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Fresh Arugula Salad with Roasted Beets and Goat Cheese

fresh arugula salad - featured image

A simple, colorful, and healthy salad combining the sweetness of roasted beets, peppery arugula, creamy goat cheese, and crunchy toasted walnuts. Perfect for a quick lunch or light dinner.

Ingredients

Scale
  • 3 medium-sized fresh beets, washed and trimmed (red or golden beets)
  • 5 cups fresh arugula, washed and dried
  • 4 ounces soft goat cheese, crumbled
  • ½ cup chopped toasted walnuts
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1 teaspoon raw honey
  • 1 small clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
  2. Trim beet greens close to the root and scrub beets under cold water. Do not peel.
  3. Wrap each beet individually in foil.
  4. Place wrapped beets on the baking sheet and roast for 45-55 minutes, checking doneness with a fork starting at 40 minutes.
  5. Let beets cool slightly, then rub off the skin with fingers or a paper towel.
  6. Slice peeled beets into wedges or bite-sized chunks.
  7. Toast chopped walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
  8. Whisk together olive oil, balsamic vinegar, honey, minced garlic (if using), salt, and pepper in a small bowl or jar until emulsified.
  9. In a large bowl, combine arugula, roasted beets, and toasted walnuts. Drizzle with dressing and toss gently.
  10. Top salad with crumbled goat cheese just before serving.

Notes

Wrap beets in foil to trap steam and keep them tender. Toast walnuts slowly to avoid burning. Dress salad just before serving to keep arugula crisp. For dairy-free, substitute goat cheese with vegan cheese or omit. Pre-cooked beets can be used to save time.

Nutrition

Keywords: arugula salad, roasted beets, goat cheese, healthy lunch, easy salad, walnut salad, balsamic dressing