Roasted Beet Arugula Salad with Goat Cheese and Toasted Walnuts

Q: How do I make an Arugula Beet Salad Recipe — should I roast or boil the beets?

Roasting is my go‑to for maximum sweetness and a caramelised edge: wrap beets in foil or place on a sheet at 400°F (200°C) for 45–60 minutes until fork‑tender, then rub the skins off with a paper towel; for speed, microwave or steam beets 6–10 minutes or use pre‑cooked beets. Roasting whole keeps them moist and concentrates flavour, while steaming gives a fresher, less sweet profile — both work well with peppery arugula and creamy goat cheese. Tip: wear gloves or use a paper towel when peeling to avoid beet stains, and cut beets into wedges or cubes once cool enough to handle.

Q: Can I make the salad ahead of time and how should I store leftovers?

Yes — prep components ahead but keep them separate: roasted beets in an airtight container will keep 4–5 days in the fridge, the vinaigrette about a week, and toasted walnuts at room temperature for up to two weeks (longer in the fridge). Assemble the arugula just before serving or dress it lightly and add toppings at the last minute to prevent wilting; a fully dressed salad is best eaten within a few hours. If you need a make‑ahead main, toss in cooked grain like farro and add the cheese and nuts just before serving.

Q: How do I stop the arugula from wilting and make sure the dressing coats everything evenly?

Dress the arugula lightly — add about two‑thirds of the vinaigrette and toss gently so the leaves are coated but not soggy, then arrange beets and other toppings and drizzle the remainder sparingly. Warm beets contrast nicely with cool greens, but if your beets are hot, let them cool slightly to room temperature so they don’t steam the arugula. Emulsify the dressing well (whisk or shake in a jar) so it clings to leaves, and taste as you go to avoid over‑salting.

Q: Is this salad healthy — what should I know about calories and nutrition?

As a side (one of four servings) the salad is roughly 300–350 kcal with about 8 g protein, 25–30 g fat (mostly from olive oil, goat cheese and walnuts), and 5–6 g fibre; beets contribute natural sugars (7–9 g) and beneficial vitamins like folate and potassium. To reduce calories or fat, cut back slightly on oil, use less cheese or choose a lower‑fat cheese, and increase greens or grains to bulk it up. Also watch sodium if you’re on a low‑salt diet by reducing added salt and choosing lower‑salt cheeses.

Q: What should I serve with Roasted Beet & Arugula Salad with Goat Cheese and Toasted Walnuts?

This salad pairs beautifully with grilled lemon‑herb chicken, roasted salmon or a slice of warm crusty sourdough — think a light London bistro lunch or a summer supper on the patio. For beverages, try a crisp Sauvignon Blanc, a dry rosé or sparkling water with lemon; to make it a main, stir in cooked farro or quinoa and add an extra protein. A drizzle of aged balsamic reduction elevates the dish if you want something a little more restaurant‑style.

Arugula Beet Salad Recipe Roasted Beet Arugula with Goat Cheese

By Emma SterlingSeptember 15, 2025

5.00 (4 Ratings)

Table of Contents

Quick Hook

Arugula Beet Salad Recipe became my go-to when guests pop round. Seriously, who can resist peppery greens, sweet beets, creamy goat cheese, and crunchy toasted walnuts.

The flavor profile is bold, bright, and a little naughty thanks to a punchy balsamic lemon vinaigrette.

I remember botching my first roast beets. They stained everything. Lesson learned: wrap them tight and be patient.

Brief Overview

This dish feels very Mediterranean. It shows up in bistro menus and home kitchens across the coast.

Difficulty is easy. Most work is hands off roasting. Roast at 400° F 200° C and cook 45 to 60 minutes for tender beets.

Active prep time is 15 minutes . Total time varies with method. Yields four side servings or two to three as a main.

Think of it as a Roasted Beet and Arugula Salad with Goat Cheese. It is also a perfect Baby Arugula Salad with Roasted Beets when you want something light.

Main Benefits

Top health perk is beets. They are rich in nitrates and fiber which help circulation and digestion. Quick stat: studies suggest beet nitrates may lower blood pressure modestly.

Serve it for dinner parties, weeknight salads, or picnic spreads. It pairs beautifully with grilled salmon or a glass of crisp white.

This is the Warm Beet Salad with Goat Cheese that feels fancy but cooks easily.

What makes this recipe special is contrast. Earthy beets meet peppery arugula. Soft chèvre meets crunchy walnuts. The Balsamic Lemon Vinaigrette Arugula Salad finish ties it all together.

If you want speed, try a Quick Beet Salad with Pre-cooked Beets. For a nutty twist, this Easy Beet Salad Recipe with Walnuts never fails.

I love the Beet and Goat Cheese Salad with Toasted Walnuts version for texture and richness.

