Green Salads

Beet And Arugula Salad

Name: Beet And Arugula Salad
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 large beets (about 1 lb); 4 cups arugula; 1/2 cup crumbled goat cheese; 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; Salt and pepper to taste; 1/4 cup chopped fresh parsley; 2 tablespoons lemon juice

By Quinn Ainsworth · June 19, 2026 · Green Salads

Prep20 min

Cook45 min

Total65 min

Serves4

I still remember the first time I tasted a Beet And Arugula Salad - it was at a local farmer's market, and the combination of the sweet, earthy beets and the peppery arugula was love at first bite. Since then, I've been making this salad at home, experimenting with different ingredients and techniques to perfect the recipe. Today, I'm excited to share my version with you, and I hope you'll enjoy it just as much as I do.

This salad is all about celebrating the beauty of seasonal ingredients. The beets add a pop of color and a depth of flavor, while the arugula provides a nice peppery kick. The tangy vinaigrette brings everything together, and the crumbled goat cheese adds a creamy touch. It's a simple yet elegant salad that's perfect for any occasion, from a quick weeknight dinner to a special gathering with friends and family.

One of the things I love about this salad is how easy it is to make. The beets are roasted in the oven, which brings out their natural sweetness and makes them tender and delicious. The arugula is simply washed and dried, and the vinaigrette is whisked together in a matter of minutes. It's a great salad to make ahead of time, as the flavors only get better with time.

Whether you're a fan of beets or just looking for a new salad to add to your repertoire, I hope you'll give this recipe a try. It's a true favorite of mine, and I think you'll love it just as much as I do.

In the following pages, I'll walk you through the steps to make this delicious Beet And Arugula Salad. From the ingredients and equipment you'll need to the cooking techniques and tips, I'll cover everything you need to know to make this salad a success. So let's get started, and let's make some salad!

Why You’ll Love This Recipe

This salad is easy to make and requires minimal effort
It's a great way to celebrate the beauty of seasonal ingredients
The combination of flavors and textures is perfect for any occasion
It's a healthy and delicious salad that's perfect for a quick weeknight dinner or a special gathering
The vinaigrette is tangy and flavorful, and adds a nice brightness to the dish
The crumbled goat cheese adds a creamy element that ties everything together
It's a great salad to make ahead of time, as the flavors only get better with time

Why This Recipe Works

The key to this salad is the balance of flavors and textures. The sweetness of the beets pairs perfectly with the peppery arugula, while the tangy vinaigrette adds a nice brightness to the dish. The crumbled goat cheese adds a creamy element, which helps to tie everything together.

Another important aspect of this salad is the cooking technique. Roasting the beets in the oven brings out their natural sweetness and makes them tender and delicious. It's a great way to cook beets, as it's easy and requires minimal effort.

The vinaigrette is also an important component of this salad. It's made with a combination of olive oil, apple cider vinegar, and Dijon mustard, which gives it a nice tanginess and a bit of spice. The vinaigrette is whisked together in a matter of minutes, and it's a great way to add flavor to the salad without overpowering the other ingredients.

Overall, this salad works because of the combination of flavors and textures, as well as the cooking technique. It's a simple yet elegant salad that's perfect for any occasion, and I hope you'll enjoy making and eating it as much as I do.

Ingredients You’ll Need

When it comes to making this salad, the ingredients are just as important as the technique. You'll need a few simple ingredients, including beets, arugula, goat cheese, and a few pantry staples. Here's a list of what you'll need to get started.

Be sure to choose fresh and high-quality ingredients, as they will make a big difference in the flavor and texture of the salad. For the beets, look for ones that are firm and have a deep red color. For the arugula, choose leaves that are fresh and have a peppery flavor. The goat cheese should be creamy and tangy, and the vinaigrette ingredients should be of high quality and fresh.

2 large beets (about 1 lb)Look for beets that are firm and have a deep red color. You can also use golden or chioggia beets for a different flavor and color.
4 cups arugulaChoose leaves that are fresh and have a peppery flavor. You can also use other types of greens, such as spinach or kale, but arugula is the best choice for this salad.
1/2 cup crumbled goat cheeseThe goat cheese should be creamy and tangy. You can also use feta or parmesan cheese as a substitute, but goat cheese is the best choice for this salad.
1/4 cup olive oilChoose a high-quality olive oil that has a rich and fruity flavor. This will add depth and complexity to the vinaigrette.
2 tablespoons apple cider vinegarThe apple cider vinegar adds a nice tanginess to the vinaigrette. You can also use white wine vinegar or balsamic vinegar as a substitute, but apple cider vinegar is the best choice for this salad.
1 tablespoon Dijon mustardThe Dijon mustard adds a nice spice and flavor to the vinaigrette. You can also use whole-grain mustard or honey mustard as a substitute, but Dijon mustard is the best choice for this salad.
1 teaspoon honeyThe honey adds a nice sweetness to the vinaigrette. You can also use maple syrup or agave nectar as a substitute, but honey is the best choice for this salad.
Salt and pepper to tasteThe salt and pepper add flavor and depth to the salad. Be sure to taste the salad as you go and adjust the seasoning accordingly.
1/4 cup chopped fresh parsleyThe parsley adds a nice freshness and flavor to the salad. You can also use other types of herbs, such as basil or cilantro, but parsley is the best choice for this salad.
2 tablespoons lemon juiceThe lemon juice adds a nice brightness and flavor to the salad. You can also use lime juice or orange juice as a substitute, but lemon juice is the best choice for this salad.

