Beet And Goat Cheese Arugula Salad Recipe

I bring you a Beet salad with arugula that pairs sweet roasted beets, tangy goat cheese and peppery greens in a combination that makes you wonder which protein to top it with.

I almost skipped making this, but the beets kept calling my name so I roasted them anyway. The contrast with crumbled goat cheese is what gets me every time, salty, creamy, a little wild.

I call it Beet And Goat Cheese because names should be honest, and it surprises people who expect a simple side. I sometimes top it with something heftier, other times just eat it standing in the kitchen, which says a lot.

It feels like a small rebellion against boring salads, it makes dinner feel like an event without trying too hard.

Ingredients

• Earthy beets add natural sweetness, lots of fiber, and nitrates that boost blood flow.
• Creamy goat cheese brings tangy richness, adds protein and a salty mellow contrast its nice.
• Peppery arugula is low calorie full of vitamin K and adds bright peppery bite.
• Toasted walnuts give satisfying crunch and heart healthy omega three fats, little bitterness.
• Red onion slices bring sweet yet sharp pungency, some antioxidants and mild carbs.
• Balsamic adds tangy sweet acidity it brightens flavors and balances rich cheese.
• Extra virgin olive oil adds silky mouthfeel, monounsaturated fats that are generally heart friendly.
• Honey or maple syrup gives a touch of sweetness, helps balance the tart vinegars.

Ingredient Quantities

• 5 oz baby arugula (about 5 cups)
• 3 medium beets (about 1 lb), roasted peeled and sliced
• 4 oz goat cheese, crumbled
• 1/3 cup walnut halves, toasted and roughly chopped (or pecans if you prefer)
• 1 small red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Kosher salt and freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 400°F (200°C). Trim beet greens and roots, rub beets with a little olive oil and salt, wrap each in foil and roast on a baking sheet until a knife slides in easily, about 45 to 60 minutes depending on size. If you’re in a hurry, you can boil them 20 to 30 minutes instead.

2. Let the beets cool until you can handle them, then rub the skins off with a paper towel or under running water and slice into rounds or wedges about 1/4 inch thick.

3. While beets roast, toast 1/3 cup walnut halves in a dry skillet over medium heat, stirring, until fragrant and slightly darkened, about 4 to 5 minutes. Roughly chop and set aside. Watch them closely so they don’t burn.

4. Thinly slice the small red onion and crumble 4 oz goat cheese. Measure 5 oz baby arugula and have it ready in a large bowl.

5. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and a pinch of kosher salt and fresh ground black pepper. Taste and adjust salt, pepper or honey as needed. You can shake it in a jar if you like less mess.

6. Place the arugula and sliced red onion in the large bowl, add the roasted beet slices on top, then scatter the toasted walnuts and crumbled goat cheese over everything.

7. Drizzle the dressing over the salad, start with half and gently toss to coat, then add more dressing only if you want. You want the arugula lightly dressed not soggy.

8. Finish with a little extra flaky salt or more black pepper if needed, serve right away. This is great as a side or topped with grilled chicken or salmon for a fuller meal.

Equipment Needed

1. Oven (set to 400°F)
2. Baking sheet
3. Aluminum foil
4. Sharp chef knife
5. Cutting board
6. Dry skillet for toasting walnuts
7. Large salad/mixing bowl
8. Small bowl and whisk or a jar with a tight lid for the dressing
9. Measuring spoons and 1/3 cup measure plus paper towels or a kitchen towel

FAQ

Beet And Goat Cheese Arugula Salad Recipe Substitutions and Variations

• Beets: Replace with roasted carrots or sweet potato. Golden beets also work if you want a milder less earthy taste. Use about the same weight and roast until fork tender.
• Goat cheese: Swap with feta for a similar tangy crumbly bite or ricotta salata for a milder saltier note. Use the same amount, 4 oz, and crumble over the salad.
• Walnut halves: Use toasted pecans or sliced almonds, or try pepitas if someone has a tree nut allergy. Toasting intensifies the flavor so do that quick in a pan.
• 5 oz baby arugula: Replace with baby spinach, mixed salad greens, or peppery watercress if you want more bite. Use the same volume, about 5 cups.

Pro Tips

– Roast then finish unwrapped for a few minutes if you want a little caramelization on the beet edges, otherwise keep them wrapped so they stay super moist. dont overcook though, a little bite makes the salad more interesting.

– Toast the walnuts until you can really smell them and toss in a tiny pinch of salt or a drizzle of honey while theyre warm, it makes them pop. Chop them unevenly so you get big crunchy bits and small crumbs.

– Make the dressing in a jar and shake it hard so the mustard emulsifies, then taste and tweak the acid and sweetness. If you have some of the beet roasting liquid, add a splash to the dressing for deeper color and a subtle earthy note.

– Assemble last minute: dress the arugula with only half the dressing, crumble goat cheese on top right before serving, and if you like less bite from the onion soak the slices in cold water for 10 minutes. You can roast the beets and make the dressing ahead, but keep them separate until you serve.