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

Units

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

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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.