Aperol-Orange Arugula Salad with Roasted Beets and Goat Cheese

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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, beets, Aperol 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.

Prep: 10 min Cook: 25 min Serves 2 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

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.

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