Arugula Salad with Beets and Goat Cheese

The amount of ingredients shown is just a guideline for two servings. The actual amounts depend on how much salad per serving you want.

  • Prep time: 10 minutes
  • Cooking the Beets time: 1 hour
  • Yield: Makes enough for 2 salads

Ingredients

Salad Ingredients:

  • 2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces
  • 2 handfuls (about 2.5 ounces) fresh baby arugula
  • 4 Tbsp goat cheese (about 1.5 ounces)
  • 1/4 cup roughly chopped toasted walnuts

Dressing ingredients:

  • 3 Tbsp olive oil
  • 1 1/2 Tbsp lemon juice
  • 1/4 teaspoon dry powdered mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

* To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender

** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender

Method

1 Make the vinaigrette: Place dressing ingredients in a jar and shake to emulsify. Adjust ingredients to taste.

2 Assemble the salad according to how much you want. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.

3 Drizzle the salad with vinaigrette. (You may have a little extra vinaigrette.)

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Comments

  • Liz

    I made the salad as written and a 2nd time with gorgonzola – both wonderful! Also used the combo in a sandwich: sliced beets, arugula, goat cheese with a drizzle of dressing on a homemade ciabatta roll! Emma, my first ciabatta attempt … used my sourdough starter, the flour/water/salt ratios in your ciabatta recipe and the method from the tartine recipe. I don’t have a stand mixer but made a smallish batch and used my hand held which has dough hooks – maybe 3-4 minutes before the 4 hour rest.

    Beets – it probably doesn’t save a lot of time overall, but I do them in an electric pressure cooker: 1 cup water, beets scrubbed on the steamer rack, 22 minutes high pressure/natural release. Skin slides off in cool water.

  • Jenny

    Awesome tasting salad. Glad to see Elise posting again. Her recipes are the best.

  • Rachael

    this looks so delicious, I NEED to make this :)

  • Sara @ Last Night's Feast

    I just love the combination of beets and goat cheese! This looks delicious

  • Alida @My Little Italian Kitchen

    Arugula or “rucola” as we call it in Italy is very popular in many Italian dishes. Its slightly bitter taste makes it ideal to be paired with meat and cheeses. My favourite is with parmesan and balsamic vinegar.
    I love your salad, the beetroot adds a touch of colour whilst the goat cheese adds some creaminess to it. Yum!

  • 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.

  • idlehouse

    I, too, used some left over Feta that I had, and I added some raisins that I found in the fridge. I roasted my beets in the oven for a firmer texture. For dressing, I used Briana french wine vinaigrette instead of mixing my own. My salad greens were a mix of arugula, mizuna, and watercress. This worked well. Thank you for an awesome recipe, it helped me cleared away all the left-overs in my fridge.

  • ChrisE

    Hi Elise,

    Fab recipe! Wonderful combination of flavours and textures.

    Our grocer had run out of goats cheese so I used Feta and missed out the salt from the dressing. It seemed to work well – I will try it with the Chevre at some stage, tho.

    Keep up the good work :-)

    C.

  • Amy

    I like the way you describe putting the salad together, Elise. I was asked to jot down a similar salad recipe for a wedding shower recently, and had the hardest time trying to convey how much of each ingredient was necessary since I always make it to taste. My friend is a good cook so I was tempted to just list the ingredients and say, “It’s a salad. I think you can figure it out from here. ;)”

  • Sharon

    Have to agree with Madalyn on the beets! But I roast them in their skins on little beds of rock salt so they sorta steam/roast in their little skins and they are very easy to peel by hand, their skins just slip off.

  • Becca

    I make a similiar salad with brie instead of goat cheese. Also to save time I buy beets from Trader Joes that are already cooked. I just chop them and throw them into my salad. I think I ate this salad for dinner for two weeks straight! Yum.

  • Madalyn

    I make this salad with one change. I do not boil the beets, I roast them. (peel, cut up beets, salt, pepper, a drizzle of olive oil. 400 oven for 30 to 45 minutes) It really intensifies the flavor and the consistency of the beets is firmer. Candied pecans or candied walnuts are nice too.

  • The Culinary Chase

    All my favorite items in a salad. I love arugula (aka rocket) not only for its unique taste but also for the health benefits it offers. YUM!

    Cheers,
    Heather

  • Rebecca

    You are so lucky to have arugula in season; it will be a long time before we see it here. This salad looks so fresh and good, just the cure for the winter doldrums. I’m not a fan of goat cheese so I would substitute a Danish blue or gorgonzola dolce. The beets combined with the bitter greens are a brilliant idea!

  • Deborah Dowd

    I made a version of this with caramelized onions, roasted beets, goat cheese and walnuts with baby spinach. Even my guests who didn’t like beets liked it!

  • 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.

  • 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.

  • 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.

  • 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!