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Horizontal image of a decorative white plate with greens, nuts, and crumbled chevre.

Arugula, Roasted Beet, and Goat Cheese Salad

  • Author: Fanny Slater
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This beet salad is anything but boring. It’s a bright blend of peppery arugula, toasted walnuts, tangy goat cheese, and dried cranberries.


  • 2 tablespoons balsamic vinegar
  • 12 teaspoons honey, to taste (optional)
  • 1/4 teaspoon coarse salt, plus more to taste
  • 1/8 teaspoon freshly cracked black pepper, plus more to taste
  • 1/3 cup extra-virgin olive oil
  • 10 ounces arugula (about 4 cups lightly packed) 
  • 34 medium roasted beets (about 1 pound), peeled and sliced
  • 1/2 cup chopped walnuts or slivered almonds, toasted
  • 1/4 cup dried unsweetened cranberries
  • 4 ounces crumbled goat cheese


  1. Combine the vinegar, honey, salt, and pepper in a medium bowl. Whisking as you pour, add the olive oil gradually in a thin stream and continue whisking until emulsified. Season with salt, pepper, and additional honey to taste, if using.
  2. Add the sliced beets, cover with plastic wrap, and marinate for 30 minutes in the refrigerator. Remove the beets from the dressing and set them aside on a plate.
  3. Place the arugula in a large serving bowl. Adding one tablespoon of dressing at a time, toss arugula to mix until coated well, or to your preference.
  4. Top with the reserved beets, walnuts, cranberries, and goat cheese. Season to taste with salt and pepper before serving.
  • Prep Time: 10 minutes
  • Category: Vegetarian
  • Method: Roasting
  • Cuisine: Salad

Keywords: arugula, roasted beets, goat cheese, walnut, balsamic vinegar