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
Scale
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.
