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Beet & Arugula Salad

Serves 4

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4 cups baby arugula
3 medium-size beets
optional: 1/3 cup crumbled blue cheese
optional: 1/2 cup croutons


1/4 cup olive oil, plain or flavoured
1 tablespoon balsamic vinegar, plain or flavoured
salt and pepper to taste


Preheat oven to 350˚F.

Scrub beets clean, removing roots and green parts. Place beets on a sheet of aluminum foil large enough to wrap up and enclose them. Drizzle beets with a tablespoon of olive oil, a tablespoon of water, and a sprinkle of salt. Wrap up the package and roast in oven for one hour.

Remove beets and allow them to cool. Peel each beet and cut into six wedges.

Whisk oil, vinegar, and salt/pepper to make the dressing. Toss arugula with 1/2 of the dressing, then arrange in a bowl or platter. Top the arugula with beet wedges, then drizzle with the remaining dressing. If desired, add croutons, blue cheese, and/or pepper.