Arugula Salad with Beets and Goat Cheese

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.

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Showing 4 of 20 Comments

  • azalea

    I ate a slightly different version of this once, with lightly caramelized pecans instead of walnuts, and some grilled green asparagus thrown in. Delicious!

  • lydia

    A classic winter salad. Beets are hard to find in New England at this time of year — what we do find are storage beets, which can be a bit woody — but pears are a good substitute.

  • Tim

    I have been thinking of something similar for the past few days, a salad of greens, pears, feta and walnuts perhaps. I have to say that having tried the beets with goats cheese and nuts it is the perfect combo.

  • PamC.

    I have never been able to stand goat cheese. I love other strong cheeses, but really dislike goat cheese. Is there some variety of flavor in goat cheese, some kind that is more mild that others? I would probably substitute blue or feta cheese in this. The rest of this sounds yummy.

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