Balsamic Roasted Beet Salad – We Heart Local BC

Balsamic Roasted Beet Salad

Balsamic Roasted Beet Salad

Recipe and photo courtesy of


  • 8 medium-sized beets from red beet bunch
  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • 2 teaspoons Dijon mustard 
  • Black truffle-infused sea salt
  • Black pepper
  • 4 ounces of baby arugula
  • 4 ounces of goat feta cheese
  • 1/3 cup roasted nuts such as walnuts, pecans or almonds
  • A handful of microgreens 


  1. Preheat oven to 400 F. Wash and remove stems from beets. Individually wrap the beets with aluminum foil and place them on a sheet pan. Roast for 50-60 minutes depending on size until soft, when you can easily insert a small knife in the middle.
  2. Remove from oven and unwrap each beet carefully. Place beets on a sheet pan to cool down for 10 minutes before peeling the skin.
  3. In a medium-sized bowl whisk the balsamic oil, olive oil, dijon mustard, 1 teaspoon of sea salt and 1/2 teaspoon of black pepper together evenly. Set aside.
  4. Cut each beet into 8 cubes and place into a large bowl. Toss warm beets with half the vinaigrette to absorb flavour. Adjust flavour accordingly.  
  5. In a separate large bowl toss the baby arugula and the pea shoot microgreens with vinaigrette to season.  
  6. Put the baby arugula and pea shoot microgreen mix on a large serving bowl then add the roasted beets, goat feta cheese and nuts on top. Drizzle the remaining vinaigrette on top. Serve warm and enjoy.

For more recipes, visit

Comments are closed.