Balsamic-Honey Glazed Beets and Arugula Salad with

Name: Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons balsamic vinegar; 1/4 cup shallots thinly sliced; 1 tablespoon honey; 5 tablespoons olive oil; 1 x salt and black pepper to taste; 4 large beets cooked, peeled and cut into wedges, or 6 medium sized, quartered; 8 cups arugula (roquette) well washed and dried, or mixed greens; ⅔ cup walnuts coarsely chopped and toasted; ⅓ cup cherries, dried or dried cranberries; ⅔ cup goat (chevre) cheese crumbled

Servings: persons

1
Preheat the oven to 450F (230C) and line a baking sheet with a piece of foil.
2
Add the vinegar, shallots, and honey in a medium bowl, whisk until well blended.
3
Slowly add the oil and whisk until well combined.
4
Season with salt and pepper.
5
In a small bowl, add the beets and enough dressing, and toss until well coated.
6
Arrange the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring a few times, about 15 minutes.
7
Set aside and cool.
8
Add the arugula, walnuts, and cranberries in a large bowl, toss with 2 to 3 tablespoons of vinaigrette (or to taste) until well coated and mixed.
9
Divide the salad among flour serving plates.
10
Top the salad with glazed beets and sprinkle goat cheese on top.
11
Serve and enjoy.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons balsamic vinegar, 1/4 cup shallots thinly sliced, 1 tablespoon honey, 5 tablespoons olive oil, and more.

Yes, Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balsamic-Honey Glazed Beets and Arugula Salad with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions