Golden Beet Salad with Grapefruit Vinaigrette

Serves 4-6
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Roasted Golden Beet Salad
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Try this golden beet salad with a citrus dressing, goat cheese, and pomegranates! A perfect winter salad recipe that’s healthy, easy, and delicious.


4-5 medium golden beets, roasted
Golden beet greens, washed
3 ounces baby arugula
2 shallots, sliced thin
4 ounces goat cheese
1/4 cup pomegranate seeds
1/4 cup sunflower seeds


  1. Cut of beet ends and reserve greens. If you aren’t using the greens, use five ounces of baby arugula. Wash greens well in cold water and chop. Set aside.
  2. Place beets on a baking sheet and roast at 350˚F for 40 minutes until they are fork-tender. Remove and let cool. Then peel with a paring knife and chop.
  3. Meanwhile, make the vinaigrette by whisking together ingredients.
  4. Add greens to a bowl and top with roasted beets, pomegranates, goat cheese, sunflower seeds, and shallots. Drizzle with dressing and serve immediately.

NOTE: Leftover salad keeps fine for a few days, but beets will turn brown due to oxidation.

Nutrition Info