I didn’t set out to make a “signature salad.” I just wanted something green that wouldn’t wilt into sadness before the school run. One Tuesday (the day everything happens at once), I found a bunch of beets sitting next to goat cheese—Ellie’s idea of a food horror film. But, hey, throw in some peppery arugula, a crunchy handful of walnuts, and suddenly the kitchen smells like hope. If you’ve ever tried to eat lunch while keeping a toddler from drawing on the dog, this salad—the arugula-beet-goat-cheese classic—will give you five whole minutes of peace. Maybe even six.
Is it glamorous? No. But somehow, beets plus arugula plus goat cheese is the winning combo for a busy-off-your-face weeknight. It brings zingy, earthy, creamy goodness. And can we talk about that dressing? It’s not a “vinaigrette”—it’s the kind of lemony, sharp, wake-you-up-in-the-afternoon sauce that makes plain veggies suddenly irresistible. Grab a crust of bread, scrape the bowl—this is real food, not some show-off salad for people with disposable time. If that’s your vibe? Welcome to the club.
To make the Arugula Beet Salad with Goat Cheese, you will need the following ingredients:
In a jar with a tight-fitting lid, add 3 tablespoons extra-virgin olive oil, 1 ½ tablespoons lemon juice, ¼ teaspoon dry mustard powder, ½ teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
Divide the arugula leaves between two bowls. Top each bowl with a few cooked chopped beets, crumbled goat cheese, and chopped toasted walnuts.
Drizzle the salad with the prepared dressing to taste. You may have a little extra dressing. Extra dressing keeps for up to 1 week in the refrigerator.
Serve right away. Enjoy!
You don’t need fancy gear—seriously, don’t let Instagram fool you. Get yourself a jar with a lid that actually stays on; otherwise, you’ll have lemony dressing all over the fridge (learned that one twice). A medium pan is great for coaxing beets into softness (poke them with a fork—when it goes in easily, you’re done). Grab your sharpest knife (or the one that isn’t in the dishwasher), a cutting board, and a mixing bowl big enough to give everything a proper toss. Toasting walnuts? Use a baking tray and set a timer. I’ve burned so many nuts while multitasking that the smoke alarm starts to judge me.
If you want to feel like a brunch superhero, toss in bits of orange or grapefruit. You can even swap lemon for orange juice in the dressing for a sweet little side-step. This is a salad with main character energy for cloudy days.
Chop in apples or pears for that sweet fresh bite. Or dump in a handful of sunflower or pumpkin seeds if you want crunch city. Makes the salad more filling, which is code for “maybe you’ll get leftovers.”
This isn’t a “starter” unless that starter comes with cartoons on in the living room. Most days, I eat it with a toast crust. If you want to make a big deal, go for herby bread or a slice of sourdough. Hungry for more? Serve alongside grilled chicken or fish or whatever is hanging out in your freezer that day. I like a sprinkle of chopped herbs for color (and to look like I’ve got it together). If you’re feeling extra, serve in little bowls for dinner guests—it’ll look way fancier than the actual effort required.
No drama. Swap for feta—the crumblier, the better. Still gets that salty-tangy punch, still works with beets and arugula, nobody will know the difference.
Not at all. Grab the cooked beets from a vacuum pack or can—they’re a lifesaver. Just dry them off well before adding. Soggy salad is nobody’s friend.
Absolutely. Just skip the cheese or use a plant-based knockoff. Loads out there taste just as creamy and tangy. Nobody will go hungry, promise.
Yep. Keep each part separate in the fridge (beets, walnuts, greens, dressing). Then just dump everything in a bowl right before serving. If you dress it too soon, arugula will go limp before you even sit down.
Store salad and dressing separately in containers that click shut. Arugula likes her space—don’t suffocate her with the dressing overnight. Enjoy leftovers the next day if there are any left.
So that’s it. My not-fancy, accidentally-magical, arugula beet salad with goat cheese (or, you know, whatever cheese strikes your fancy). It’s colorful, bold, and gets the job done, even when life is a bit much. If you make it, send me a message—especially if your kid eats more than three bites. That’s basically a win in my book.
This simple Arugula Beet Salad with Goat Cheese is a reminder that fresh ingredients don’t need much cooking. Here, peppery arugula and earthy beets get brightened with creamy goat cheese, toasted walnuts and a zesty dressing. It's fast, easy to make, and full of zippy fresh flavors.
It's a delicious salad packing with healthy ingredients
