Beet and Arugula Salad with Goat Cheese Recipe
A vibrant and nutritious Beet and Arugula Salad featuring roasted beets, fresh arugula, crisp fruit, tangy goat cheese, and crunchy walnuts, all tossed in a sweet and tangy maple balsamic dressing. This salad balances earthy, sweet, and peppery flavors and is perfect as a light lunch or a side dish.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Beets
- 1½ lb beets (about 6 small to medium sized or 4 large)
- 1 Tbsp extra-virgin olive oil (for roasting)
- ¼ tsp kosher salt
- Pinch black pepper
Salad
- 5 oz arugula (about 5 cups)
- ¼ large apple, sliced (or ½ cup sliced strawberries)
- ½ a shallot, thinly sliced
- 4 oz goat cheese, crumbled (about ½ cup)
- ½ cup walnuts, chopped
Maple Balsamic Dressing
- ⅓ cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- ½ Tbsp Dijon mustard
- 2 Tbsp pure maple syrup
- 1 clove garlic, minced (or a pinch garlic powder)
- ¼ tsp kosher salt
- Pinch black pepper
Instructions
- Roast the Beets: Preheat your oven to 400℉ (200°C). Wash and trim the beets, cutting large ones in half for even cooking. Toss the beets with 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, and a pinch of black pepper. Wrap each beet individually in foil and place on a baking sheet. Roast for 45-60 minutes, or until tender and easily pierced with a fork. Allow to cool, then peel the skins off using a paper towel or under cold running water. Slice or dice to your preferred size.
- Prepare Fruit and Shallot: While the beets are roasting, slice the apple (or strawberries) and half shallot. Set aside for assembling the salad.
- Make the Maple Balsamic Dressing: In a small bowl or mason jar, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons balsamic vinegar, ½ tablespoon Dijon mustard, 2 tablespoons pure maple syrup, minced garlic, ¼ teaspoon kosher salt, and a pinch of black pepper until emulsified.
- Assemble the Salad: In a medium or large bowl, place the arugula as the base. Top with roasted beets, sliced fruit, shallot, chopped walnuts, and crumbled goat cheese.
- Add Dressing and Serve: Drizzle the desired amount of maple balsamic dressing over the salad and toss gently if preferred. Serve any remaining dressing on the side. For best texture and flavor, add goat cheese and dressing just before serving if preparing in advance.
Notes
- You can use pre-cooked beets to reduce prep time; just slice and proceed to assembling the salad.
- Substitute apple with strawberries or other seasonal fruits for a different fruit flavor.
- Walnuts can be toasted lightly for extra crunch and flavor.
- Adjust maple syrup in the dressing depending on your preferred sweetness level.
- This salad is best eaten fresh to keep the arugula crisp and goat cheese creamy.
