin rounds or half-moons and set aside.
Toast the Walnuts
  1. Place a small dry skillet over medium heat.
  2. Add the chopped walnuts and toast for 3 to 4 minutes, stirring often, until golden and fragrant.
  3. Transfer to a plate and let cool.
Make the Dressing
  1. Combine orange juice, olive oil, red wine vinegar, honey, Dijon mustard, garlic, salt, and pepper in a small jar.
  2. Seal and shake vigorously until the dressing is emulsified and slightly creamy.
  3. Taste and adjust salt or vinegar as needed.
Assemble the Bowl
  1. Place the arugula in a large bowl. Drizzle with about half the dressing and toss gently until lightly coated.
  2. Arrange the orange segments and sliced beets over the arugula.
  3. Scatter the red onion, toasted walnuts, and crumbled goat cheese on top.
  4. Drizzle remaining dressing over the bowl and serve immediately.

Notes

Nutrition is estimated per serving with the full dressing amount. Using less dressing will reduce calories and sodium. Beets can be roasted up to 4 days ahead and refrigerated until ready to use.