beet and arugula salad recipe

Written BySheba G Updated On
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The Best beet and arugula salad recipe

I have been making this beet and arugula salad recipe for years, and it’s still a favorite in my household. The combination of sweet and earthy beets, peppery arugula, and tangy goat cheese is a match made in heaven. My kids love helping me in the kitchen, and they’re always excited to get involved in the prep work, especially when it comes to washing the arugula leaves.

This recipe is perfect for a quick lunch or as a side dish for a family gathering. It’s also incredibly versatile, so feel free to get creative with your ingredients and add your own favorite toppings or substitutions. The beets are the star of the show in this recipe, and I love using fresh ones from our local farmer’s market.

There’s something about the way they add a pop of color to the plate that just makes me happy. And let’s not forget about the health benefits – beets are packed with antioxidants and fiber, making them a nutritious addition to any meal. One of the best things about this recipe is how easy it is to make.

Simply roast the beets in the oven until they’re tender, then let them cool before mixing them with arugula, crumbled goat cheese, and a drizzle of balsamic glaze. It’s a simple yet elegant dish that’s perfect for any occasion. As I mentioned earlier, my kids love helping me in the kitchen, and this recipe is no exception.

They enjoy washing the arugula leaves and sprinkling them on top of the salad before we serve it. It’s become a fun little tradition for us, and I’m so glad they’re interested in cooking from a young age. Overall, this beet and arugula salad recipe is a must-try for anyone looking for a delicious and healthy addition to their meal routine.

Beet and Arugula Salad with Goat Cheese and Walnuts

4.8 from 1629 votes

This vibrant beet and arugula salad combines earthy roasted beets, peppery arugula, tangy goat cheese, and crunchy walnuts. Dressed with a light honey-lemon vinaigrette, this salad is a symphony of flavors and textures.

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

🥘Ingredients

For the Beets

4 medium beets
2 tbsp olive oil
salt
pepper

For the Salad

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

For the Dressing

2 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey
salt
pepper

👨‍🍳Directions

1Preheat the oven to 400°F.
2Peel the beets and cut them into 1/2-inch cubes.
3Toss the beets with 2 tbsp of olive oil, salt, and pepper.
4Spread them evenly on a baking sheet lined with parchment paper.
5Roast the beets in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized.
6Stir them halfway through cooking to ensure even roasting.
7While the beets are roasting, prepare the dressing.
8In a small bowl, whisk together 2 tbsp of olive oil, lemon juice, honey, salt, and pepper until well combined.
9Set the dressing aside.
10In a large salad bowl, combine the fresh arugula, thinly sliced red onion, crumbled goat cheese, and walnuts.
11Add the roasted beets to the salad bowl, ensuring they are still warm when added.
12Drizzle the honey-lemon dressing over the salad and gently toss everything together until well coated.
13Serve the salad immediately while the beets are still warm, adding a delightful contrast to the peppery arugula and creamy goat cheese.

🔧Equipment

Baking sheet
Mixing bowl
Salad bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 20g💛Saturated Fat: 5g❤️Cholesterol: 10mg🧂Sodium: 300mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 10g🥩Protein: 8g

📝Notes

You can add other ingredients like feta cheese or dried fruits to enhance the flavor profile.

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

This beet and arugula salad recipe has become a staple in my household over the years – it’s perfect for everyday meals or special occasions alike!

Not only is it deliciously flavorful but also visually stunning on any plate.

To store leftovers properly ensure they remain fresh by refrigerating them within two hours after preparation stored safely sealed away from direct sunlight light.

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

Q: What type of beets should I use for this recipe?

In this recipe, you can use either red or gold beets – both will work beautifully! If you want a more vibrant color, go with red beets; if you prefer a milder flavor, opt for gold beets.

Q: Can I substitute other types of greens for arugula?

Yes! While arugula has a unique flavor that pairs perfectly with beets, you can experiment with other leafy greens like spinach or kale if you prefer.

Q: How do I store leftover beet salad?

You can store leftover beet salad in an airtight container in the refrigerator for up to three days. Be sure to keep it away from strong-smelling foods like fish or onions.

Q: Can I make this salad ahead of time?

Yes! You can prepare all the ingredients except for the arugula ahead of time – simply store them separately in an airtight container until you’re ready to assemble the salad.

Q: What is the best way to reheat leftover beet salad?

Reheating leftover beet salad is easy – simply place it on top of a bed of ice or chill it in the refrigerator before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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