Cristina Ferrare's Roasted Beet Salad With Wild Arugula & Goat Cheese


Servings: 6


  • ½ cup pignoli (pine) nuts
  • 7 teaspoons extra-virgin olive oil
  • 4 pounds beets
  • 6 cups of baby or wild arugula and micro greens, washed and dried
  • 6 ounces goat cheese
  • 6 teaspoons reduced balsamic vinegar dressing*
  • Kosher salt to taste
  • Cracked pepper to taste


  1. Place the pignoli nuts in a small dry frying pan and turn the stove to medium-high heat. Shake the pan back and forth until the nuts have started to turn golden, approximately 5 minutes. Remove from heat and set aside.
  2. Pour 2 teaspoons of olive oil in the palm of your hand and rub the beets all over to coat.
  3. Place the beets on a baking dish whole and bake for 1 hour at 400 degrees or until tender. To check for doneness, insert a sharp paring knife through the middle of the thickest part of the beet. If the knife goes through all the way smoothly, the beets are done.
  4. Remove beets from the oven and cool completely. Peel the beets under running water and cut them into thin slices.
  5. Cut each beet into thin slices, about ¼ inch thick. Spread 1 teaspoon of goat cheese in between beet slices, like making a sandwich. Your beet should be put back together as if it was a whole beet again.
  6. Cover beets with plastic wrap, set in container, and let cool in fridge for an hour.
  7. Unwrap beets and cut in quarters.
  8. Arrange beets on a salad plate.
  9. Toss the arugula and micro greens with a sprinkle of kosher salt. Place 1 cup of arugula and a handful of micro greens on the plate.
  10. Drizzle 1-2 teaspoons of balsamic syrup (the reduced balsamic vinegar) and 1 tablespoon of olive oil over each serving.
  11. Sprinkle pignoli nuts over salad. Add kosher salt and cracked pepper to taste.
  12. Repeat the assembly procedure for the other 5 servings!

Balsamic Syrup (Reduced Balsamic Vinegar)

Makes ½ cup


  • 1 (16.9 fluid-ounce) bottle balsamic vinegar


  1. Pour the whole bottle of vinegar into a small saucepan and bring to a boil over high heat.
  2. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syrup-like consistency, about 15 to 20 minutes. Be careful not to thicken too much or you will end up with a thick black goop. To test, use a wooden spoon. If the syrup coats the back of the spoon, it is ready to remove from the heat.
  3. Let it cool to room temperature before you store in the refrigerator. I use a needle-nose plastic bottle to store my glaze after it has cooled. It will last up to 2 months in the refrigerator. It's very concentrated, so a tiny bit goes a long way!
Cristina Cooks Beet Salad

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