Roasted Beet and Arugula Salad

Roasted beets are one of my favorite items to serve as a side, and especially on top of a sweet and spicy salad. This arugula based salad is an excellent partner in crime for my Brie, Pancetta and Berry Grilled Cheese Sandwiches, or served up in a big bowl to share. The recipe comes in 3 parts: Roasted Beets, Candied Walnuts, and putting the salad itself together.

Roasted Beets


  • 1 large beet (2 small)
  • 1 clove garlic, sliced
  • 1 Tbs. olive oil
  • 1/4 c. red wine vinegar
  • 2 tsp. sugar
  • salt and pepper


1. Wash and peel beets. Slice into approximately 1/8 in. thick slices.

2. Whisk together olive oil, vinegar, sugar and garlic in a bowl.

3. Arrange beet slices on a baking sheet coated with cooking spray. pour the vinegar dressing over the beets. salt and per to taste.

4. Bake at 400 degrees for 20 minutes.

Candied Walnuts


  • 1 c. walnuts
  • 3 Tbs melted butter
  • 1/8 c. sugar
  • 1 tsp chili powder


1. In a mixing bowl, combine the nuts, butter, sugar and chili powder. stir until nuts are thoroughly coated.

2. Spread the nuts on a baking sheet, and bake for 10 minutes at 375 degrees. Remove from oven, and stir nuts with a rubber spatula to ensure nuts are evenly coated with sugar mixture. set aside, and allow to cool.



  • 1 bag of arugula
  • 1 bag of spinach
  • 1/4 c. blue cheese crumbles
  • 10¬† chive sprigs, chopped
  • 3-4 Tbs balsamic vinagrette
  • Candied Walnuts
  • Roasted Beets


1. In a large bowl, mix together 1/2 container of arugula with 1/2 bag of spinach. Add dressing and toss thoroughly.

2. Top with a handful of walnuts, beet slices, chives and blue cheese crumbles