Golden Beet & Arugula Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant salad featuring roasted golden beets and peppery arugula, tossed in a zesty lemon vinaigrette. This american-inspired salads ready in about 50 minutes pairs medium golden beets, olive oil, salt 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 320 calories and feeds 4, 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

• 2 medium golden beets
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 cups arugula
• 1/4 cup red onion
• 1/4 cup walnuts
• 2 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp Dijon mustard
• 1/4 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss the 2 medium golden beets (peeled and diced 1/2-inch) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Roast the beets on a lined baking sheet for 25-30 minutes, until tender and caramelized at the edges.
3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/4 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
4. Step 4: In a large bowl, combine 4 cups arugula, 1/4 cup thinly sliced red onion, and the cooled roasted beets.
5. Step 5: Drizzle the vinaigrette over the salad and toss gently until evenly coated. Sprinkle with 1/4 cup toasted walnuts and serve immediately.