Ready to dive into ingredients and step-by-step instructions? Next I will list what you need for this Mediterranean Beet Arugula Salad and how to bring it all together.

Ingredients & Equipment

If you make this Arugula Beet Salad Recipe, you want good ingredients. Beets pack flavor and color. Beets contain dietary nitrates that can lower blood pressure. Cool, right?

Main Ingredients

For the beets: 1 lb (450 g) raw beets, scrubbed and trimmed. Choose firm beets with smooth skin.
Olive oil for roasting: 1 tsp (5 ml) . Use extra-virgin for flavor.
For the vinaigrette: 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp (30 ml) balsamic vinegar, 1 tbsp (15 ml) fresh lemon juice, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) honey, 1 small shallot finely minced.
For the salad: 5 oz (140 g) baby arugula, 4 oz (115 g) soft goat cheese, 1/2 cup (60 g) walnuts toasted, 1 tbsp (6 g) fresh parsley or chives. Quality tips: pick bright baby arugula. Buy creamy chèvre that is soft and tangy. Toast walnuts until fragrant. Use a dark, aged balsamic for the best sweet tang.

Seasoning Notes Essential spice combos: kosher salt and freshly ground black pepper. Dijon and honey balance the acid. Add a pinch of flaky salt at the end.

Flavor enhancers and aromatics: minced shallot, lemon zest, and a splash of orange segments lift the salad. A tiny pinch of smoked paprika can add warmth.

Quick substitutions: swap goat cheese with feta or ricotta salata. Replace walnuts with toasted pecans or almonds. Use pre-cooked beets for a Quick Beet Salad with Pre-cooked Beets.

If balsamic is low, use red wine vinegar plus 1 tsp honey.

Equipment Needed

Roasting pan or rimmed baking sheet. Aluminum foil works for a parcel.
Vegetable peeler or paring knife for the beets.
Sharp chef’s knife and cutting board.
Small bowl or jar with lid for vinaigrette.
Skillet for toasting nuts.
Salad bowl and tongs. Common household alternatives: use a microwave-safe bowl to speed cook beets. Use a toaster oven to roast small batches. No thermometer needed; fork test works fine.

Honestly, I once roasted three giant beets and stained my hands for a day. Lesson learned: wear gloves or peel with a paper towel.

This Roasted Beet and Arugula Salad with Goat Cheese is worth the tiny mess.

Cooking Method

Prep Steps

Fun fact: a medium beet has about 35 calories. I love that little surprise. It makes this salad feel indulgent and light.

Wash beets well. Trim greens and save them if you like. Measure out dressing ingredients. Crumble goat cheese. Roughly chop walnuts. This is your essential mise en place.

Save time by using pre-cooked beets. Buy them peeled. Or microwave whole beets for 6 10 minutes . Keep your workspace clean.

Use one cutting board for veg. Use another for nuts and cheese. Safety first: hot beets burn. Use oven mitts.

step-by-step Process

Preheat oven to 400° F ( 200° C) . Toss beets with 1 tsp oil . Wrap in foil or roast on a lined sheet.
Roast 45– 60 minutes . Turn once. Visual cue: a skewer slides in easily.
Let beets cool 10– 20 minutes . Rub skins off with a towel. Cut into wedges or cubes.
Toast walnuts in a dry skillet 4– 6 minutes . Shake the pan. Watch them closely.
Whisk dressing until glossy. Emulsify oil into vinegar, lemon, Dijon, and honey.
Toss arugula with two-thirds of the dressing. Top with beets, goat cheese, and walnuts. Add remaining dressing lightly.

Visual cues for doneness: beets should be tender and slightly caramelized. Walnuts should smell toasty and feel crisp. Dressing should glisten, not separate.

Pro Tips

Use similar sized beets for even roasting. Roast whole to keep moisture. For a quick fix, grab a jar of pre-cooked beets.

I do this on busy nights. It saves me 30 40 minutes .

Avoid common mistakes. Don’t overdress greens. Don’t let nuts burn. Don’t mix dressing too early. Arugula wilts fast.

make-ahead options: roast beets up to 2 days ahead. Keep dressing refrigerated separately. Assemble within 15 minutes of serving.

This Arugula Beet Salad Recipe becomes a crowd pleaser every time. I once brought it to a picnic. Everyone asked for the recipe.

It pairs beautifully with grilled chicken or a crisp white wine. Try it and enjoy the sweet, peppery contrast.

Recipe Notes

This Arugula Beet Salad Recipe is one of my go-to dishes. I love how peppery arugula meets sweet roasted beets. Honestly, it's like a little bistro on your plate.

Serving Suggestions

Serve it on a big white plate. Let the colors sing. Try the Roasted Beet and Arugula Salad with Goat Cheese style.

Add warm slices of grilled chicken. Or pair with roasted salmon. For wine, choose a crisp Sauvignon Blanc. For a non-alcoholic option, use sparkling water with lemon.

