Beet and Arugula Salad with Goat Cheese Recipe
A vibrant and flavorful Beet and Arugula Salad with creamy goat cheese, crunchy walnuts, and a sweet-tangy maple balsamic dressing. This refreshing salad combines roasted beets, fresh arugula, crisp apple slices, and a zesty shallot to create a perfect balance of textures and tastes, ideal for a nutritious lunch or light dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 6 small or medium beets
- 1 Tbsp extra-virgin olive oil (for roasting beets)
- 5 oz arugula (about 5 cups)
- ¼ large apple, sliced (Honeycrisp recommended)
- ½ shallot, sliced
- ½ cup goat cheese
- ½ cup walnuts
Maple Balsamic 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 (or to taste)
- Dash of black pepper
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off the ends using a sharp knife. If your beets are large, cut them in half to help them roast more quickly. Toss the beets in 1 tablespoon extra-virgin olive oil and season with salt and pepper. Wrap each beet individually in aluminum foil to create foil packets. Arrange the foil-wrapped beets in a single layer on a baking sheet or dish. Roast them in the oven for 45 to 60 minutes, or until a fork easily pierces through. Once done, allow the beets to cool, then rub off their skins gently using a paper towel or rinse under cold water. Slice or dice them according to your preference.
- Prepare the Apple and Shallot: While the beets roast, slice the quarter apple and half shallot thinly, then set them aside.
- Make the Dressing: In a small bowl or mason jar, combine ⅓ cup extra virgin olive oil, 3 tablespoons balsamic vinegar, ½ tablespoon Dijon mustard, 2 tablespoons maple syrup, 1 minced garlic clove, ¼ teaspoon kosher salt, and a dash of black pepper. Whisk or shake well until the dressing is fully emulsified.
- Assemble the Salad: In a medium to large bowl, place the arugula as the base. Evenly distribute the roasted beets, apple slices, shallot, walnuts, and goat cheese on top of the greens.
- Add Dressing and Toss: Drizzle the prepared maple balsamic dressing over the salad ingredients. Toss gently to combine all flavors. Serve immediately and enjoy a refreshing, colorful salad.
Notes
- You can use pre-cooked or canned beets to save time; just skip the roasting step and slice them directly.
- Adjust the seasoning of the dressing to your taste, adding more salt or maple syrup if desired.
- To toast walnuts for extra crunch and flavor, dry roast them in a skillet over medium heat for 3-5 minutes before adding to the salad.
- This salad is best served fresh but can be stored refrigerated for up to one day (dress the salad just before serving).
- Substitute goat cheese with feta cheese if preferred for a slightly different flavor profile.
