Roasted Beet, Walnut and Arugula Salad

Makes 8 servings

Preparation Time: 15 min
Cooking Time: 45 min

Roasting beets brings out their sweetness. Combining them with orange vinaigrette enhances the flavor even more. Enjoy this salad as part of a special dinner when entertaining friends and family.


2 1/2 lbs fresh beets 1.25 kg
  Salt and freshly ground black pepper  
large oranges
shallot, finely diced
1/4 cup red wine vinegar 50 mL
3/4 cup extra-virgin olive oil 175 mL
bunches (each about 5 oz/150 g) arugula, washed and trimmed
1/2 cup toasted walnuts (see tip) 125 mL
  • Preheat oven to 375°F (190°C)


Step 1
Wash beets and cut away tops and tails. Wrap in foil and bake in preheated oven for about 45 minutes or until just tender. Unwrap, let cool and peel under running water. Cut into chunks and season to taste with salt and pepper.

Step 2
Meanwhile, grate the zest of 1 orange into a small bowl. Cut orange in half and squeeze juice onto the zest. Add shallot. Whisk in vinegar, then oil.

Step 3
Peel the remaining oranges and cut into wedges.

Step 4
Place arugula in a large salad bowl and place beets on top. Drizzle with a little orange dressing. Top with orange slices and sprinkle with walnuts. Serve the remaining dressing on the side.


Toast walnuts in a dry skillet over medium heat, shaking occasionally, until lightly browned, about 5 minutes.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 219
Fat / Lipides 15.4 g
Saturated / saturés 1.9 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 93 mg
Carbohydrates / Glucides 19.1 g
Fiber / Fibres 4.2 g
Sugars / Sucres 13.9 g
Protein Protéines 4.3 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Vitamin C, folate and magnesium 
High in: Dietary fiber, iron and vitamin A
Diabetes Food Choice Values 
1⁄2 Carbohydrate
3 Fats
Substitute 4 cups (1 L) packed baby spinach for the arugula.
Eileen Campbell