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I have a friend who came back from a visit to Napa Valley just raving about a beet and arugula salad that she had at some little farm-to-table place. She said it was a flavor bomb – earthy sweetness of the roasted beets, peppery kick of the arugula, creamy pungency of the goat cheese, all held together with a sprinkle of a basic balsamic vinaigrette. Of course, I simply had to attempt to recreate it myself!
This Arugula and Beet Salad is one of my favorite go-to lunches now. It's not just incredibly delicious, but also packed with nutrients. Beets are a fantastic source of fiber, folate, and antioxidants, while arugula is rich in vitamins A and K. Plus, it's so easy to customize! Feel free to swap out the goat cheese for feta, use pecans instead of walnuts, or add a sprinkle of toasted pumpkin seeds for some extra crunch.
Required Equipments
- Large Bowl
- Whisk
- Salad Spinner
- Cutting Board
- Knife
Arugula and Beet Salad Updated May 16 2025: Frequently Asked Questions
Arugula and Beet Salad Updated May 16 2025
This Arugula and Beet Salad is a vibrant and flavorful dish that combines the earthy sweetness of roasted beets with the peppery bite of arugula. Topped with creamy goat cheese and crunchy toasted walnuts, and drizzled with balsamic vinaigrette, it's a salad that's both healthy and satisfying.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim the tops and bottoms, and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes, or until they are easily pierced with a fork. Let them cool slightly before handling.
- Peel the beets: Once the beets are cool enough to handle, use a paper towel to rub the skins off. The skins should slip off easily. If not, they may need a bit more roasting next time! Cut the beets into wedges or slices. I prefer wedges, they look fancier.
- Prepare the arugula: While the beets are roasting, wash and dry the arugula thoroughly. A salad spinner works wonders for this! Getting the arugula really dry ensures the dressing coats it nicely.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Taste and adjust seasonings as needed. A little extra balsamic can really bring out the sweetness of the beets.
- Toast the nuts: In a dry skillet over medium heat, toast the walnuts (or pecans) for 3-5 minutes, or until fragrant and lightly browned. Watch them carefully, as they can burn quickly! Set aside to cool slightly. This step adds SO much flavor, don't skip it!
- Assemble the salad: In a large bowl, combine the arugula and roasted beets. Drizzle with the balsamic vinaigrette and toss gently to coat. Be careful not to overdress the salad.
- Add cheese and nuts: Crumble the goat cheese (or feta) over the salad, then sprinkle with the toasted walnuts (or pecans).
- Serve immediately: Serve the salad immediately, or chill for a short period before serving. If chilling, wait to add the dressing until just before serving to prevent the arugula from wilting.
- Enjoy and don't forget to tag me in your recreations!
📝 Notes
- For a vegan option, skip the goat cheese or substitute with a plant-based alternative.
- Feel free to add other toppings, such as sliced red onion, avocado, or orange segments.
🍎 Nutrition
Calories: 320 kcal
Protein: 10 g
Fat: 22 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 80 mg
