Beet and Arugula Salad with Goat Cheese Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
