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Fresh Beet and Arugula Salad with Goat Cheese and Walnuts

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A vibrant and delicious salad combining roasted beets, peppery arugula, creamy goat cheese, and crunchy toasted walnuts, tossed in a simple homemade vinaigrette. Perfect for a quick, healthy meal or a crowd-pleasing side dish.

Ingredients

Scale
  • 3 medium fresh beets (about 1 lb / 450 g), roasted
  • 4 cups arugula (about 120 g), fresh and peppery
  • 4 oz goat cheese (about 115 g), soft and spreadable
  • ½ cup walnuts (about 60 g), toasted
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Optional: Fresh herbs like thyme or parsley, chopped (a handful)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and trim beets, leaving about an inch of stem. Wrap each beet loosely in foil and place on a baking sheet. Roast for 45-60 minutes until tender when pierced with a fork.
  2. Let roasted beets cool slightly. Rub off skins with hands or paper towel. Slice into bite-sized wedges or thin rounds, keeping slices uniform.
  3. Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Alternatively, toast in oven for 5 minutes alongside beets during last 10 minutes of roasting.
  4. Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified to make the dressing.
  5. In a large bowl, gently toss arugula with half the dressing. Add roasted beet slices and walnuts, then drizzle with remaining dressing. Toss lightly to combine without bruising arugula.
  6. Scatter crumbled goat cheese on top just before serving. Sprinkle fresh herbs if using.
  7. Serve immediately or chill for 10-15 minutes to let flavors meld. Best enjoyed fresh to keep arugula crisp.

Notes

Wrap beets in foil to retain moisture and speed roasting. Peel beets while still warm for easy skin removal. Toast walnuts carefully to avoid burning. For more intense flavor, marinate beet slices in balsamic vinegar for 10 minutes before tossing. Keep dressing separate if prepping ahead to maintain arugula crispness.

Nutrition

Keywords: beet salad, arugula salad, goat cheese salad, walnut salad, roasted beets, healthy salad, easy salad recipe, gluten-free salad, vegetarian salad

Find it online: https://juliamadeit.com/fresh-beet-and-arugula-salad-recipe-easy-homemade-with-goat-cheese-and-walnuts/