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Active time
45 minutes
Total time
1.5 hours
Serving Size
2 skewers

⅓ cup olive oil

3 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

¼ teaspoon salt

¼ teaspoon black pepper

2 beets

2 cups arugula

1 log (4 ounces) goat cheese

½ cup walnuts, chopped




  1. In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Set aside.


  1. Preheat oven to 400°F. 
  2. Slice the tops off beets close to the root and give them a good scrub. Loosely wrap the beets in foil and roast them in preheated oven for 50-60 minutes.
  3. Let the beets cool, then use a paper towel to rub the peel off.
  4. Slice the beets into rounds, then quarter slice the rounds.
  5. Ready your ingredients and skewer the ingredients like an assembly line. Start with two-quarters of beet, a bunch of arugula, then a slice of goat cheese.
  6. Top the salad sticks with chopped walnuts and a drizzle of vinaigrette.

Recipe and photo courtesy of California Walnuts


Calories: 150
Fat: 12g
Saturated Fat: 2g
Sodium: 220mg
Carbohydrate: 7g
Fiber: 1g
Protein: 3g

Yield: 12

Serving Size: 2 skewers

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