Beet and Arugula Salad with Goat Cheese is the perfect way to make a light and delicious meal. Roasted fall vegetables, fresh arugula, and crumbled goat cheese tossed in a tangy lemon vinaigrette.
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When you don’t even have to turn on the oven or stove, you know it will be a fast and easy recipe! The flavor of the beets with the baby Arugula makes this beet and arugula salad stand out above the rest!
Just combine, toss, serve, and more than likely repeat.
What makes this salad great
- It’s full of healthy ingredients
- It’s a simple way to make a hearty meal or a simple side dish
- You can make this salad recipe quickly with minimal ingredients needed
How hard is it to roast beets?
Roasting beets is actually really simple to do. The main thing to remember is that you need to wash and clean the beets well, and then you’re basically ready to roast.
Just add the oil and seasonings that you like, and let the oven make the beets tender and a tad bit sweet.
The great thing about roasting beets is that you don’t even have to peel off the skin! The heat in the oven will cook the beets, skin, and all, making sure that you don’t have to do anything but cut and serve.
Ingredients and Substitutions:
Baby Arugula – Buy at the store pre-washed and ready to use. This will save you time when prepping for this beetroot and feta salad recipe.
Roasted beets – Roast the beets or use leftover roasted beets for this simple recipe.
Butternut squash – This adds a sweet flavor and good texture to the rest of the beet salad with feta.
Feta cheese – The saltiness of the feta cheese pairs really well with the flavor of the other ingredients. I like to buy crumbled feta cheese from the store and use it.
Walnut pieces – You can’t have a beetroot feta walnut salad without the walnuts. You can crush the walnuts by hand or use a food processor as well.
Steps To Make This Salad
I told you that this Beet and Arugula Salad with Goat Cheese was easy, right? It’s ready to eat in just minutes!
All you have to do is add all the ingredients to a bowl and toss.
That’s it. You control how much you dish out and serve! Just be prepared to be going back for seconds.
How To Store
Storing this simple salad recipe isn’t hard to do at all. All you need to do is add the leftovers to an airtight container and store it in the fridge.
For the best flavor, eat within 2-3 days of storage. Be sure to stir the ingredients again, as the dressing has likely settled at the bottom.
Can I add a different salad dressing?
Absolutely. The salad dressing option is up to you. I’m a fan of lighter dressings, but that doesn’t mean that you have to be.
You can mix or top with any dressing combination of flavors that you want. In fact, changing up the dressing is a great way to change up the flavor every time that you make it. (which will likely be a lot!)
What toppings go well with this salad?
Adding more crumbled feta cheese to the top of this beet and arugula salad recipe isn’t a bad idea at all. You can also top it with sesame seeds, sunflower seeds, or even some sliced almonds.
I love adding toppings that add an extra crunch, so as long as you like the flavor, you can easily add it to your bowl.
The great thing about adding salad toppings is that each person can make their own serving taste unique.
Can a different cheese than feta Be used?
You can. The feta cheese is an excellent choice, but it’s not the only one. Any type of cheese will actually be great because it’s the salty flavor that stands out really well against the rest of the flavors.
You can also add shredded cheese or crumbled cheese, your choice. I prefer the texture of crumbled cheese, but that just might be my own personal preference.
Can This Salad Be Frozen?
It’s not recommended to freeze this salad recipe. The arugula isn’t going to freeze well, and it will end up becoming soggy and more than likely ruining the rest of the salad.
Just store the leftovers in the fridge, and make a plan to eat them asap. I’m also a believer that this salad has an even better flavor if you let everything marinate overnight!
More Great Salad Recipes
- Spinach and Delicata Squash Salad
- Tahini Cauliflower and Chickpea Salad
- Crunchy Chinese Chicken Salad
- Hemp Tabouli Salad
- Winter Salad with Meyer Lemon Vinaigrette
Beet and Arugula Salad with Goat Cheese
- 5 oz baby arugula
- 2 large roasted beets sliced into wedges or cubed
- 1 ½ cup roasted butternut squash cubed
- 3 oz feta cheese
- ½ cup walnut pieces
- ½ cup Lemon Vinaigrette Dressing or to taste
- Toss all the ingredients in a large salad bowl and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.