If you are looking to brighten up your meal with a dish that’s as vibrant in color as it is in flavor, this Beet Salad with Arugula Recipe is going to become your new favorite. The deep, earthy sweetness of tender beets perfectly complements the peppery bite of fresh arugula, while creamy goat cheese and crunchy toasted walnuts add layers of texture that make every bite a delight. Dressed with a tangy balsamic vinaigrette that sings with a hint of honey or maple syrup, this salad feels both fresh and indulgent—you’re going to want to share this recipe with everyone you know!
Ingredients You’ll Need
The magic of this Beet Salad with Arugula Recipe lies in a handful of fresh, simple ingredients that each bring something special to the table. From the peppery greens to the sweet and earthy beets, everything works together to create a balanced, flavorful salad that feels anything but basic.
- 3 medium cooked beets: Use sliced or cubed for the perfect tender, sweet base.
- 4 cups fresh arugula: Adds a peppery, crisp freshness that livens up the salad.
- 1/4 cup crumbled goat cheese or vegan alternative: Creamy and tangy, it adds richness and smooth texture.
- 1/4 cup chopped walnuts (toasted): Toasting brings out their nutty crunch, adding a nice contrast.
- 2 tablespoons balsamic vinegar: Deep and tangy for a perfectly balanced dressing.
- 1 tablespoon olive oil: Smooth and fruity, it helps marry the dressing ingredients.
- 1 teaspoon Dijon mustard: Adds a little zest and helps emulsify the dressing.
- 1 teaspoon maple syrup or honey: A touch of sweetness to round out the flavors.
- Salt and black pepper to taste: Essential for bringing all the flavors together.
How to Make Beet Salad with Arugula Recipe
Step 1: Prepare the Dressing
Start by whisking together your balsamic vinegar, olive oil, Dijon mustard, maple syrup or honey, and a pinch of salt and black pepper in a small bowl. This simple yet flavorful dressing perfectly balances acidity, sweetness, and a little kick from the mustard to coat your salad ingredients beautifully.
Step 2: Combine the Greens and Beets
In a large mixing bowl, add the fresh arugula and the cooked beets, which can be either sliced or cubed depending on your preference. Gently toss them to create an even base for your salad. The peppery arugula pairs wonderfully with the earthy sweetness of the beets, setting the stage for the rest of the layers.
Step 3: Dress and Toss
Drizzle your freshly whisked dressing over the arugula and beets. Use tongs or salad forks to gently toss everything together so every leaf and beet piece is lightly coated with that tangy, sweet dressing. This step is crucial for ensuring the salad bursts with flavor in every bite.
Step 4: Add Cheese and Nuts
Top your dressed salad with crumbled goat cheese and toasted walnuts just before serving. These toppings add creamy and crunchy textures, bringing an extra dimension that elevates the entire Beet Salad with Arugula Recipe to something truly special.
How to Serve Beet Salad with Arugula Recipe
Garnishes
Consider adding thinly sliced red onions or vibrant orange segments as garnishes to add a pop of color and complementary flavors. The sharpness of the onions and citrus sweetness spark new life into your salad, making it even more enticing on the plate.
Side Dishes
This salad shines as both a light main or a star side dish. It pairs beautifully with roasted chicken, grilled fish, or hearty grain bowls. Its fresh and bright flavors also complement creamy or savory soups perfectly, making it a versatile addition to almost any meal.
Creative Ways to Present
For a show-stopping presentation, serve your Beet Salad with Arugula Recipe layered in a clear glass trifle bowl so all the vibrant colors are visible from the side. Alternatively, use small individual cups for an elegant appetizer at dinner parties or gatherings.
Make Ahead and Storage
Storing Leftovers
You can store leftover salad in an airtight container in the refrigerator for up to two days. To keep the salad fresh and crisp, it’s best to keep the dressing separate and toss just before serving the next day.
Freezing
Since this salad relies on fresh leafy greens and cheese, freezing is not recommended. The texture and flavor of the arugula and goat cheese will be compromised upon thawing.
Reheating
As this is a no-cook, fresh salad, it is meant to be enjoyed cold or at room temperature. Reheating is not necessary or advised because it could wilt the arugula and diminish the salad’s vibrant flavors.
FAQs
Can I use raw beets instead of cooked beets?
Raw beets can be quite firm and tough, so it’s best to roast, boil, or steam them first to bring out their natural sweetness and make them tender enough for this salad.
Is there a vegan option for the goat cheese?
Absolutely! You can use a dairy-free cheese alternative or simply omit the cheese altogether. Using maple syrup instead of honey also keeps the whole recipe vegan-friendly.
How can I make the salad more filling?
Add cooked quinoa, farro, or chickpeas for extra protein and fiber. These additions will transform the Beet Salad with Arugula Recipe into a complete meal without overpowering the fresh flavors.
Can I prepare the dressing in advance?
Yes, the dressing can be made up to two days ahead and stored in the fridge. Just whisk it again briefly before drizzling over the salad to bring everything back together.
What if I don’t have walnuts? What can I substitute?
Try toasted pecans, almonds, or even pumpkin seeds as crunchy alternatives. Each adds a unique nutty flavor and satisfying texture to your salad.
Final Thoughts
There’s something truly special about the way simple ingredients come together to create a dish that feels fresh, vibrant, and satisfying. I hope you give this Beet Salad with Arugula Recipe a try soon because it’s a guaranteed crowd-pleaser that’s quick to prepare and wonderful to enjoy any time. Fresh, colorful, and packed with contrasting textures, it’s a salad that keeps you coming back for more!
Print
Beet Salad with Arugula Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy Beet Salad with fresh arugula, crumbled goat cheese, and toasted walnuts, tossed in a tangy balsamic dressing. This easy-to-make, no-cook salad is perfect for a light lunch or a refreshing side dish, combining earthy beets with peppery greens and a hint of sweetness.
Ingredients
Salad Ingredients
- 3 medium cooked beets (sliced or cubed)
- 4 cups fresh arugula
- 1/4 cup crumbled goat cheese or vegan alternative
- 1/4 cup chopped walnuts (toasted)
Dressing Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and black pepper to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup or honey, salt, and black pepper until well combined and emulsified.
- Combine salad ingredients: In a large mixing bowl, add the fresh arugula and cooked beets that have been sliced or cubed.
- Toss salad: Drizzle the prepared dressing over the arugula and beets, then gently toss to evenly coat all the ingredients with the dressing.
- Add toppings: Just before serving, sprinkle the salad with crumbled goat cheese and toasted chopped walnuts for added texture and flavor.
- Serve immediately: This salad is best enjoyed fresh to maintain the crispness of the arugula and the vibrant flavor of the dressing.
Notes
- You can roast fresh beets yourself or use pre-cooked, store-bought beets for convenience.
- For additional flavor and texture, consider adding orange segments or thinly sliced red onion to the salad.
- To make this salad vegan, substitute the goat cheese with a dairy-free cheese alternative and use maple syrup in place of honey.
