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Arugula Beet Salad

Serves 4-6 people


1/2 - 1 pound arugula, washed and dried

4-6 medium-sized beets, washed and peeled - cut in half and slice thinly, then set aside

2-3 medium onions

3 tablespoons honey

1/4 cup balsamic vinegar

1/4 cup olive oil

crushed walnuts

goat cheese

dried cranberries



Preheat oven to 375.

In a glass baking pan, place 2-3 medium onions, slice into rings.  Spread the sliced beets over the onions.

Combine the honey, balsamic, and olive oil.  Whisk these three ingredients together.  Drizzle over beets and onions.  Cover the baking dish with foil and place in oven.  Check and stir beets every 15-20 minutes.  Cook for one hour, adding more balsamic glaze mixture as needed.  

Arrange arugula on a plates while allowing beets to cool 10-15 minute.  Then top arugula with beets/onions, along with crushed walnuts, a few dollops of goat cheese and dried cranberries.  Again drizzle honey/balsamic dressing over the top.