Roasted Beet and Arugula Salad

The sweetness of roasted beets is perfectly balanced by spicy arugula, nutty Parmesan cheese and tart dried cherries.
By / Photography By Jill Melton | March 27, 2015


  1. Wrap beets in foil; roast 40 minutes, or until beet are tender. Let beets cool. Unwrap beets and rub off skins. Slice into eights.
  2. Combine arugula, beets, cherries, vinegar, oil, salt and cheese.

About this recipe

Serve with gratineed potatoes and our Citrus Roast Chicken.

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  • 3 beets
  • 4 cups arugula or mixed greens
  • 1/2 cup dried cherries
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil coarse salt
  • 1 ounce grated Parmesan cheese
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