roasted beet arugula salad with toasted almonds
Prep time
Total time
Recipe type: salad
Serves: 4
for the dressing:
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ to ½ teaspoon coarse sea salt - the amount of salt you add is to taste
  • freshly ground pepper to taste
for the salad:
  • ⅓ cup raw almonds with skins, coarsely chopped
  • 1 tablespoon extra virgin olive oil
  • fine sea salt
  • arugula - the amount you use will depend on the crowd you're serving
  • 1 to 2 roasted beets, cut into wedges
  1. First, if you haven't roasted your beets, then you can check out my post on how to roast whole beets without foil. Roasting up beets will take about an hour, so I usually recommend roasting your beets ahead of time. I usually roast mine on a Sunday, or on a slow weeknight when I'm home hanging out. Once roasted, beets will keep refrigerated for up to a week. You can store them whole or sliced. I store them whole in a glass container with a lid, and slice off just what I need for whatever I’m making.
  2. Next, let's toast up those almonds. You can toast up the almonds ahead to time to save a step. Just store them in covered container till you’re ready to use them.
  3. Coarsely chop the almonds.
  4. Add 1 tablespoon olive oil to a medium-sized skillet set over medium-high heat. Add the chopped almonds to the skillet and stir frequently until golden brown in spots, about 2-3 minutes. Transfer almonds to a paper towel lined plate to get the grease off. Sprinkle the almonds with some fine sea salt. Set them aside to cool.
  5. In a small bowl or small glass jar with a lid, (I used a recycled glass jelly jar) add in 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, minced garlic, sea salt and freshly ground pepper. Whisk until emulsified, or put the lid on a jar and shake the ingredients until emulsified.
  6. Once the dressing is mixed, give it a taste and adjust the seasonings. Tasting tip: For the most accurate idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and give it a try.
  7. Put a bunch of arugula into a large salad bowl, add in the roasted beet wedges, slightly drizzle vinaigrette over the arugula and beets, and toss gently to combine.
  8. Add in the toasted almonds, and toss to combine.
  9. Plate it up and enjoy!
Recipe by Marin Mama Cooks at