This arugula and beet salad perfectly pairs the earthy, subtle sweetness of beets with the peppery bite of arugula, creamy goat cheese and the crunch of walnuts and pumpkin seeds for a fresh, flavorful salad that does not require a lot of time in the kitchen to prepare. It’s a versatile, nutrient-dense salad that’s easy enough to whip up on a busy weeknight but elevated enough to serve at a dinner party.
When it comes to salads, I often feel like they’re more trouble than they’re worth. Yes, they’re a great way to incorporate a lot of nutrient-dense foods into one dish, but they can be time consuming and often involve so… much… chopping. So I shy away from making them more often than I care to admit. But THIS salad? This arugula and beet salad? Guys, it’s EASY and the chopping is virtually non-existent.
Other slicing up a couple of beets and a clove of garlic, you’re home free. It’s the kind of dump-and-run salad I love and the ease of this salad is one of the reasons why I’ve made it no less than 10 times this summer. (Also, I should probably avoid using the word “dump” in a recipe blog post but I am who I am.)
Arugula and Beet Salad
Okay, so let’s chat about this salad. You already know this arugula beet salad is a lazy chef’s dream. But the flavor!!! That’s the real beauty of this bad boy. If you love beets — and ooooh I do — this salad lets their earthy, subtle sweetness shine against a peppery backdrop of baby arugula. And when the roasted beets and fresh arugula come together with the tangy creaminess of goat cheese, the crunch of toasted walnuts and pumpkin seeds and a drizzle of homemade vinaigrette, it’s salad heaven.
The versatility of this roasted beet salad is also fantastic because you can change it up a bit depending on what ingredients you have on hand. No goat cheese on hand? Simply swap it for feta or even parmesan. Hoping for a little more protein? Top the salad with grilled chicken or salmon. Not a fan of walnuts? Pecans work well in this salad, too.
If you’re someone who enjoys hosting dinner parties or summertime cookouts, this salad with arugula and beets is one you may find yourself making again and again because you can prep it all days in advance so you’re not rushing around to chop up a bunch of ingredients right before your meal. (I love this especially when we’re hosting a big group of people in our home.) I simply prep the whole salad and then make the homemade dressing and store it in a jar to save it so I can pour the dressing on top of the salad right before serving. (Just make sure to remove the salad dressing from the refrigerator about 30 minutes before serving and re-shake it so any separation that may have occurred in the fridge is eliminated and everything is combined again.) The salad is a fantastic side dish or side salad but also a great main course if you top it with some satiating protein.
Ingredients
To make this arugula and beet salad you’ll want to prep the salad and the dressing separately.
To make the salad dressing, you’ll need a few ingredients, many of which are pantry staples so hopefully that should make things easier! One note: I like red wine vinegar in this vinaigrette but you may use balsamic vinegar instead if you prefer a balsamic vinaigrette.
To make the arugula and beet salad dressing, you’ll need:
- Olive oil
- Red wine vinegar
- Dijon mustard
- Garlic
- Honey
- Salt and pepper
To make the arugula and beet salad, you’ll need:
- Arugula: I adore the peppery flavor of arugula but this salad may also be made with spinach or mixed greens if that’s more your thing
- Roasted beets: I prefer to use large vacuum-packed pre cooked beets to make things easier but you may certainly roast your own beets if you’re feeling adventurous
- Pumpkin seeds and walnuts: For a satisfying crunch and nutty depth of flavor
- Apple: For a juicy pop of sweetness! I love Honeycrisp or Granny Smith apples in this recipe.
- Grain of your choice: I love the chewiness of barley, farro or wheatberries. If you’re grain-free, this can easily be omitted.
- Goat cheese: Something about the creaminess of goat cheese seems to balance out the earthiness of the beets
Instructions
Step 1
You’ll begin by making the salad dressing. In a small jar, combine the olive oil, red wine vinegar, dijon mustard, garlic, honey, salt and pepper. Seal the jar and share until everything is combined.
Step 2
It’s time to make the salad! In a large bowl, combine all salad ingredients and toss.
Step 3
Now for the fun part! Drizzle salad with the homemade dressing and toss again. Plate the salad and enjoy!
Arugula and Beet Salad Recipe
Arugula and Beet Salad
Description
This arugula and beet salad perfectly pairs the earthy, subtle sweetness of beets with the peppery bite of arugula, creamy goat cheese and the crunch of walnuts and pumpkin seeds for a fresh, flavorful and nutrient-dense salad.
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- 1 tablespoon honey
- 1/4 teaspoon salt
- pinch black pepper
For the salad:
- 10 oz arugula (2 of the smaller-size containers)
- 1–2 extra large vacuum-packed roasted beets, chopped (this is about 1/2 pound roasted beets — I love the Gefen organic beets from Costco)
- 1/3 cup roasted, salted pumpkin seeds (the green ones with the white shells removed)
- 1/2 cup chopped walnuts
- 1 small Honeycrisp or Granny Smith apple, chopped
- 2/3 cup cooked, cold grain of your choice (I prefer wheatberries, farro or barley to give the salad some chewiness)
- 4 oz crumbled goat cheese
Instructions
- In a small jar, combine all salad dressing ingredients. Seal the jar and shake until everything is combined. (Note: If you make the dressing ahead of time and refrigerate it, make sure to take it out of the refrigerator about 30 minutes before you’re ready to serve the salad and then re-shake to combine everything again.)
- In a large salad bowl, combine salad ingredients and toss.
- Drizzle salad with dressing toss again and enjoy!
Note: My version of this salad was inspired by Once Upon a Chef‘s beet salad!
What Pairs Well with Beet
Fun fact: I’ve loved beets since I was a kid and my grandmother would make pickled eggs and beets. It’s a snack I still enjoy and if I ever see beets on the menu at a restaurant, my interest is instantly piqued! Suffice to say, I think beets pair well with so many different foods, but a few dishes I’d recommend pairing with this salad include lasagna, baked ziti or spaghetti with my hearty vegetable bolognese sauce, my easy orange juice chicken marinade, air fryer pesto salmon or our family’s favorite easy marinated pork chops.
If you love beets, I’d love to check out some of your favorite beet dishes below if you’d like to leave a comment and/or a link!
I hope you enjoy this arugula and beet salad recipe as much as we do in our house!
