Description
The vibrant and refreshing Beet and Arugula Salad combines the earthy sweetness of beets with the peppery bite of fresh arugula. Enhanced with creamy goat cheese, crunchy walnuts, and a bright lemon olive oil dressing, this nutrient-packed salad supports heart health, promotes digestion, and boosts immunity. Easy and quick to prepare, it’s a colorful side or light meal that’s bursting with wellness benefits.
Ingredients
Scale
Main Ingredients
- 3–4 fresh beets (roasted or boiled)
- 4 cups baby arugula
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts, chopped
Dressing
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Beets: Start by washing and trimming the beets. Roast them in the oven wrapped in foil at 400°F (200°C) for 45-60 minutes until tender, or boil until easily pierced with a fork. Once cooled, peel the beets and slice or cube them as desired.
- Combine the Greens: Place baby arugula in a large salad bowl. The peppery greens will serve as the fresh foundation for this salad.
- Add the Beets and Toppings: Gently toss the cooked beets with the arugula. Sprinkle crumbled goat cheese and chopped walnuts evenly over the salad for creamy and crunchy layers.
- Prepare the Dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Adjust the seasoning to your taste for a perfectly balanced vinaigrette.
- Dress and Toss: Drizzle the dressing over the salad and toss lightly to coat all ingredients without bruising the delicate arugula leaves.
Notes
- Use fresh, young arugula for the best texture and flavor.
- Roast beets of similar size to ensure even cooking.
- Adjust lemon juice and salt gradually to balance flavors.
- Lightly toast walnuts to enhance their flavor and crunch.
- Serve the salad immediately after dressing for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg