My Beet and Arugula Salad with Goat Cheese is the perfect light and nutritious dish! Earthy beets are paired with creamy goat cheese and a refreshing vinaigrette in this delicious salad.
Once Memorial Day rolls around, it typically signals the start of the summer season! Although we don’t get as much seasonal temperature variation in South Florida, I still prefer to eat lighter, simpler meals in the summertime. That means plenty of grilled dishes and yummy salads filled with fresh, local Florida produce.
My Beet and Arugula Salad with Goat Cheese is the perfect light and nutritious summer dish. The key to making salads interesting and tasty is to add a variety of ingredients with different colors, textures and flavors. When I saw some lovely red and golden beets at my local market, I was inspired to create this dish.
Beets- Nutritional Powerhouses
Beets are nutritional powerhouses. They are a good source of fiber and several vitamins and minerals, including Vitamin C, potassium, manganese, iron and magnesium. They are an especially rich source of folate, a B vitamin that’s particularly important for pregnant women to prevent neural tube defects in the developing baby.
In addition, beets are packed with phytonutrients (natural plant-based chemicals) that have several health-promoting properties such as anti-inflammatory, antioxidant, and detoxifying effects. They also contain compounds that may help lower your blood pressure and prevent certain types of cancer.
I must admit that I didn’t always love beets, probably since I didn’t grow up eating them. And then I changed my mind once I was older and tried some delicious beet dishes. They can be somewhat of an acquired taste since they have an assertive, earthy flavor.
If you think you’re not a fan, I would suggest complementing them with ingredients that will round out their flavor. Some ingredients that pair well with beets are oranges, ginger, goat cheese, and nuts.
Although I like roasting fresh beets when I have the time, you can also buy cooked beets at the grocery store. Cooked beets can usually be found in the refrigerated section of the produce department. You can also buy frozen or canned beets.
How to make this salad
For my beet salad, I decided to make a delicious vinaigrette using Natalie’s Orange Beet Juice. With just two ingredients (Florida oranges and beet purée), it has a lovely combination of earthy beets rounded out by bright, citrusy oranges. If you can't find it, you can substitute orange juice.
The vinaigrette ties the whole dish together. The secret to infusing the beets with plenty of flavor is to toss them with some of the vinaigrette while they’re still warm- they’ll absorb more deliciousness that way.
To assemble the salad, I toss the vinaigrette-infused beets with fresh baby arugula, creamy goat cheese, and crunchy walnuts. Yum! If you don't like walnuts, you can use pecans or pistachios.
The next time you're looking for a delicious, refreshing salad, try this recipe. It's the perfect light and nutritious dish!
More Tasty Salad Recipes
Recipe
Beet and Arugula Salad with Goat Cheese
Equipment
Ingredients
Salad:
- 4 medium red or golden beets (about 12 ounces), scrubbed clean
- Olive oil
- 4 ounces baby arugula
- ¼ cup walnuts, chopped (can substitute pecans or pistachios)
- 1 ounce goat cheese, crumbled
Orange Beet Vinaigrette:
- ½ cup Natalie’s Orange Beet Juice (can substitute orange juice)
- 2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Trim the tops off the beets and drizzle them with some olive oil. Line a sheet pan with foil and place the beets on it. Cover the beets with a second piece of foil, folding the edges to seal them. Roast in the oven until beets are fork tender, about 1 hour. Let cool slightly and then peel off the beet skins with a knife (do this under running water to minimize staining).
- While the beets are cooking, make the vinaigrette. Whisk the orange beet juice, vinegar, and mustard together in a bowl. Slowly drizzle in the olive oil, whisking continuously until incorporated. Season the vinaigrette with salt and pepper to taste.
- Cut the beets into wedges and toss them with about 2 tablespoons of the vinaigrette (the warm beets will absorb the vinaigrette better).
- Place the arugula in a salad bowl and toss it with just enough vinaigrette to coat the leaves. Pour the remaining vinaigrette into a mason jar or other container to serve on the side. Top the arugula with the roasted beets, walnuts and goat cheese. Enjoy!
Julie Wunder says
I love beets so much! This is right up my alley. I could live off of salads like this!
sonaliruder says
Me too!! Thanks Julie!
Farrah says
That orange beet vinaigrette sounds so refreshing--perfect for summer! I'm super glad that I decided to give different cheeses a chance again--I love goat cheese on salads! :] I used to not like beets either (I also didn't grow up with em'), but definitely have changed my mind on those as well! Natalie's Orchid Island Juice Company sounds like an awesome company! <3
sonaliruder says
Thanks Farrah! I also love the addition of goat cheese to salads, it adds such a lovely depth of flavor. And yes, Natalie's is totally awesome 🙂
Natalie says
I love the red and golden beets and I've got to try Natalie's OJ!! Bonus points for having the same name as me 🙂 How could I not be intrigued?!?! 🙂
sonaliruder says
Total bonus points, lol! Thanks Natalie 🙂
masala girl says
i love beets! especially roasted. paired with arugula, it makes an amazing salad. i like the orange in the vinaigrette.
sonaliruder says
Thanks for stopping by Priya!
Sarah Grace Spann says
Ahh I have been LOVING beets lately! This salad looks perfect for summer!
xo,
Sarah Grace
http://freshfitnhealthy.com
sonaliruder says
Right? I'm all about the beet these days! Thanks Sarah 🙂
Laura says
I love using both red and yellow beets in dishes because it makes it looks so vibrant and beautiful!
sonaliruder says
Thanks Laura, that's so true!
Rebecca Pytell says
Beautiful! Love that bitter bite of arugula with that zesty dressing!
sonaliruder says
Thanks Rebecca!
Alisa says
I've never had beet juice, but I'm betting the combination with orange juice is amazing! I'll have to be on the lookout for that.
sonaliruder says
On it's own, I really like beet juice, but with the OJ...amazing!!
athletic avocado says
woah there is just so much flavor in this salad! I love all the beets <3
sonaliruder says
Thanks Rachel!
Jane Couric says
I am not such an adventurous person food wise, but once in a while i come across something i just gotta try and this is one of them.
sonaliruder says
Woohoo! Glad I could help expand your culinary horizons 🙂
Kristy Sayer @ Southern In Law says
I loveeee anything with beets so I think I'd eat this whole salad on my own 😉 Yum!
sonaliruder says
Haha, go for it! Thanks Kristy!
Jessica Levinson says
This looks amazing! Love roasted beets and goat cheese and that juice in the dressing sound fantastic! So pretty too!
sonaliruder says
Thanks so much Jessica! Have a wonderful weekend 🙂
Dixya says
i was the same way with beets but roasting it changed everything for me too.
sonaliruder says
Thanks Dixya! Roasting veggies is magical 🙂
Elizabeth Shaw says
Okay, seriously, we need to have a potluck and this needs to be there! I am loving everything about this salad, and the fact that the juice and beet combo have such a great nutrient profile! You had my heart at goat cheese too, boy oh boy! Hope you have a wonderful weekend!
sonaliruder says
Liz, a potluck would be so much fun! It will happen some day! Thanks for all the love, have a wonderful weekend too!