beet arugula salad recipe

Written ByJenny Smyth Posted on
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The Best beet arugula salad recipe

I first discovered beet arugula salad recipe on a family vacation to Italy. The combination of sweet and earthy beets, peppery arugula, and tangy goat cheese was love at first bite.

I couldn’t wait to recreate this dish at home. After some experimentation, I landed on a simple yet flavorful recipe that’s perfect for any occasion.

My kids love helping me prepare the beets, which is great because it teaches them about the process of cooking from scratch. The result is a salad that’s both healthy and delicious, making it a staple in our household.

As a busy mom, I appreciate that this recipe can be made in under 30 minutes and serves a crowd, making it ideal for family gatherings or potlucks. The best part?

It’s incredibly versatile – you can serve it as a side dish, add protein for a main course, or even turn it into a light lunch by adding some crusty bread. The possibilities are endless!

Beet and Arugula Salad with Goat Cheese and Walnuts

4.5 from 820 votes

This vibrant salad combines earthy roasted beets, peppery arugula, tangy goat cheese, and crunchy walnuts. It is dressed with a light honey mustard vinaigrette, making it a perfect balance of flavors and textures.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Roasted Beets

4 medium beets
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Salad

5 cups fresh arugula
1/2 cup crumbled goat cheese
1/2 cup walnuts
1/2 red onion, thinly sliced

For the Honey Mustard Vinaigrette

2 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Preheat oven to 400°F.
2Peel beets and cut into 1-inch cubes.
3Toss with olive oil, salt, and black pepper.
4Spread beets evenly on a baking sheet.
5Roast beets for 30-35 minutes until tender and lightly browned.
6Remove from oven and let cool.
7In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
8In a large mixing bowl, combine arugula, roasted beets, goat cheese, walnuts, and red onion.
9Drizzle the vinaigrette over the salad and gently toss to combine.

🔧Equipment

Baking sheet
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 20g💛Saturated Fat: 5g❤️Cholesterol: 10mg🧂Sodium: 600mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 6g

📝Notes

Tips: You can add grilled chicken or salmon to make it a more substantial meal.

Watch Video Of How Beet and Arugula Salad with Goat Cheese and Walnuts Works

This beet arugula salad recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or want to impress your guests at your next dinner party.

One of my favorite things about this recipe is its versatility; you can serve it as a side dish, add protein for a main course, or even turn it into a light lunch by adding some crusty bread.

❓ Frequently Asked Questions About Beet and Arugula Salad with Goat Cheese and Walnuts

Q: What type of beets are best for this recipe?

A: For this recipe, I recommend using golden or Chioggia beets as they have a sweeter flavor than red beets and hold their color well after cooking.

Q: Can I use store-bought goat cheese?

A: While store-bought goat cheese works just fine, I highly recommend making your own goat cheese from scratch for the best flavor and texture.

Q: How do I prevent the beets from becoming too soft?

A: To prevent the beets from becoming too soft, make sure to cook them until they’re tender but still retain some firmness in the center.

Q: Can I substitute the arugula with another leafy green?

A: While other leafy greens like spinach or kale can work in place of arugula, they won’t provide the same peppery flavor that arugula offers.

Q: How long does this salad keep in the refrigerator?

A: This salad will keep in the refrigerator for up to 3 days; however, it’s best consumed within 24 hours for optimal flavor and texture.

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