Beet Salad with Arugula and Balsamic Vinaigrette Recipe


Beet Salad with Arugula and Balsamic Vinaigrette is a refreshing and vibrant dish that brings together earthy roasted beets, peppery arugula, tangy goat cheese, and crunchy walnuts. This salad is not only visually appealing but also packed with nutrients, making it an excellent choice for a light lunch or a healthy side dish.

Overview of the Recipe

This recipe features roasted beets combined with fresh arugula, crumbled goat cheese, and chopped walnuts, all dressed in a simple balsamic vinaigrette. The blend of flavors and textures makes this salad both satisfying and delightful. It is easy to prepare and can be served immediately, making it a perfect addition to any meal.

History and Origin

Beet salads have been enjoyed in various cultures for centuries. Beets themselves have a long history of cultivation, dating back to ancient civilizations in the Mediterranean. They were prized not only for their sweet and earthy flavor but also for their medicinal properties. Combining beets with fresh greens, cheese, and nuts is a modern twist that adds complexity and richness to the traditional beet salad. This particular combination of ingredients is popular in contemporary American and European cuisine.


  • 3 medium beets, roasted, peeled, and sliced
  • 4 cups fresh arugula
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped walnuts
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45 minutes or until they are tender when pierced with a fork. Allow the beets to cool, then peel and slice them.
  2. Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, salt, and pepper until well combined.
  3. Assemble the Salad: Place the fresh arugula in a large serving bowl. Drizzle with half of the balsamic vinaigrette and toss to coat the arugula evenly.
  4. Add Toppings: Arrange the roasted beet slices on top of the arugula. Sprinkle the crumbled goat cheese and chopped walnuts over the salad.
  5. Dress the Salad: Drizzle the remaining vinaigrette over the salad. Serve immediately.


This Beet Salad with Arugula and Balsamic Vinaigrette serves four and can be enjoyed as a light lunch or a side dish. It pairs well with grilled chicken, fish, or a hearty soup. Serve it immediately after assembling to enjoy the fresh flavors and crisp textures.

Pairing and Serving Suggestions

To enhance your meal, consider pairing this salad with:

  • Main Dishes: Grilled salmon, roasted chicken, or a vegetarian quiche.
  • Beverages: Sparkling water with a slice of lemon, herbal tea, or a refreshing fruit juice.

Variations of the Recipe

You can customize this beet salad to suit your preferences:

  • Different Greens: Substitute arugula with spinach, mixed greens, or baby kale for a different flavor profile.
  • Cheese Alternatives: Use feta, blue cheese, or ricotta salata instead of goat cheese.
  • Nut Options: Replace walnuts with pecans, almonds, or pine nuts.

Health Benefits

This salad offers numerous health benefits:

  • Rich in Nutrients: Beets are high in fiber, vitamins, and minerals, including folate, manganese, and potassium.
  • Antioxidants: Arugula and beets contain antioxidants that help reduce inflammation and support overall health.
  • Healthy Fats: Olive oil and walnuts provide healthy fats that are beneficial for heart health.


  • For a quicker preparation, you can use pre-cooked beets available at most grocery stores.
  • Toast the walnuts for extra flavor and crunch by placing them in a dry skillet over medium heat for a few minutes.


1. Can I prepare the beets in advance? Yes, you can roast and peel the beets up to two days in advance. Store them in an airtight container in the refrigerator until you’re ready to assemble the salad.

2. What can I use instead of goat cheese? Feta, blue cheese, or ricotta salata are great alternatives to goat cheese. Choose according to your taste preference.

3. How do I store leftovers? Store any leftover salad in an airtight container in the refrigerator. It is best consumed within a day as the arugula may wilt.

4. Can I use a different type of vinegar for the dressing? Yes, you can use red wine vinegar, apple cider vinegar, or even lemon juice as a substitute for balsamic vinegar.


Beet Salad with Arugula and Balsamic Vinaigrette is a delightful and nutritious dish that combines the earthy flavors of roasted beets with the peppery bite of arugula, creamy goat cheese, and crunchy walnuts. This salad is not only easy to prepare but also versatile, making it a great addition to any meal. Enjoy the vibrant colors and fresh flavors of this healthy salad, perfect for any occasion

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