You are here: Home » Recipes » Roasted Beet and Arugula Salad Roasted Beet and Arugula Salad Recipe by Relish Yield 4 servings Roasted beets are the perfect foil for slight bitter arugula in this salad. Mark Boughton Photography PrintEmail Ingredients 3 beets4 cups arugula or mixed greens1/2 cup dried cherries2 tablespoons sherry vinegar2 tablespoons olive oil1/2 teaspoon coarse salt1 ounce grated parmigiano Reggiano cheese Instructions Preheat oven to 350F. Wrap beets in foil, place on a baking plan, and roast 40 minutes or until tender. Let cool. Unwrap beets and rub off skins. Slice into eights. Combine arugula, beets, cherries, vinegar, oil, salt and cheese. Toss well.