Dessert

Bresaola, Arugula & Roast Baby Beet Salad Recipe

ByJake Silas December 16, 2025December 16, 2025

Introduction

This Bresaola, Arugula & Roast Baby Beet Salad is a refreshing combination of earthy roasted beets, peppery arugula, and savory cured meat. The creamy goat cheese and crunchy walnuts add texture, while a drizzle of aged balsamic vinegar ties all the flavors together beautifully. It’s a vibrant and elegant salad perfect for any occasion.

A white bowl filled with a vibrant, fresh salad sits on a white marbled surface. The base layer is bright green arugula leaves spread evenly. On top of this, there are dark purple beet slices arranged around the sides. Several folded slices of deep red cured meat rest on the arugula. Small dollops of white cheese are placed near the beets, each topped with a drizzle of olive oil and a few walnut halves. At the very top, a small mound of green microgreens adds height and freshness to the presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 gram Baby Beet
3 handful Arugula
8 slices Bresaola
1/3 cup Goat Cheese
1/3 cup Walnut
1 splash Extra-Virgin Olive Oil
1 splash Aged Balsamic Vinegar
1/4 cup Microgreens
Sea Salt, to taste
Ground Black Pepper, to taste

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C). Wash and trim the baby beets, then place them on a piece of aluminum foil.
Step 2: Gather the sides of the foil and seal it to form a parcel. Place the foil packet in the oven and roast for 1 hour.
Step 3: Remove the beets from the oven and let them cool for a few minutes. Peel the skins off carefully using your fingers, then cut the beets into quarters.
Step 4: Arrange the arugula on a large serving plate.
Step 5: Place the roasted beet quarters evenly over the arugula.
Step 6: Lay the slices of bresaola on top of the beets and greens.
Step 7: Dot the salad with pieces of goat cheese for creamy texture.
Step 8: Sprinkle the walnuts over the salad for crunch and nuttiness.
Step 9: Drizzle with extra-virgin olive oil and aged balsamic vinegar. Season with sea salt and ground black pepper to taste.
Step 10: Finish by scattering microgreens over the top. Serve immediately and enjoy your fresh, flavorful salad!

Tips & Variations

For extra sweetness, drizzle a touch of honey over the salad before serving.
Swap goat cheese for feta or blue cheese if you prefer a different tangy flavor.
Use pecans or almonds instead of walnuts to change up the nutty crunch.
Try adding a squeeze of fresh lemon juice to brighten the dressing.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The roasted beets can be kept peeled and wrapped in foil. Avoid dressing the salad until ready to serve to prevent wilting. Reheat beets gently if preferred warm, but the salad is best enjoyed fresh.

How to Serve

A fresh salad is arranged in a white bowl with a base layer of bright green arugula leaves spread evenly. On top of the greens, there are four slices of deep red cured meat, slightly folded to show their marbled texture. Around the salad, there are small dollops of white cheese with a drizzle of yellow olive oil on each. Between these dollops, a few dark purple beet slices with a slightly glossy surface add color contrast. Scattered on the salad and cheese are golden brown walnut pieces. At the very top, a small bunch of fresh green microgreens finishes the look. The bowl is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted beets in advance?

Yes, you can roast the beets up to two days ahead and store them peeled in the refrigerator. This saves time when assembling the salad.

What can I use if I can’t find bresaola?

If bresaola is unavailable, thin slices of prosciutto or other cured meats like coppa make excellent substitutes and pair well with the salad’s flavors.