Equipment You’ll Need

Large baking sheetOvenWhiskMeasuring cups and spoonsCutting boardKnifeInstant-read thermometer

How to Make Beet And Arugula Salad

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Wrap the beets in foil and roast them in the oven for about 45-50 minutes, or until they are tender when pierced with a fork. Let them cool down.
3
Peel the cooled beets and slice them into wedges. Set them aside.
4
In a large bowl, combine the arugula, crumbled goat cheese, and chopped parsley.
5
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey until well combined.
6
Add the lemon juice to the vinaigrette and whisk until smooth. Season with salt and pepper to taste.
7
Drizzle the vinaigrette over the arugula mixture and toss to combine.
8
Add the roasted beet wedges to the bowl and toss gently to combine.
9
Let the salad rest for at least 30 minutes to allow the flavors to meld together.
10
Just before serving, give the salad a good toss and adjust the seasoning if needed.
11
Serve the salad chilled, garnished with additional parsley if desired.
12
To make ahead, prepare the salad up to a day in advance, but do not dress it until just before serving.

Expert Tips

Use high-quality ingredients, such as fresh arugula and creamy goat cheese, to make the best salad.
Don't over-dress the salad, as this can make it soggy and unappetizing.
Let the salad rest for at least 30 minutes to allow the flavors to meld together.
Adjust the seasoning of the salad to taste, adding more salt, pepper, or lemon juice as needed.
Use a variety of colors and textures in the salad to make it visually appealing.
Consider adding other ingredients, such as nuts or seeds, to the salad for added crunch and flavor.
Make the salad ahead of time and store it in the refrigerator for up to a day.
To make the salad more substantial, add some protein such as grilled chicken or salmon.

Common Mistakes to Avoid

Over-dressing the salad, which can make it soggy and unappetizing.
Not letting the salad rest for at least 30 minutes, which can prevent the flavors from melding together.
Using low-quality ingredients, such as wilted arugula or bland goat cheese, which can affect the flavor and texture of the salad.
Not adjusting the seasoning of the salad to taste, which can result in a salad that is too salty or too bland.
Not using a variety of colors and textures in the salad, which can make it visually unappealing.
Not considering the flavor and texture of the ingredients when adding them to the salad, which can result in a salad that is unbalanced or unpleasant to eat.

Variations and Substitutions

Add some chopped nuts or seeds, such as walnuts or pumpkin seeds, to the salad for added crunch and flavor.
Use a different type of cheese, such as feta or parmesan, to change the flavor and texture of the salad.
Add some dried fruit, such as cranberries or cherries, to the salad for a sweet and tangy flavor.
Use a different type of green, such as spinach or kale, to change the flavor and texture of the salad.
Add some grilled chicken or salmon to the salad to make it more substantial and filling.
Use a different type of vinegar, such as balsamic or white wine vinegar, to change the flavor of the vinaigrette.
Add some chopped fresh herbs, such as basil or cilantro, to the salad for added flavor and freshness.

What to Serve With Beet And Arugula Salad

This salad is perfect for a light and refreshing meal, and can be served as a side dish or a main course. It's also a great option for a picnic or a potluck, as it's easy to transport and can be served at room temperature.

Consider pairing the salad with some crusty bread or a baguette, or with some grilled chicken or salmon for a more substantial meal. You could also add some nuts or seeds, such as walnuts or pumpkin seeds, to the salad for added crunch and flavor.

Grilled chicken or salmonCrusty bread or baguetteRoasted vegetables, such as asparagus or Brussels sproutsQuiche or frittataSoup, such as tomato or creamy broccoliFresh fruit, such as berries or sliced apples

Make-Ahead, Storage, Freezing and Reheating

This salad can be made ahead of time and stored in the refrigerator for up to a day. Simply prepare the salad as directed, but do not dress it until just before serving.

To store the salad, place it in an airtight container and refrigerate it at a temperature of 40°F (4°C) or below. You can also freeze the salad for up to 2 months, but be sure to dress it just before serving.

When freezing the salad, it's best to freeze the individual components separately. For example, you can freeze the cooked beets and the arugula mixture in separate containers, and then thaw and combine them just before serving.

To thaw the frozen salad, simply place it in the refrigerator overnight or thaw it at room temperature for a few hours. You can then dress the salad and serve it as directed.

Frequently Asked Questions

Can I use a different type of green in this salad?

Yes, you can use a different type of green, such as spinach or kale, in place of the arugula. Just be sure to adjust the amount of dressing accordingly, as some greens may be more bitter or stronger than others.

How do I roast the beets?

To roast the beets, wrap them in foil and place them on a baking sheet. Roast them in a preheated oven at 425°F (220°C) for about 45-50 minutes, or until they are tender when pierced with a fork.

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time and store it in the refrigerator for up to a day. Simply prepare the salad as directed, but do not dress it until just before serving.

What type of cheese is best to use in this salad?

The best type of cheese to use in this salad is a tangy and creamy cheese, such as goat cheese or feta. You can also use other types of cheese, such as parmesan or blue cheese, but goat cheese is the best choice for this salad.

Can I add other ingredients to this salad?

Yes, you can add other ingredients to this salad, such as nuts or seeds, dried fruit, or grilled chicken or salmon. Just be sure to adjust the amount of dressing accordingly, and consider the flavor and texture of the ingredients when adding them to the salad.

How do I dress the salad?

To dress the salad, simply drizzle the vinaigrette over the salad and toss to combine. You can also add other ingredients, such as chopped fresh herbs or grated cheese, to the salad and toss to combine.

Can I freeze this salad?

Yes, you can freeze this salad for up to 2 months. Simply prepare the salad as directed, but do not dress it until just before serving. Then, place the salad in an airtight container and freeze it at 0°F (-18°C) or below.

How do I thaw the frozen salad?

To thaw the frozen salad, simply place it in the refrigerator overnight or thaw it at room temperature for a few hours. You can then dress the salad and serve it as directed.

The Full Recipe

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