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halved beets on cutting board

Chef Morissa’s Arugula Salad with Glazed Beets


  • ¼ cup balsamic vinegar
  • 1 tbsp. honey
  • 3 tbsp. shallots, sliced thin
  • 1/3 cup Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • 6 beets, cooked and quartered
  • 6 cups fresh arugula
  • ½ Avocado, cubed
  • ½ cup walnuts, toasted and rough chopped
  • 4 oz. fresh goat cheese


  1. Preheat oven to 450 degrees.
  2. Whisk together vinegar, shallots, and honey and blend. Add the oil. Season with salt and pepper.
  3. Toss the beets with vinaigrette to coat. Place beets on a baking sheet and roast until they are slightly caramelized, set aside and cool.
  4. Toss arugula and walnuts in a large bowl and coat with vinaigrette. Season the salad.
  5. Arrange with beets on a plate and sprinkle with avocado and goat cheese.