Aperol-Orange Arugula Salad with Roasted Beets and Goat Cheese
A vibrant salad featuring peppery arugula, earthy roasted beets, and a bright Aperol-orange vinaigrette that balances sweet and bitter notes. This italian-inspired salads (vegetarian) ready in about 35 minutes pairs fresh arugula, Aperol, fresh orange juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 oz fresh arugula
- 2 medium, peeled and diced into 1/2-inch cubes beets
- 2 tbsp Aperol
- 2 tbsp fresh orange juice
- 3 tbsp extra virgin olive oil
- 1/4 cup crumbled goat cheese
- 2 tbsp toasted walnuts
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced beets with 1 tsp olive oil, salt, and pepper, then spread on a parchment-lined baking sheet. Roast for 25 minutes until tender and caramelized around the edges.
- Step 2: Whisk together 2 tbsp Aperol, 2 tbsp orange juice, 3 tbsp olive oil, and 1/4 tsp sea salt in a small bowl until emulsified. Taste and adjust for balance—add more Aperol if too sweet.
- Step 3: In a large bowl, combine arugula and roasted beets. Drizzle with 3/4 of the vinaigrette and toss gently until leaves are lightly coated. Divide onto plates, top with goat cheese and toasted walnuts, then drizzle with remaining vinaigrette.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Orange Arugula Salad with Roasted Beets and Goat Cheese take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Orange Arugula Salad with Roasted Beets and Goat Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh arugula from drying out.
Can I substitute ingredients in Aperol-Orange Arugula Salad with Roasted Beets and Goat Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Orange Arugula Salad with Roasted Beets and Goat Cheese for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol-Orange Arugula Salad with Roasted Beets and Goat Cheese vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Okay for a quick meal. I've had better salads dishes though.
