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
Find it online: https://thefamilycooking.com/beet-arugula-salad/
