This Beet & Arugula Salad is a restaurant-worthy dish you can make at home!
Roasted beets, peppery arugula, creamy goat cheese, and crunchy pistachios come together with a simple homemade dressing for the perfect balance of flavors. Easy, nutritious, and delicious, it’s ready in minutes if you have roasted beets on hand.
I love this salad because it’s similar to a pricy salad that you’d find on restaurant menus across the world, but it’s less expensive and easy to make at home.
A simple homemade dressing ties it all together for a salad that’s as delicious as it is beautiful!
Why You’ll Love This Beet & Arugula Salad:
- Perfect Balance of Flavors – Earthy, tangy, sweet, and peppery all in one bite.
- Nutritious & Satisfying – Packed with fiber, vitamins, and healthy fats.
- Easy to Make – Roast the beets ahead of time for quick assembly.
Ingredients:
- Roasted Beets – Naturally sweet and tender. Plus, beets are full of antioxidants, phytonutrients and fiber. See how to roast beets here if needed.
- Fresh Arugula – A fresh, peppery base that contrasts beautifully with the sweetness of the beets.
- Goat Cheese – Creamy and tangy, it pairs perfectly with the other ingredients. Feta also works.
- Pistachios – Adds a delicious crunch and a hint of nuttiness. I love pistachios here, but any nuts can work (or substitute with pumpkin seeds to make it nut-free).
- Red Onion – Thinly slice the onion, then soaked in ice water for 10-15 minutes to mellow its sharpness and keep it crisp.
See the printable recipe card below for the full recipe.
How to Make Beet & Arugula Salad:
- Prepare the Beets – Follow my Easy Roasted Beets recipe, then slice them into bite-sized pieces.
- Make the Dressing – Whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper. Balsamic vinegar is also great here if you want to mix up the flavor.
- Assemble the Salad – In a large bowl, combine the arugula, roasted beets, goat cheese, pistachios, and drained red onion.
- Dress & Serve – Drizzle the dressing over the salad, toss gently, and serve immediately.
Tips & Customizations:
- Soften the Bite of Red Onion: If you find raw red onion too sharp, soak the slices in ice water for 10-15 minutes before adding them to the salad. This keeps them crisp while mellowing their flavor.
- Toast the Nuts for Extra Crunch: Lightly toasting the pistachios (or any nuts you’re using) enhances their nutty flavor and makes them extra crunchy. Simply toast them in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Make It a Main Course: Add quinoa, farro, or grilled chicken to make this salad more filling.
- Try Different Cheeses: Swap goat cheese for feta, blue cheese, or shaved Parmesan for a unique twist.
- Experiment with Dressings: While red wine vinegar is classic, balsamic vinegar or a citrus-based dressing (like lemon or orange juice) can bring a different brightness to the salad.
- Add Fresh Herbs: Chopped basil, parsley, or mint can add another layer of fresh flavor.
- Make It Nut-Free: Substitute pumpkin seeds or sunflower seeds for pistachios to keep it allergy-friendly.
- Roast Beets Ahead for Quick Assembly: Roast the beets in advance and store them in the fridge so the salad comes together in minutes.
- Serve at the Right Temperature: Let the roasted beets come to room temperature before tossing them into the salad to enhance their flavor and prevent the greens from wilting too quickly.
- Add a Citrus Boost: Toss the beets with a little fresh orange or lemon juice before adding them to the salad for an extra pop of brightness.
This Beet & Arugula Salad is perfect for a light lunch, side dish, or even a dinner party appetizer. Give it a try and let me know what you think!
Print
Beet & Arugula Salad
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Salad
Description
This Beet & Arugula Salad is a fresh, vibrant dish that balances sweet, tangy, and savory flavors. It features roasted beets for their natural sweetness, peppery arugula for bite, creamy goat cheese for richness, and crunchy pistachios for texture.
Ingredients
For the Salad:
- 5 medium roasted beets, sliced (see Easy Roasted Beets recipe)
- 4 cups arugula
- 4 ounces goat cheese, crumbled
- 1/2 cup shelled pistachios, chopped
- 1 small red onion, thinly sliced and soaked in ice water
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar (sub balsamic vinegar, if desired)
- 1.5 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Roast the Beets: If not already roasted, follow my Easy Roasted Beets recipe. In short: Preheat your oven to 400°F (204°C) (or 375°F/190°C for convection). Trim the tops and roots, wash the beets thoroughly, and cut them into wedges. Toss with olive oil and salt in a bowl, then spread them in an even layer on a parchment-lined baking sheet to prevent staining. Roast for 35–45 minutes, or until fork-tender. Allow to cook 15-20 minutes before tossing in the salad.
- Make the Dressing: In the bottom of your serving bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper. (Alternatively, shake dressing ingredients in a jar if prepping ahead and store in the fridge until needed.)
- Assemble & Toss: Add arugula, roasted beets, crumbled goat cheese, chopped pistachios, and red onion. Drizzle the dressing over the salad and gently toss to combine.
- Enjoy immediately for the best experience.
Notes
Storage Suggestions: For the best experience, store each ingredient separately in the fridge for up to 4 days. Keep the roasted beets, dressing, and salad components in airtight containers. When ready to serve, simply toss the ingredients together. This will help maintain the freshness and texture of each element, especially the arugula and goat cheese.
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