This salad is a celebration of fresh, wholesome ingredients. The peppery bite of arugula contrasts beautifully with the natural sweetness of beets, while creamy goat cheese adds richness and toasted nuts provide crunch. The homemade balsamic dressing ties everything together with just the right amount of acidity. It’s easy to prepare, naturally gluten-free, and perfect for any season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh arugula
Roasted or steamed beets (red or golden)
Goat cheese (or feta, optional)
Walnuts or pecans (toasted)
Red onion (thinly sliced)
Balsamic vinegar
Extra virgin olive oil
Dijon mustard
Honey or maple syrup
Salt
Black pepper
Directions
If using raw beets, start by roasting or steaming them until fork-tender. Let cool, peel, and slice or cube.
In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
In a large mixing bowl, add the arugula and drizzle with half of the dressing. Toss gently to coat.
Arrange the dressed arugula on a serving platter or individual plates.
Top with sliced beets, crumbled goat cheese, toasted nuts, and thinly sliced red onions.
Drizzle the remaining dressing over the top.
Serve immediately or chill briefly before serving.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 15 minutes Cook time (if roasting beets): 30–40 minutes Total time: 45–55 minutes (with pre-roasted beets: 15 minutes)
Variations
Protein boost: Add grilled chicken, salmon, or chickpeas for a more filling salad.
Cheese swap: Use blue cheese or shaved Parmesan instead of goat cheese.
Citrus twist: Add orange segments or a splash of orange juice to the dressing.
Grain addition: Toss in cooked quinoa, farro, or couscous for added heartiness.
Different greens: Substitute or mix arugula with spinach, kale, or spring mix.
Storage/Reheating
Store leftover salad (undressed) in an airtight container in the refrigerator for up to 2 days. If already dressed, the arugula may wilt, so it’s best enjoyed fresh. Store the dressing separately in a jar for up to a week in the fridge. Reheating is not needed, as this salad is served chilled or at room temperature.
FAQs
Can I use store-bought cooked beets?
Yes, pre-cooked beets (vacuum-packed or canned) are a great time-saving option.
What kind of nuts work best in this salad?
Toasted walnuts or pecans are ideal, but almonds or pistachios also work well.
Can I make this salad vegan?
Yes, simply omit the goat cheese or use a plant-based alternative, and use maple syrup instead of honey in the dressing.
How do I roast beets at home?
Wrap whole beets in foil and roast at 400°F (200°C) for 35–45 minutes, then peel and slice once cooled.
Can I prep this salad ahead of time?
Yes, prep all components separately and assemble just before serving to keep the greens fresh.
What does arugula taste like?
Arugula has a distinct peppery flavor that adds a bold, fresh bite to salads.
Is there a substitute for arugula?
Yes, baby spinach, mixed greens, or kale can be used as a milder alternative.
How do I keep beets from staining everything?
Toss beets separately and add them to the salad just before serving to avoid discoloring the greens.
Can I use a different dressing?
Sure, a citrus vinaigrette, honey mustard, or even a creamy goat cheese dressing can work well.
Is this salad good for meal prep?
Yes, just keep the dressing and toppings separate until ready to serve to maintain freshness.
Conclusion
Arugula Beet Salad with Balsamic Dressing is a flavorful and nutritious dish that’s easy to prepare and sure to impress. With its mix of textures and bold, balanced flavors, it’s perfect for a light lunch, elegant appetizer, or colorful side dish. Once you try it, this salad is bound to become a staple in your recipe rotation.
Arugula Beet Salad with Balsamic Dressing is a vibrant, flavorful salad featuring peppery arugula, sweet roasted beets, creamy goat cheese, crunchy toasted nuts, and a tangy homemade balsamic vinaigrette. Perfect as a side or light main dish.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Salad
Method:No-Cook
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
4 cups fresh arugula
2 medium roasted or steamed beets, peeled and sliced
1/3 cup goat cheese, crumbled (or feta)
1/3 cup walnuts or pecans, toasted
1/4 red onion, thinly sliced
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt, to taste
Black pepper, to taste
Instructions
If using raw beets, roast or steam them until fork-tender. Let cool, peel, and slice.
In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper.
Place arugula in a large bowl and drizzle with half of the dressing. Toss gently to coat.
Transfer arugula to a serving platter or individual plates.
Top with sliced beets, crumbled goat cheese, toasted nuts, and red onion slices.
Drizzle remaining dressing over the top and serve immediately.
Notes
Use store-bought cooked beets for convenience.To avoid staining, add beets just before serving.Make vegan by omitting cheese or using a plant-based alternative, and maple syrup instead of honey.Store dressing separately and add when ready to serve for best texture.Customize with citrus segments, grains, or different greens as desired.
