Arugula Salad With Beets and Goat Cheese
This arugula salad with beets and goat cheese is perfect for a light lunch or an elegant side dish. Peppery arugula, red roasted beets, creamy goat cheese, and a sprinkle of tart cranberries, all tossed in a homemade lemony dressing.
Equipment
- 1 large plate or salad bowl
- 1 small bowl or a mason jar
- measuring spoons
Ingredients
Dressing
- ¼ cups (4 Tablespoons) extra virgin olive oil
- 2 Tablespoons lemon juice (freshly squeezed)
- 1 Tablespoon honey or maple syrup
- 1 pinch salt, black pepper (adjust to taste)
Salad
- 4 cups arugula greens, washed and dried
- 4 small cooked beets
- ½ cup goat cheese, crumbled
- 2 Tablespoons dried cranberries
- 2 Tablespoons walnuts, toasted and roughly chopped
Instructions
Dressing
- In a small bowl, whisk ¼ cup olive oil, 2 tablespoon lemon juice, 1 tablespoon honey until well combined. Season it with salt and black pepper to taste. Add it to the salad right before serving or store it in the fridge until ready to use.
Salad
- Peel and slice cooked beets. Alternatively, you can cube them.
- In a large bowl, add 4 cups of arugula. Drizzle half of the dressing over arugula and gently toss it to coat the leaves.
- Arrange the dressed arugula salad on a large platter or in a salad bowl. Scatter the sliced beets evenly over the bed of arugula, distributing them evenly. Sprinkle ½ cup of crumbled goat cheese over the salad. Add dried cranberries and toasted walnuts on top.
- Drizzle the remaining dressing over the salad and serve it right away.
Notes
Boiled beets always are better for salads, as the come out juicier and more flavorful.
You can use store-bough vinaigrette or other dressing.
If you decide to make it ahead of time, store the dressing separately and add right before serving.
Nutrition
Serving: 1.5cupCalories: 266kcalCarbohydrates: 18.2gProtein: 6.2gFat: 19.3gSodium: 201mgFiber: 2.7gSugar: 14.3g
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