Roasted Beets on Arugula

Roasted Beets on Arugula

mydiabeticsolution.comBeets often get a bad wrap. But I am here to show you with this recipe that beets are wonderful and should not be missed for the holiday table. I love finding golden beets and mixing them together with the traditional purple ones to bring beautiful fall colors to the table. I mixed the beets with a simple Dijon vinaigrette and fresh thyme to add some brightness, which pairs well with the earthy beet flavor. I recommend roasting beets a few days in advance to save on time. I have also recently found pre roasted beets, that are vacuum-sealed and in the produce section. They are a great short cut, but I still think doing it yourself yields a better flavor. And I can’t seem to find them in the golden variety.

If you want to prep this salad in advance, store the beets separately from the arugula and toss a few minutes before serving. I personally like beets either room temperature or slightly warm, so I would take them out of the fridge about 15 minutes before serving.

I hope this simple recipe changes your mind if you ever doubted the almighty beet.


Chef Abby

Roasted Beets on Arugula

Serves 6

4-6 beets
¼ C olive oil
3 Tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 Tablespoon fresh Thyme leaves
Salt and pepper
4 oz baby Arugula


  1. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 40 minutes to 1 hour, depending on their size, until a small sharp knife is easily inserted in the middle.
  2. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife under running water.
  3. Meanwhile, whisk together the vinegar, olive oil, mustard, pinch of salt, and pepper, half of the thyme and set aside.
  4. While the beets are still warm, cut each one into 4 to 6 wedges and place them in a large mixing bowl.
  5. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), Taste for seasonings.
  6. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten.
  7. Put the arugula on a serving platter and then arrange the beets on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper and fresh thyme and serve warm or at room temperature.

Remember: if you are committed to losing weight or reducing fasting blood sugars, partake of these higher carb recipes sparingly.  While they are made with healthy ingredients their higher carb content may slow up weight loss and reduction of blood sugars.

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