Balsamic Roasted Beet Salad


Balsamic Roasted Beet Salad from Barefoot Contessa Foolproof


  •     8 medium-size beets, tops removed and scrubbed
  •     1/2 cup balsamic vinegar
  •     1/2 cup good olive oil
  •     2 teaspoons Dijon mustard, Grey Poupon
  •     Kosher salt and freshly ground black pepper
  •     4 ounces baby arugula
  •     1/3 cup roasted, salted Marcona almonds, toasted
  •     4 ounces soft goat cheese, crumbled


Preheat the oven to 400

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour. (A knife inserted in the middle indicates that they are tender.) Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one into 4 to 6 wedges and place them in a large mixing bowl. Toss with half of the vinaigrette. Taste for seasonings, add salt and pepper if needed

Place the arugula in a separate bowl and lightly toss with vinaigrette. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Serve warm or room temperature.


You can't beet (ha ha!) The Barefoot Contessa when it comes to creating meals with simplicity and elegance.  This is a really easy way to cook beets, since you don’t even have to peel them first. (The skins will come off very easily after they’re roasted, I promise.)  The beets in this salad are packed with vitamins, minerals, and powerful antioxidants called betalains.