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Golden Beet Salad


For Roasted Beets:

2 lbs. Golden Beats, greens removed

1/2 TSP Black Pepper

For Dressing:

1 Garlic Clove, minced

4 Cranks of Black Pepper

For Salad:

2 Cups packed Arugula

1 Scallion, thinly sliced

1/4 Cup Goat Cheese, crumbled

1/4 Cup Walnuts, chopped

1/2 Cup Cooked Farro

1/2 Cup Frozen Peas, defrosted


  1. Preheat oven to 400 F. Wash & dry beets and place each beet on piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast beets for 45-50 minutes or until they can be easily pierced with a knife.

  2. When the beets are cool enough to handle, rub off the skins. Cut the beets into 1 inch squares.

  3. Combine the garlic, vinegar, salt & pepper and slowly drizzle in the EVOO until well combined.

  4. In a salad bowl toss the beets, arugula, farro, peas, and scallions with the dressing. Then add goat cheese and walnuts, tossing to combine. Enjoy!


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