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“There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish.”
1hr 15mins

Ingredients Nutrition

  • 1 cup arugula
  • 4 beets
  • 18 cup red onion, sliced thin
  • 12 orange, segmented & juices reserved
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon walnuts, chopped
  • 3 ounces goat cheese, crumbled
  • salt and pepper


  1. Preheat oven to 375.
  2. Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
  3. Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
  4. Combine sliced beets, orange segments, red onion and dressing in a bowl.
  5. Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.

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