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
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3 medium beetroots, roasted or boiled, peeled and sliced
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4 cups arugula (rocket)
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4 oz (115 g) goat cheese, crumbled
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¼ cup walnuts or pecans, toasted
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2 Tbsp red onion, very thinly sliced (optional)
Dressing
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3 Tbsp extra-virgin olive oil
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1 Tbsp balsamic vinegar (or balsamic glaze for a sweeter note)
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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Salt & freshly ground black pepper
Instructions
1. Prepare the Beets
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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
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Toss arugula lightly with half the dressing.
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Arrange beets over the greens.
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Sprinkle with goat cheese, toasted nuts, and red onion.
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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