Oh my gosh, orange segments lift the whole thing. The Beet and Goat Cheese Salad with Toasted Walnuts works great too.

Presentation tip: pile arugula first. Scatter beets and cheese on top.

Storage Tips

Store leftovers in an airtight container. Keep dressing separate from greens. Refrigerate up to 2 days. If you must, pre-cooked beets freeze well.

Freeze beets in a sealed bag for up to 3 months. Thaw overnight in the fridge. Reheat gently if serving warm.

Warm Beet Salad with Goat Cheese tastes great if beets are reheated. Do not microwave the cheese.

Variations

Want vegan? Swap goat cheese for a nut-based cheese. Use maple syrup instead of honey. For a Mediterranean Beet Arugula Salad twist, add olives and cucumber.

In winter, use golden beets. In spring, toss in fresh herbs. Quick Beet Salad with Pre-cooked Beets saves time. Easy Beet Salad Recipe with Walnuts is perfect for busy nights.

Nutrition Basics

Fun fact: beets are rich in nitrates. They can help support heart health. This salad gives fiber and healthy fats.

Per serving, expect about 320 calories. Protein is moderate. Fat comes mostly from olive oil and walnuts. It's filling but light.

I once stained three kitchen towels with beet juice. Lesson learned: wear an apron. Try this Baby Arugula Salad with Roasted Beets soon.

It’s simple. It feels fancy. You’ll wow friends with minimal fuss. Go make one tonight.

Frequently Asked Questions

How do I make an Arugula Beet Salad Recipe should I roast or boil the beets?

Roasting is my go-to for maximum sweetness and a caramelised edge: wrap beets in foil or place on a sheet at 400°F (200°C) for 45 60 minutes until fork-tender, then rub the skins off with a paper towel; for speed, microwave or steam beets 6 10 minutes or use pre-cooked beets.

Roasting whole keeps them moist and concentrates flavour, while steaming gives a fresher, less sweet profile both work well with peppery arugula and creamy goat cheese. Tip: wear gloves or use a paper towel when peeling to avoid beet stains, and cut beets into wedges or cubes once cool enough to handle.

Can I make the salad ahead of time and how should I store leftovers?

Yes prep components ahead but keep them separate: roasted beets in an airtight container will keep 4 5 days in the fridge, the vinaigrette about a week, and toasted walnuts at room temperature for up to two weeks (longer in the fridge).

Assemble the arugula just before serving or dress it lightly and add toppings at the last minute to prevent wilting; a fully dressed salad is best eaten within a few hours. If you need a make-ahead main, toss in cooked grain like farro and add the cheese and nuts just before serving.

What are good substitutions or variations if I want a vegan or nut-free Arugula Beet Salad Recipe?

For a vegan swap, replace goat cheese with crumbled tofu feta, cashew "cheese" or a sprinkle of nutritional yeast, and use maple syrup instead of honey in the dressing. If you're nut-free, toast pumpkin seeds or sunflower seeds for crunch, or use toasted chickpeas for extra texture; you can also swap walnuts for pistachios or almonds if only some nut varieties are an issue.

Variations like adding orange segments, using golden beets, or turning it into a grain bowl with quinoa or farro make the salad versatile for different seasons and diets.

How do I stop the arugula from wilting and make sure the dressing coats everything evenly?

Dress the arugula lightly add about two-thirds of the vinaigrette and toss gently so the leaves are coated but not soggy, then arrange beets and other toppings and drizzle the remainder sparingly.

Warm beets contrast nicely with cool greens, but if your beets are hot, let them cool slightly to room temperature so they don’t steam the arugula. Emulsify the dressing well (whisk or shake in a jar) so it clings to leaves, and taste as you go to avoid over-salting.

Is this salad healthy what should I know about calories and nutrition?

As a side (one of four servings) the salad is roughly 300 350 kcal with about 8 g protein, 25 30 g fat (mostly from olive oil, goat cheese and walnuts), and 5 6 g fibre; beets contribute natural sugars (7 9 g) and beneficial vitamins like folate and potassium.

To reduce calories or fat, cut back slightly on oil, use less cheese or choose a lower-fat cheese, and increase greens or grains to bulk it up. Also watch sodium if you’re on a low-salt diet by reducing added salt and choosing lower-salt cheeses.

What should I serve with Roasted Beet & Arugula Salad with Goat Cheese and Toasted Walnuts?

This salad pairs beautifully with grilled lemon-herb chicken, roasted salmon or a slice of warm crusty sourdough think a light London bistro lunch or a summer supper on the patio.

For beverages, try a crisp Sauvignon Blanc, a dry rosé or sparkling water with lemon; to make it a main, stir in cooked farro or quinoa and add an extra protein. A drizzle of aged balsamic reduction elevates the dish if you want something a little more restaurant-style.