Description
To appreciate this dish, one must understand the individual components that make it so successful. The Beetroot and Goat Cheese Arugula Salad is a composed salad that relies on high-quality, whole ingredients. The foundation is arugula—also known as rocket—which offers a sharp, mustard-like flavor that prevents the salad from feeling overly heavy.
Ingredients
Salad
3 medium beetroots, roasted or boiled, peeled and sliced
4 cups arugula (rocket)
4 oz (115 g) goat cheese, crumbled
¼ cup walnuts or pecans, toasted
2 Tbsp red onion, very thinly sliced (optional)
Dressing
3 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar (or balsamic glaze for a sweeter note)
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & freshly ground black pepper
Instructions
1. Prepare the Beets
Roasting method (recommended):
Wrap beets in foil, roast at 400°F (205°C) for 40–50 minutes until tender. Cool, peel, and slice.Boiling method:
Simmer whole beets in salted water for 30–40 minutes until fork-tender. Cool, peel, and slice.
2. Make the Dressing
Whisk olive oil, balsamic vinegar, Dijon, honey, salt, and pepper until emulsified.
3. Assemble the Salad
Toss arugula lightly with half the dressing.
Arrange beets over the greens.
Sprinkle with goat cheese, toasted nuts, and red onion.
Drizzle remaining dressing just before serving.
Notes
For extra texture and flavor, add toasted walnuts or pecans and a drizzle of balsamic glaze just before serving. This salad also pairs well with sliced avocado or a handful of fresh berries for a touch of sweetness. Serve immediately to keep the arugula crisp and vibrant.
- Prep Time: 15minutes
- Cook Time: 10minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220kcal
Keywords: Rocket and beet salad with chèvre, Roasted beetroot salad with goat cheese, Arugula beet and walnut salad, Healthy balsamic beet salad