Arugula Salad with Beets and Goat Cheese

Photography Credit: Elise Bauer

Winter in California is the season for arugula, along with many other lettuces. A few years ago we planted some in our garden and now each year the arugula re-seeds itself and takes over with a flourish, starting in December. Arugula was popularized a few years ago as a central component of California cuisine. For those unfamiliar with it, it tastes a lot like watercress – peppery and slightly bitter. In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to its bitter quality. Chopped walnuts add a little more texture to the salad.

Arugula Salad with Beets and Goat Cheese Recipe



Salad Ingredients:

  • Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
  • Fresh arugula - rinsed, patted dry with a paper towel
  • Goat cheese - chevre
  • Walnuts - chopped

Dressing ingredients:

  • Olive oil
  • Lemon
  • Dry powdered mustard
  • Sugar
  • Salt and pepper


The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually.

The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.

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From Seed to Salad Bowl in Less than a Month - Farm Girl demonstrates how easy it is to grow arugula.

Showing 4 of 18 Comments

  • Jennifer

    I made this for Thanksgiving and it was a HUGE hit! Thank you Simplyrecipes, you have done it again!

  • Shannon

    We used nasturtium leaves with romaine and steamed young fresh beets from our garden–no peeling necessary. Yum!

  • Tri

    A little french restaurant in Philly makes a similar salad like this. I made my own version at home last week and it was great. The beets were from the garden. Instead of arugula I used spinach and mixed spring greens, thinly sliced sweet onions, and instead of walnuts I used macadamia nuts. The restaurant I like uses hazelnuts. I made the dressing with some honey and red wine vinegar and olive oil. The best part is I made a little crostini from a baguette and spread the chevre on top. It was really delicious.

  • Susan

    Just made this salad (as directed) and added a thinly sliced granny smith apple for added crunch and flavor (not that it needs it!) My family LOVED it! There’s something magical that happens when beets are married with goat cheese ~ yum!

    Love your web-site, Elise! (Anyone with a fondness for rhubarb is a friend for life!)

  • Juliet

    I came across your website this evening while searching for something to make with beets (I cooked some yesterday). I loved your recipe, it’s so simple. I had to adapt it a little, using mixed salad greens instead of arugula, and a mixture of pecans and almonds instead of walnuts, just because that is what I happened to have. Also, I toasted the nuts lightly in a heavy iron skillet before adding them.

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