Beet & Arugula Salad Clara quick dinners

Beet & Arugula Salad is a vibrant, nutrient-packed dish that balances sweet, earthy roasted beets with peppery arugula, creamy goat cheese, and crunchy toasted nuts. Dressed with a tangy balsamic vinaigrette, this salad is simple to make yet full of elegant flavor—perfect as a light lunch, dinner side, or holiday starter.

Why You’ll Love This Recipe

• Fresh, bright, and nutrient-rich
• Beautiful balance of sweet, savory, and tangy
• Quick to assemble with pre-cooked beets
• Great for dinner parties or meal prep
• Naturally gluten-free and easily made vegetarian or vegan

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh arugula
• Cooked beets (roasted or boiled), sliced or cubed
• Goat cheese, crumbled
• Toasted walnuts or pecans
• Balsamic vinaigrette
• Salt and black pepper

Directions

1. Prepare the Beets: Roast whole beets at 400°F for 4560 minutes, or boil for 3040 minutes, until fork tender. Let cool, then peel and slice or cube. You can also use pre-cooked packaged beets.
2. Toast the Nuts: Place walnuts in a dry skillet over medium heat for 35 minutes, stirring frequently until fragrant. Remove from heat and let cool.
3. Assemble the Salad: In a large bowl or serving platter, arrange the arugula. Top with beets, crumbled goat cheese, and toasted nuts.
4. Dress and Serve: Drizzle with balsamic vinaigrette just before serving and toss gently. Season with salt and pepper to taste.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 45 minutes (if roasting beets)
• Total Time: 1 hour

Variations

• Use feta or blue cheese instead of goat cheese
• Add orange segments or sliced apples for sweetness
• Swap walnuts for almonds, pecans, or pistachios
• Mix in quinoa or farro for a heartier meal
• Top with grilled chicken, shrimp, or tofu for added protein

Storage/Reheating

• Refrigerate: Store components separately for up to 3 days
• Do not dress ahead: Arugula wilts quickly—add dressing right before serving
• Dressing: Homemade vinaigrette keeps in the fridge for up to 1 week

FAQs

Can I use pre-cooked beets?

Yes, they save time and are perfect for this salad—just slice or cube them as needed.

Is arugula necessary?

Arugula provides a nice peppery bite, but you can substitute with baby spinach or mixed greens.

Can I make it vegan?

Yes, simply use a vegan cheese or omit the cheese entirely.

How do I keep the salad from getting soggy?

Dress it just before serving and store all ingredients separately if making ahead.

What kind of nuts work best?

Toasted walnuts are traditional, but pecans, almonds, or pistachios work great too.

What can I add for extra protein?

Grilled chicken, salmon, chickpeas, or lentils are all great additions.

Can I make this salad ahead?

Yes, prep all the ingredients ahead and assemble right before serving.

What’s the best cheese substitute for goat cheese?

Feta, blue cheese, or a mild Gorgonzola are flavorful alternatives.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use a different dressing?

Yes, a citrus vinaigrette or honey-Dijon dressing also pairs beautifully.

Conclusion

Beet & Arugula Salad is a fresh, flavorful, and beautiful dish that combines healthy ingredients with bold taste. Whether you’re looking for a light lunch or an impressive starter, this salad is a simple yet elegant choice that’s easy to customize and sure to satisfy.

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