Beet, walnut and arugula salad

I served this spring salad at the most recent Grilled Cheese Fest, in order to make us feel less guilty about all that butter.

I usually make it with goat cheese, but this time I didn’t, because man oh man had we had enough cheese!

♫ Music Pairing: keep the beet.♫via

Click to listen: Eric B & Rakim – “Keep the Beat” 

This track is from Eric B & Rakim’s 1992 farewell album “Don’t Sweat the Technique.”


  • Beets, roasted
  • Balsamic vinegar
  • Lemon juice
  • Olive oil
  • Walnuts, toasted
  • Arugula and/or baby spinach
  • Sea salt and freshly ground pepper


  1. Roast them beets!
  2. Let them cool.
  3. Slice them into quarters and toss with balsamic vinegar, olive oil, sea salt and pepper.
  4. Toast the walnuts if not already toasted, and crumble them a bit if they’re whole.
  5. Toss greens (arugula and/or baby spinach; I used a little of both) with olive oil, lemon juice, salt and pepper.
  6. Top with beets
  7. Top with walnuts
  8. Crumble some goat cheese or feta over the top if not feeding vegans.
  9. Enjoy!






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