Go Back
–+ servings
Valentine's Day salad made with arugula, goat cheese, walnuts and beets served on a large salad platter.

Valentine's Day Salad

Nataliia
My Valentine's Day salad is made with peppery arugula, creamy goat cheese, tender beets, and toasted walnuts, all tossed in a bright orange honey dressing. A perfect side dish or a starter for your special family dinner or Valentines day celebration.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Holiday dish, Salad, Side Dish
Cuisine American
Servings 4
Calories 270 kcal

Equipment

  • 1 large salad bowl
  • 1 small bowl
  • 1 Whisk
  • 1 cutting board
  • heart-shaped cookie cutters

Ingredients
  

Heart-shaped beetroot stacks ingredients

  • 4-5 medium beets, cooked
  • 4 tablespoons goat cheese
  • 1 tablespoon finely chopped toasted walnut
  • 1 teaspoon honey

Orange honey dressing ingredients

  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • 1 pinch black pepper, to taste

Salad ingredients

  • 4-5 cups arugula, washed and dried
  • 2 tablespoons toasted walnuts
  • 1-2 tablespoons crumbled goat cheese
  • (optional) any leftover beets pieces, cubed

Instructions
 

Heart-shaped beetroot stacks instructions

  • Peel cooked beets. Slice them thinly. Cut them into heart shapes using a cookie cutter. You can also cut them into small squares.
  • In a small bowl, mix goat cheese, finally chopped walnut and honey.
  • Spread goat cheese onto beet hearts, and stack them into 2 layers. Set aside or refrigerate for up to 1 day.

Orange honey dressing instructions

  • In a small bowl, whisk olive oil, orange juice, honey, lemon juice, Dijon mustard, salt and pepper. Give it a taste and adjust the taste if needed. The dressing can be refrigerated for up to 7 days.

Assembling Valentine's Day Salad

  • Toss arugula, toasted walnuts, any leftover beet pieces (if using) and crumbles of goat cheese. Arrange on a salad platter. Drizzle with the dressing.
  • Top the salad with beet and goat cheese stacks. Enjoy! It is best enjoyed right away but can be refrigerated for up to 1-2 days.

Notes

I used red and Chioggia variety of beets. You can also use yellow beetroots. 
To cook the beets: boil them in water for about 30-50 minutes or until fork tender. 
Choose the size of beets depending on the size of cookie cutters you have. 

Nutrition

Calories: 270kcalCarbohydrates: 19.5gProtein: 4.5gFat: 19.3gSaturated Fat: 4gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 10.2gCholesterol: 6.9mgSodium: 320mgFiber: 2.9gSugar: 15.2g
Keyword Valentine's Day Salad
Tried this recipe?Let us know how it was!