Arugula Salad with Beets and Goat Cheese Recipe

Arugula Salad with Beets and Goat Cheese Recipe

How To Make Arugula Salad with Beets and Goat Cheese

This arugula salad is an easy-to-assemble and healthy salad dish tossed together with beets, goat cheese, toasted walnuts in a zesty-sweet vinaigrette!

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes



For Salad:

  • 2medium beets,cooked, roasted, or boiled, peeled, diced into bite-sized pieces
  • ozfresh baby arugula,(about 2 handfuls)
  • 4tbspgoat cheese,(about 1½ oz)
  • ¼cuptoasted walnuts,roughly chopped

For Dressing:

  • 3tbspextra-virgin olive oil
  • tbsplemon juice
  • ¼tspdry powdered mustard
  • ½tspsugar
  • ½tspsalt
  • ¼tsppepper



  1. Place the olive oil, lemon juice, powdered mustard, sugar, salt, and pepper in a jar, and shake to emulsify.

  2. Adjust the ingredients to taste.

To Assemble:

  1. Assemble the salad according to how much is desired.

  2. Compose each dish with a handful of arugula leaves, a few cooked chopped beets, some crumbled goat cheese, and some chopped toasted walnuts.

  3. Drizzle the salad with vinaigrette. There may be a little extra vinaigrette.

Recipe Notes

  • To roast the beets, scrub the raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400 degrees F oven for 1 to 2 hours, until fork tender
  • To boil the beets, scrub the raw beets clean, put in a small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 minutes to 1 hour, until fork tender.


  • Calories: 293.66kcal
  • Fat: 25.75g
  • Saturated Fat: 6.17g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 15.96g
  • Polyunsaturated Fat: 2.65g
  • Carbohydrates: 11.31g
  • Fiber: 3.05g
  • Sugar: 7.63g
  • Protein: 6.58g
  • Cholesterol: 10.35mg
  • Sodium: 405.01mg
  • Calcium: 104.84mg
  • Potassium: 423.13mg
  • Iron: 1.79mg
  • Vitamin A: 108.74µg
  • Vitamin C: 13.77mg
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