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Warm Beet, Arugula & Goat's Cheese Salad

So last week it was summer, and this week we have transitioned to winter like overnight. Gah, I am so in denial!! If you don't already know, winter in Montreal is freakin loooooooong, and I am a sun and sand kinda gal. Oh well....

Why the heck am I even sharing this riveting weather info with you, you might ask?

Because holy moly does it change up the menu at our house FAST. We go from frequent massive cold green (loaded) salads, to one pot meals, stews, and all things warm in a hurry.

But my hubby Ty hates nightly one-pot meals. Growing up as a kid he always had them, so he gets bored of them super easy, and always wants variety.

So, in an effort to hang on to whatever last bits of warmth we have for 2020, I came up with this beauty salad. It is SO satisfying, and I am obsessed with colourful meals. And you should be too because (1) have you watched The Home Edit yet? You WILL become obsessed with organizing and the rainbow; and (2) You know you are filling your body up with tons of healthy vitamins, minerals and goodness that you need to keep the fat loss pumps primed, mama!

Its super versatile too. You can swap out the protein for another if you like, and if you're not a fan of goat's cheese, well, we can't be friends!

Jokes, of course you can swap it out for another cheese or skip it all together. But I wouldn't recommend it because it's just so yummy with the other flavours.

Ok enough rambling, let's get cookin!


Warm Beet, Arugula & Goat's Cheese Salad

Prep time: 20min | Cook time: 20min | Total time: 40min


  • 3 large beets, peeled and cubed*

  • 2 medium sweet potatoes, peeled & cubed*

  • Dash of cinnamon

  • Sea salt & black pepper, to taste

  • Drizzle extra virgin olive oil

  • 142g box organic arugula

  • 1/4 cup raw pumpkin seeds

  • 4 tablespoons goat's cheese, crumbled

  • Protein of choice - I cooked up a simple seasoned pork tenderloin at the same time the beets + sweet potato went in. Easy peasy!

  • 1 tablespoon balsamic glaze*


  1. Preheat oven to 400F

  2. Prepare a sheet pan with baking paper, and prep your beets and sweet potato onto the pan. Season with salt, pepper, and cinnamon, then drizzle some olive oil and give it a mix with your hands. Go on, get dirty lol

  3. Pop this into the oven and roast for 20-25min, depending on how big you cubed everything (smaller = faster cook time + easier for kiddo mouths to eat!)

  4. While veggies and your protein cook, prep the salad: place arugula in a large bowl, crumble the goat's cheese, and sprinkle those pepitas (pumpkin seeds)

  5. Once the veggies and meat are cooked, remove from over and prep your plate: a generous serving of the arugula salad, a portion of beets/sweet potatoes, and a portion of your protein. Then drizzle that balsamic glaze on top, and voila! Delicious warm salad perfection!


  • Fresh beets stain your hands when peeled. #momhack: If you want to avoid this AND save time, look for pre-cut, pre-peeled beets at your grocery store (and sweet potatoes too if you want prep time to be almost non existent)

  • Balsamic glaze is a reduced and thick dressing you normally see on caprese salads, but it's so tasty here!

  • Wondering what a "portion" is? Scroll down to grab my freebie cheat sheet & 7-day meal plan!

P.S. Wondering what the heck a "portion" is and how much you should be eating if fat loss is your goal? Well I created a perfect little cheat sheet for ya, PLUS a whole week's worth of yummy recipes for you to try in my FREE 7-Day Mombod Meal Guide. Grab yours now!

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