Why I’ll Love This Recipe
I enjoy how the earthy sweetness of the beets balances the peppery bite of the arugula. I also like that this salad looks beautiful with very little effort. It comes together with wholesome ingredients, offers a satisfying mix of textures, and pairs well with grilled meats, seafood, or crusty bread. I can easily prepare the beets ahead of time, making the final assembly quick and convenient.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Roasted beets
- Baby arugula
- Goat cheese or feta cheese, crumbled
- Walnuts or pecans, toasted
- Extra virgin olive oil
- Balsamic vinegar
- Dijon mustard
- Honey
- Salt
- Black pepper
Directions
- I roast the beets until they are fork-tender, then let them cool before peeling and slicing them.
- I whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to make a smooth vinaigrette.
- I place the arugula in a large serving bowl.
- I add the sliced beets, toasted walnuts, and crumbled goat cheese.
- I drizzle the dressing over the salad and gently toss everything together.
- I serve the salad immediately for the freshest flavor and texture.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 40–60 minutes (depending on beet size)
- Total Time: About 1 hour 20 minutes (Spend With Pennies)
Variations
- I swap goat cheese for feta when I want a saltier flavor.
- I add orange segments for a bright citrus twist.
- I mix in sliced avocado for extra creaminess.
- I replace walnuts with pecans, pistachios, or candied walnuts.
- I top the salad with grilled chicken or salmon to turn it into a complete meal.
- I use a lemon vinaigrette instead of balsamic when I want a lighter dressing.
Storage/Reheating
I store leftover salad in an airtight container in the refrigerator for up to 2 days. If I expect leftovers, I keep the dressing separate until serving to help the arugula stay crisp. I do not recommend reheating the assembled salad, although I can gently warm the roasted beets before adding them to freshly dressed arugula.
FAQs
Can I use pre-cooked beets?
Yes. I often use vacuum-packed cooked beets when I want to save time, and they work wonderfully in this salad.
Which cheese tastes best with this salad?
I usually choose creamy goat cheese because it complements the sweet beets, but feta is another excellent option.
Can I make this salad ahead of time?
Yes. I prepare the beets and dressing in advance, then assemble the salad just before serving to keep the arugula fresh.
What protein pairs well with this salad?
I like serving it with grilled chicken, salmon, shrimp, or even chickpeas for a satisfying vegetarian meal.
Is this salad gluten-free?
Yes. I make this salad naturally gluten-free as long as all packaged ingredients, including the mustard and cheese, are certified gluten-free if needed.
Conclusion
I enjoy making this Beet & Arugula Salad because it is fresh, colorful, and full of balanced flavors. The sweet roasted beets, peppery greens, crunchy nuts, creamy cheese, and tangy vinaigrette create a simple yet impressive dish that fits everything from casual lunches to holiday meals. It is one of my favorite salads whenever I want something both nutritious and delicious.
Print
This Beet & Arugula Salad combines sweet roasted beets, peppery arugula, creamy goat cheese, crunchy toasted walnuts, and a tangy balsamic vinaigrette for a fresh and colorful dish. It’s perfect as a light lunch, elegant side, or wholesome addition to any meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium roasted beets, peeled and sliced
- 5 oz baby arugula
- 1/2 cup goat cheese or feta cheese, crumbled
- 1/2 cup walnuts or pecans, toasted
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Roast the beets until fork-tender, then let them cool before peeling and slicing.
- Whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
- Place the baby arugula in a large serving bowl.
- Add the sliced beets, toasted walnuts, and crumbled goat cheese.
- Drizzle the vinaigrette over the salad and gently toss to combine.
- Serve immediately for the best flavor and texture.
Notes
- Use vacuum-packed cooked beets to save preparation time.
- Swap goat cheese for feta for a saltier flavor.
- Add orange segments or sliced avocado for extra freshness and creaminess.
- Substitute walnuts with pecans, pistachios, or candied walnuts.
- Add grilled chicken, salmon, shrimp, or chickpeas for a heartier meal.
- Store leftovers in an airtight container for up to 2 days, keeping the dressing separate when possible.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 11 g
- Sodium: 360 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
