Go Back
For this vibrant salad, you will need: - 2 medium-sized beets, roasted and diced - 4 cups fresh arugula - 1/2 cup goat cheese, crumbled - 1/4 cup walnuts, toasted and chopped - 1 small shallot, thinly sliced Using fresh and organic produce makes a big difference. Organic beets and arugula taste better and are healthier. They have more nutrients and no harmful chemicals. Choose bright, firm beets and crisp arugula for the best flavor. To dress your salad, gather: - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and pepper to taste - 1 tablespoon honey (optional, for a touch of sweetness) The dressing brings everything together. You can adjust these ingredients to suit your taste. Add more honey for sweetness or use lemon juice for a tangy twist. This salad is not just pretty; it’s good for you too! Beets are high in fiber and help your heart. Arugula is low in calories and packed with vitamins. A serving has about 250 calories. Enjoy this salad for a healthy meal or side. To roast the beets, start by preheating your oven to 400°F (200°C). This temperature ensures even roasting. Next, wash the beets well to remove any dirt. Wrap each beet in aluminum foil. Place the wrapped beets on a baking sheet to catch any drips. Roast them for about 45 to 60 minutes. You can check if they are tender by inserting a fork. If it goes in easily, they are ready. Once cool, peel the skin off and dice the beets into small cubes. While the beets roast, you can make the dressing. In a small bowl, add 2 tablespoons of olive oil. Next, pour in 1 tablespoon of balsamic vinegar. If you want a touch of sweetness, add 1 tablespoon of honey. Season with salt and pepper to your taste. Whisk all the ingredients together until smooth. If you like a tangier flavor, add more vinegar or less oil. Now it’s time to put everything together. In a large salad bowl, start with 4 cups of fresh arugula as your base. This leafy green adds a nice peppery flavor. Then, add your roasted and diced beets on top. Sprinkle 1/2 cup of crumbled goat cheese over the beets for creaminess. Next, add 1/4 cup of toasted and chopped walnuts for crunch. Finally, add 1 small thinly sliced shallot for a bit of bite. Drizzle your dressing over the salad. Gently toss all the ingredients together to coat them evenly. Be careful not to break the beets or cheese too much. Serve immediately to enjoy the fresh flavors, or let it sit for about 10 minutes to let the flavors mix well. When choosing beets, look for firm, smooth skin. Avoid any soft spots. Fresh beets have a rich color, too. For best flavor, roast beets until tender. This usually takes 45 to 60 minutes at 400°F (200°C). You can check their doneness by piercing them with a fork. If it slides in easily, they are ready! To add protein, try grilled chicken or chickpeas. They work well with the salad's flavors. If you want a crunch, swap walnuts with pecans or pumpkin seeds. Both add unique tastes. You can even toast seeds or nuts for extra flavor. For a beautiful plate, arrange the salad in layers. Start with arugula, then add beets, goat cheese, and shallots. Top with nuts for a nice finish. You can serve it on a large platter or in bowls. Pair this salad with a light white wine, like Sauvignon Blanc. It complements the salad's taste perfectly! {{image_2}} You can switch up the greens in this salad. Arugula is great, but spinach or kale can work too. Spinach adds a mild taste, while kale gives a nice crunch. You might also try romaine for a crisp bite. These options can bring different flavors and textures to your dish. If you're looking to make this salad vegan, you can easily swap out the goat cheese. Try using a cashew cheese or a tofu-based cheese. Both options can mimic the creaminess of goat cheese. For the dressing, skip the honey. Instead, use maple syrup or leave it out altogether. This will keep your salad sweet without any animal products. Incorporating seasonal fruits or veggies can bring new life to your salad. Think about adding sliced strawberries in spring or roasted butternut squash in fall. Both can enhance the color and taste of your dish. Fresh herbs like basil or mint can also add a bright flavor. Toss them in just before serving for a fresh kick. To store your beet goat cheese arugula salad, place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. If you see any wilting or browning, it’s best to toss those parts. Always check for freshness before eating. This salad is best served cold. It keeps all the crunchy textures and flavors when cold. If you want to warm it up, heat the beets separately. Then, add them back to the salad just before serving. This way, the arugula and cheese stay fresh and tasty. You can make parts of this salad ahead of time. Roast the beets and store them in the fridge. You can also prepare the dressing in advance. Keep the arugula, cheese, and nuts separate until you're ready to eat. When it's time to serve, mix everything together for a quick meal. You can roast beets without foil by using a baking dish. First, wash the beets well. Place them in the dish and add a little water. Cover the dish tightly with a lid or parchment paper. Bake at 400°F (200°C) for about 45-60 minutes. Check for tenderness with a fork. This method keeps the beets moist and flavorful. Yes, you can use pre-packaged beets for convenience. These beets are often already cooked and ready to eat. They save time and effort. However, fresh beets have a bolder flavor and better texture. If you want the best taste, opt for fresh beets when possible. You can enjoy the ease of pre-packaged beets if you need a quick meal. If you need a substitute for goat cheese, try feta or cream cheese. Feta adds a salty and tangy flavor, while cream cheese offers a smooth texture. You can also use ricotta for a milder taste. Each cheese brings its unique touch to the salad. Choose based on what you enjoy and have on hand. This blog post covers how to create a delicious salad with roasted beets and fresh ingredients. I highlighted the importance of using organic produce and detailed each step, from roasting beets to assembling the salad. Nutritional benefits emphasize why this meal is good for you. Try variations like vegan options and seasonal additions for new flavors. Remember, fresh ingredients make all the difference. Be confident in your ability to assemble a beautiful, tasty salad that fits your needs. Enjoy the process and savor every bite!

Beet Goat Cheese Arugula Salad

Discover the delicious and refreshing Vibrant Beet & Goat Cheese Arugula Salad that will make your taste buds dance! This simple salad recipe combines roasted beets, creamy goat cheese, and crunchy walnuts over a bed of fresh arugula, all drizzled with a homemade balsamic dressing. Perfect for any occasion, it's both nutritious and beautiful. Click through to explore this delightful salad and elevate your next meal!
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized beets, roasted and diced

4 cups fresh arugula

1/2 cup goat cheese, crumbled

1/4 cup walnuts, toasted and chopped

1 small shallot, thinly sliced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

1 tablespoon honey (optional, for a touch of sweetness)

Instructions
 

Begin by roasting the beets: Preheat the oven to 400°F (200°C). Wrap each washed beet in aluminum foil and roast for about 45-60 minutes until tender. Once cool, peel and dice the beets.

    While the beets are roasting, prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper. Adjust seasoning to taste.

      In a large salad bowl, combine the fresh arugula, roasted diced beets, crumbled goat cheese, chopped walnuts, and thinly sliced shallots.

        Drizzle the prepared dressing over the salad mixture and gently toss to combine, ensuring all ingredients are coated.

          Serve immediately to enjoy the freshness of the ingredients, or let the salad sit for 10 minutes to allow flavors to meld.

            Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

              Presentation Tips: Serve the salad on a large platter or in individual bowls, garnished with extra walnuts and a sprinkle of goat cheese on top for an elegant finish.