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Golden Beet Salad on Arugula with Toasted Almonds and Blue Cheese

Recipe by Kathleen Zelman, MPH, RD


  • 1 pound golden beets (can substitute red or use a combination)
  • ½ cup thinly sliced red onion
  • 1 large orange, peeled, segmented and membranes removed
  • 3 cups arugula or mixed salad greens
  • 4 tablespoons  almonds, toasted
  • ¼ cup crumbled blue cheese
  • Dressing:
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 2 tablespoons sherry or champagne vinegar
  • 1 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon minced shallots
  • ¼ teaspoon salt
  • Freshly ground pepper


Prepare dressing by combining all ingredients in a jar and shake vigorously or whisk together in a bowl.

Preheat oven to 400 F.  Trim beet greens and root; scrub beets with vegetable brush.  Wrap each beet with aluminum foil; place beets on pan and roast for 45 minutes or until tender. When cool enough to handle, rub off skins and slice into bite size pieces.

Evenly divide arugula on six salad plates, top with beets, oranges, onion, cheese and nuts; drizzle with salad dressing.


6 servings

Nutritional Information

Amount Per Serving:
Calories: 142
Calories from fat: 62 (43%)
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 2mg
Sodium: 187mg
Total Carbohydrates: 17g
Sugars: 11g
Fiber: 4g
Protein: 4g

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