A Word From The Cook

“This tasty salad can be made with roasted or pre-packaged beets you purchase at the store. You can try different nuts and cheese each time you serve it.”


Prep Time:

45-60 Minutes


4-6 People


  • 4-6 Cups fresh Arugula
  • 1 Ripe avocado
  • 1/4 Cup Toasted walnuts or blanched almonds
  • 4 Medium fresh or "Ready-to-eat" beets
  • 1/2 Cup Goat or Gorgonzola cheese
  • 1/8 Cup extra virgin olive oil
  • 3-4 Tablespoons Balsamic vinegar
  • Salt and pepper to taste
  • 1 Teaspoon Herbs de Provence or your favorite dried herb mixture.

Step 1 – Prepare Beets 

Preheat oven to 375 degrees.

Scrub beets and chop off stalks and rough bottoms.

Drizzle olive oil over beets and place them in a “foil tent.”

Bake tented beets on a cookie sheet for up to an hour depending on number and size of beets (4 medium sized beets will take about 45 minutes to an hour).

Place nuts in a shallow pan and roast in same oven for 10 minutes.  Allow to cool.

Beets are done when gentle prick of a fork goes smoothly through to the middle.

When cool enough to handle, remove skins from beets. (Red beets may stain your hands and cutting surface).

Ready-to-eat beets can also be used in this salad.

Slice beets into ¼ inch rounds.

Step 2 – Assemble Salad

In a large salad bowl combine arugula, avocado, nuts, and beets.

Step 3 – Toss and Serve

Moments before you serve, toss salad ingredients with olive oil, balsamic vinegar, salt, pepper and herbs.

Plate and top with cheese.