Arugula, Roasted Beet, and Goat Cheese Salad (30 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Looking for a restaurant-quality salad at home? Look no further than this delicious and nutritious recipe! Peppery arugula is paired with earthy and sweet roasted beets, creamy and tangy goat cheese, and crunchy walnuts for an irresistible combination. This dish is dressed with a simple balsamic vinaigrette that complements the flavors of the ingredients perfectly. Let’s begin!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 medium beets, peeled and cut into small wedges
  • 4 cups arugula
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped walnuts
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the beets with olive oil, salt, and black pepper in a bowl.
  3. Arrange the beets in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  4. While the beets are roasting, prepare the dressing by whisking together balsamic vinegar, honey, olive oil, salt, and black pepper in a small bowl.
  5. In a large salad bowl, combine the arugula, roasted beets, goat cheese, and chopped walnuts.
  6. Drizzle the dressing over the salad and toss to combine.
  7. Serve immediately.

Notes

To make this salad even more delicious, you can add some sliced avocados, sliced red onions, or dried cranberries. If you don’t have arugula, you can use any other leafy green, such as spinach or mixed greens. To save time, you can roast the beets in advance and store them in the refrigerator for up to 3 days. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 247
  • Sugar: 10g
  • Sodium: 262mg
  • Fat: 19g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 9mg

Pair this with...

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Spanish Pan con Tomato

To start, grab a rustic baguette or loaf of country bread, and slice it into half-inch thick pieces. Toast these slices either in a toaster until they're golden brown, or go traditional by slightly charring them on a grill. While your bread's toasting, cut a ripe tomato in half. Here comes the magic: take a toasted slice, and while it's still warm, rub one side vigorously with the cut side of the tomato. The juice and pulp should soak into the bread, giving it a gorgeous rosy hue. Follow this up by drizzling some good-quality olive oil over the top. A sprinkle of sea salt and maybe a rub of raw garlic clove, and you've transported your taste buds straight to a Spanish veranda. Serve immediately while everything's fresh and vibrant.

Tabbouleh Salad

Start by preparing bulgur wheat as per the package instructions. While it's soaking, dice some ripe tomatoes and cucumbers into small pieces. Finely chop a generous bunch of fresh parsley and a bit of fresh mint. In a large bowl, combine the bulgur, tomatoes, cucumbers, herbs, and thinly sliced green onions. Drizzle in some olive oil and squeeze in the juice of fresh lemons, then season with salt and pepper. Give everything a good mix until well combined. If you're looking to add a burst of color and a hint of sweetness, sprinkle in some pomegranate seeds.

For Tomorrow's Dinner

Cashew Shrimp Stir Fry (22 Minutes)

Spaghetti Squash Pasta with Broccolini and Greens (30 Minutes)

Chorizo and Potato Hash (30 Minutes)

Spanish Gazpacho (15 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!