Beet and Arugula Salad with Goat Cheese Recipe

Introduction

This Beet and Arugula Salad with Goat Cheese is a vibrant and flavorful dish perfect for a light lunch or a refreshing side. Roasted beets add earthiness, while crisp apple slices and tangy goat cheese bring balance and brightness. The maple balsamic dressing ties everything together with a touch of sweetness and acidity.

Ingredients

• 6 small or medium-sized beets
• 1 Tbsp extra-virgin olive oil (for roasting)
• 5 oz arugula (about 5 cups)
• ¼ large apple, sliced (Honeycrisp recommended)
• ½ shallot, sliced
• ½ cup goat cheese
• ½ cup walnuts
• ⅓ cup extra-virgin olive oil (for dressing)
• 3 Tbsp balsamic vinegar
• ½ Tbsp Dijon mustard
• 2 Tbsp maple syrup
• 1 clove garlic, minced
• ¼ tsp kosher salt (more to taste)
• Dash of black pepper

Instructions

1. Step 1: Preheat your oven to 400℉ (200°C). Wash the beets and trim the ends. If using large beets, cut them in half to speed cooking. Toss the beets with 1 tablespoon of olive oil, salt, and pepper. Wrap each beet individually in foil and place them on a baking sheet. Roast for 45-60 minutes, until a fork pierces them easily. Let cool, then peel the skins off using a paper towel or cold water. Slice or dice as desired.
2. Step 2: While the beets roast, slice the apple and shallot. Set aside.
3. Step 3: Prepare the dressing by whisking together ⅓ cup olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper in a small bowl or shake in a jar until combined.
4. Step 4: In a medium or large bowl, place the arugula. Top with roasted beets, apple slices, shallot, walnuts, and crumbled goat cheese.
5. Step 5: Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Tips & Variations

• For added texture, toast the walnuts briefly before adding to the salad.
• Swap goat cheese for feta or blue cheese if preferred.
• You can prepare the dressing ahead and refrigerate for up to 3 days.
• Use pre-cooked or canned beets to save time.
• Add fresh herbs like parsley or thyme for extra aroma and flavor.

Storage

Store leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add just before serving. If mixed with dressing, the salad is best eaten the same day to preserve freshness. Leftover salad can be gently reheated, but it’s typically enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use golden beets instead of red beets?

Yes, golden beets work wonderfully and add a sweeter, milder flavor as well as a bright yellow color to the salad.

How do I peel roasted beets easily?

After roasting and cooling, rub the beet skin off with a paper towel or under running cold water. The skin should slip off easily without the need for a knife.

Beet and Arugula Salad with Goat Cheese Recipe

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This vibrant Beet and Arugula Salad with Goat Cheese combines the earthy sweetness of roasted beets with peppery arugula, crisp apple slices, tangy goat cheese, and crunchy walnuts. Tossed with a flavorful maple balsamic dressing, this salad offers a perfect balance of textures and tastes making it an ideal light lunch or elegant side dish.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 60-75 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Fruits

• 6 small or medium beets
• 5 oz arugula (about 5 cups)
• ¼ large apple, sliced (Honeycrisp recommended)
• ½ shallot, sliced

Dressing

• ⅓ cup extra virgin olive oil
• 3 Tbsp balsamic vinegar
• ½ Tbsp Dijon mustard
• 2 Tbsp maple syrup
• 1 clove garlic, minced
• ¼ tsp kosher salt (more to taste)
• Dash of black pepper

Others

• 1 Tbsp extra-virgin olive oil (for roasting beets)
• ½ cup goat cheese
• ½ cup walnuts

Instructions

1. Roast the beets: Preheat your oven to 400℉ (200°C). Wash the beets and trim off their ends. If they are large, cut them in half for faster cooking. Coat each beet in 1 tablespoon of extra virgin olive oil, salt, and pepper. Wrap each beet individually in foil and arrange them on a baking sheet. Roast for 45 to 60 minutes until tender and easily pierced with a fork. Allow them to cool, then peel off the skins using a paper towel or by rinsing under cold water. Slice or dice as preferred.
2. Prepare the produce and dressing: While the beets roast, slice the apple and shallot thinly and set aside. To make the maple balsamic dressing, whisk together the ⅓ cup olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper in a small bowl or shake them vigorously in a mason jar until emulsified.
3. Assemble the salad: In a medium to large bowl, place the arugula as the base. Add the roasted beet slices, apple slices, shallot, walnuts, and crumbled goat cheese on top.
4. Dress and serve: Drizzle the prepared maple balsamic dressing generously over the salad. Toss gently to combine all elements well. Serve immediately and enjoy the fresh mix of flavors.

Notes

• Pre-cooked or vacuum-packed beets can be used to save time.
• Honeycrisp apples provide the best balance of sweetness and tartness, but any crisp apple works well.
• For a nuttier flavor, walnuts can be lightly toasted before adding to the salad.
• This salad is best served fresh to maintain the crispness of the arugula and apple slices.
• Maple syrup can be substituted with honey if preferred.

Keywords: beet salad, arugula salad, goat cheese salad, roasted beets, maple balsamic dressing, healthy salad, vegetarian salad