Beet and Arugula Salad with Goat Cheese
I crave this Beet and Arugula Salad with Goat Cheese anytime beets are in peak season which lucky for us beet lovers is both spring and fall months! This is a delicious salad to have for lunch with your favorite protein, as a side dish with dinner, or to serve at a gathering. It's got tons of nutrition from sweet earthy beets, fresh fruit, peppery arugula, chopped walnuts, and creamy goat cheese. All topped with a drinkable homemade Maple Balsamic Vinaigrette!
Equipment
Ingredients
- 1½ lb beets (about 6 small to medium sized beets or 4 large)
- 1 tablespoon extra-virgin olive oil, for roasting
- 5 oz arugula (about 5 cups)
- ¼ large apple, sliced (or ½ cup sliced strawberries)
- ½ a shallot, sliced
- 4 oz goat cheese, crumbled (about ½ cup)
- ½ cup walnuts, chopped
For Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoon balsamic vinegar
- ½ tablespoon dijon mustard
- 2 tablespoon pure maple syrup
- 1 clove garlic, minced (or pinch garlic powder)
- ¼ teaspoon kosher salt (more to taste)
- pinch black pepper
Instructions
- Instructions to roast beets. If using pre-cooked beets, skip ahead to step 2. Preheat oven to 400℉ (200°C). Wash beets and cut off the ends with a sharp knife. If using large beets, cut them in half to help them cook faster. Coat the beets in extra virgin olive oil, salt, and pepper. Wrap each beet in a large piece of foil. Each beet will have its own foil packet. Place them in a single layer on a sheet pan or baking dish and roast in the oven for 45-60 minutes. When the beets are easily pierced with a fork, remove them from the oven and let them cool. Remove the beet skin with a paper towel or under cold water. Slice or dice the beets to your preferred size.
- While the beets are roasting, slice your fruit and shallot. Set aside. Make the Maple Balsamic Dressing by whisking the dressing ingredients in a small bowl or shaking them in a mason jar.
- In a medium bowl or large bowl, add the arugula. Top the bed of arugula with roasted beets, fruit, shallot, walnuts, and goat cheese.
- Drizzle however much dressing you like on top of the salad and serve the rest on the side.
- Hint: If you're not serving or eating it right away, wait to add the goat cheese and dressing right before serving.
Video
Notes
Expert Tips
- Use beets that are around the same size so they cook evenly.
- The beets are done cooking when they pierce easily with a fork. Smaller beets will take around 40 minutes and larger beets will take about an hour.
- Save time by using packaged roasted beets.
- Wait to add the dressing and crumble the goat cheese on top right before serving.
- Meal Prep - roast the beets and make your dressing ahead of time so they're ready to go when you want to assemble the salad!
- Storage - store leftovers of this roasted beet salad in the refrigerator in an airtight container for up to 2-3 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for up to 4-7 days.
Tried this recipe?Let us know how it was!