Arugula Salad with Beets and Goat Cheese

Gluten-FreeVegetarianBeet

EASY healthy, Arugula Salad with Beets, Goat Cheese, and Walnuts! With a simple lemon vinaigrette. Perfect combo!

Photography Credit: Elise Bauer

Winter in California is the season for peppery arugula. Several years ago my parents planted some arugula in their garden and for years the arugula would re-seed itself, taking over the entire garden with a flourish, starting in December.

While mature arugula can be almost too intense to eat raw (best for left for cooking), young baby arugula is perfect for salads, and can easily be found in markets these days.

In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to the arugula’s bitter notes. Chopped toasted walnuts add a meaty crunch to the salad.

Our Favorite Videos

Arugula Salad with Beets and Goat Cheese Recipe

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

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

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 extra virgin 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.)

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Links:

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

Roasted Balsamic Beets here on Simply Recipes

Pickled Beets here on Simply Recipes

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

30 Comments / Reviews

No ImageArugula Salad with Beets and Goat Cheese

Did you make it? Rate it!

  1. Laura

    Pretty good, I used canned beets.
    The dressing is delicious.

    xxxxxyyyyy

  2. Delores

    What happen to putting the red onions in the salad. Was on the shopping list, but instruction to put in the salad.

    Show Replies (1)
  3. giantsfan

    delicious combination of ingredients. this is the star of the meal.

    xxxxxyyyyy

    Show Replies (1)
  4. jo.m.bradley

    Love this combination and add pomegranate seeds if any are on hand. Great flavor, texture and mouth experience. Yummy.

    xxxxxyyyyy

  5. Dee. G

    I love this recipe! I peel the beets and chop before roasting to cut time but thats the only difference.

    xxxxxyyyyy

View More
Arugula Beet Salad with Goat Cheese and WalnutsArugula Salad with Beets and Goat Cheese