Arugula Beet Salad with Goat Cheese and Walnuts

A vibrant, nutrient-packed salad featuring peppery arugula, sweet roasted beets, crunchy walnuts, and creamy goat cheese, all brought together with a simple balsamic vinaigrette.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Green Salads

Cuisine: Mediterranean

Calories: 225

Ingredients Equipment Method Notes

Ingredients

For the Salad

4 cups fresh arugula washed and dried
2 medium roasted beets peeled and cubed (about 1½ cups)
½ cup toasted walnuts roughly chopped
¼ cup goat cheese crumbled

For the Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard optional
1 small shallot finely minced (optional)
1 tablespoon honey or maple syrup optional
salt and freshly ground black pepper to taste

Optional Additions

1 teaspoon fresh thyme leaves
½ teaspoon lemon zest

Equipment

Large salad bowl
Small mixing bowl
Whisk
Cutting board
Sharp knife

Method

Place the fresh arugula in a large salad bowl.
Add the roasted beet cubes to the arugula.
In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard (if using). Add the minced shallot and honey or maple syrup if desired.
Drizzle the dressing over the arugula and beets.
Season with salt and freshly ground black pepper to taste.
Gently toss all ingredients until the leaves are lightly coated with dressing.
Sprinkle the toasted walnuts over the salad.
Finish by adding the crumbled goat cheese on top.
If using optional herbs or lemon zest, sprinkle them over the completed salad.
Serve immediately or chill for up to 15 minutes before serving.

Notes

For the best presentation, add the beets just before serving to prevent the entire salad from turning pink.
Roast beets ahead of time to make this salad come together quickly.
The salad is best enjoyed fresh, as the arugula will begin to wilt once dressed.
For a vegan option, substitute the goat cheese with avocado chunks or a plant-based cheese alternative.