Beet & Arugula Salad

Beet & Arugula Salad is a fresh, vibrant dish that combines the earthy sweetness of roasted beets with the peppery bite of arugula. Balanced with tangy goat cheese, crunchy nuts, and a simple vinaigrette, it’s a perfect appetizer or light meal that’s both nutritious and flavorful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh arugularoasted beetsgoat cheese (crumbled)walnuts or pecans (toasted)red onion (thinly sliced)olive oilbalsamic vinegarDijon mustardhoneysalt and pepper

directions

Roast the beets if not already prepared: wrap them in foil and bake at 400°F (200°C) for 45–60 minutes, until fork-tender. Let cool, peel, and slice into wedges or cubes.

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.

In a large salad bowl, combine arugula, sliced roasted beets, crumbled goat cheese, toasted nuts, and red onion.

Drizzle the vinaigrette over the salad and toss gently to coat.

Serve immediately, garnished with extra cheese or nuts if desired.

Servings and timing

This recipe serves 4 as a side salad or 2 as a main.Preparation time: 15 minutesRoasting time (if needed): 45-60 minutesTotal time: 15-75 minutes depending on beet preparation

Variations

Swap goat cheese for feta or blue cheese for a different flavor profile.

Add orange segments or apple slices for a fruity twist.

Use spinach or mixed greens in place of arugula.

Top with grilled chicken for a protein-packed meal.

Sprinkle with hemp seeds or sunflower seeds for extra crunch.

storage/reheating

Store any undressed salad components separately in the refrigerator for up to 2 days.Once dressed, it’s best consumed immediately to avoid sogginess.Roasted beets can be stored in an airtight container for up to 5 days.

FAQs

Can I use canned or pre-cooked beets?

Yes, they work well and save time—just be sure to drain and pat dry.

Is arugula spicy?

Arugula has a naturally peppery, slightly bitter flavor that complements sweet and tangy elements in the salad.

What kind of nuts work best?

Toasted walnuts or pecans are traditional, but almonds or pistachios are also great options.

Can I make the vinaigrette ahead of time?

Yes, it can be refrigerated for up to 1 week. Shake or whisk before using.

Can this salad be made vegan?

Yes—omit the goat cheese or use a plant-based alternative.

Can I roast the beets in advance?

Absolutely. Roasting them ahead of time makes this salad quick and easy to assemble.

How do I prevent beets from staining everything?

Wear gloves while peeling and slicing, and use a cutting board that’s easy to clean.

Conclusion

Beet & Arugula Salad is a refreshing, colorful, and healthy option that delivers on taste and nutrition. With its simple ingredients and versatile nature, it can be easily customized to suit your preferences or seasonal produce. It’s a reliable go-to for lunch, dinner, or a sophisticated side dish.

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