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Roasted Beet and Green Bean Salad with Arugula and Shaved Apple with Festive Spice Vinaigrette

From soft roasted beets and goat cheese to crunchy pepitas, this well-balanced salad is brimming with texture and flavor. Drizzle with Winter Spice Vinaigrette for the perfect first course.

Roasted beet green bean salad


  • 675 g (1½ pound) roasted beets, diced
  • 450 g (1 pound) green beans, blanched
  • 360 g (5 ounces) rocket
  • 1 apple, shaved
  • log, 225g (8-ounces) (1 log, 8-ounces (225g)) goat cheese, crumbled
  • 100 g (½ cup) pumpkin seeds
  • 360 ml (1½ cup) Festive Spice Vinaigrette


  1. Place beets, green beans, and arugula in a large, stainless steel bowl and toss with 1 cup Festive Spice Vinaigrette. Transfer to serving bowl.
  2. Distribute the apple, goat cheese, and pepitas neatly on top of the arugula and green beans and finish with additional dressing, as desired.

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