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Beets and Greens Salad

Beets and Greens Salad
  • Prep: 10 minutes
  • Cook: 1 hour
  • Serves: 2-3
A fresh fall beet salad with arugula, goat cheese and honey.


  • 5 small golden or mixed colored Idaho beets (about 1 1/2 pounds)
  • 3 tablespoon extra virgin olive oil
  • 4 oz baby arugula leaves (about 2 handfuls), washed and chopped-Idaho
  • 1/4 cup rice vinegar
  • 2 tbsp sherry vinegar
  • 1/2 cup toasted sunflower seeds
  • 2 oz fresh Idaho goat cheese, crumbled
  • Idaho honey
  • Sea salt and freshly ground black pepper to taste


  • Preheat oven to 425 degrees F.

  • Rinse the beets and cut off the greens, saving them for another use. Rub the beets with 1 tbsp olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool. (This can be done in advance.)

  • While beets are in oven, prepare the dressing. Mix the remaining 2 tbsp oil with 1/4 cup rice vinegar and sherry vinegar. Season with salt and pepper to taste.

  • When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut beets into small wedges.

  • Add beet wedges to a mixing bowl and toss with chopped arugula and sunflower seeds and dressing. Toss well to combine.

  • Divide into serving dishes, top with goat cheese, drizzle with honey and serve.