A Word From The Cook

“This tasty salad can be made with roasted or pre-packaged beets. Try different nuts and cheese each time you serve it. It's one of our most popular vegetable salad recipes. ”


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.
  1. Step 1 – Prepare Beets 
    1. Preheat oven to 375 degrees.
    2. Scrub beets and chop off stalks and rough bottoms.
    3. Drizzle olive oil over beets and place them in a “foil tent.”
    4. 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).
    5. Place nuts in a shallow pan and roast in same oven for 10 minutes.  Allow to cool.
    6. Beets are done when gentle prick of a fork goes smoothly through to the middle.
    7. When cool enough to handle, remove skins from beets. (Red beets may stain your hands and cutting surface).
    8. Ready-to-eat beets can also be used in this salad.
    9. Slice beets into ¼ inch rounds.
  2. Step 2 – Assemble Salad
    1. In a large salad bowl combine arugula, avocado, nuts, and beets.
  3. Step 3 – Toss and Serve
    1. Moments before you serve, toss salad ingredients with olive oil, balsamic vinegar, salt, pepper and herbs.
    2. Plate and top with cheese.
    3. Enjoy!