I’m Lilly Mathuse and this little recipe is a proper game changer when dinner needs to happen fast and someone is loudly protesting the menu. I am juggling a toddler, a dog that begs, and a to do list that seems to multiply overnight. It is quick, colourful, and it tends to win people over, even the picky ones.
I picked up the idea at a market in Berlin and then fiddled with it back home in Bristol, adding toasted walnuts because my family loves crunch. It is a simple beet salad recipe that looks like effort but takes almost no time. Roasted beets, tangy goat cheese and peppery arugula somehow make a proper main, not just a side.
Quick version: make the dressing, toss the leaves, add beets, crumble the cheese, sprinkle the nuts. Done. Trust me.
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!
Jar with a lid that seals properly for shaking the dressing. A baking sheet lined with foil if you roast beets. A decent knife and a stable cutting board for chopping the cooled beets into little chunks you can eat in one go. A small pan for toasting walnuts and a fork or tongs for gentle tossing.
If you boil the beets instead, use a medium pot with a lid so they cook evenly and come out soft enough you can poke them easily with a fork. Actually, scratch that about always using tongs. Sometimes I just use clean hands to mix when I’m being lazy. It feels more human.
Toast the nuts. Put them in a dry pan over medium heat and keep an eye on them until they smell toasty and look golden. The walnuts add crunch and a toasty flavour that lifts the whole thing.
Cook the beets ahead if you can. Roasted ones keep well in the fridge and taste even sweeter the next day. Peel them after cooking and cut into little chunks you can pop in your mouth. This roasted beet and arugula salad is nicer when the beets have had time to chill a bit.
Make the dressing in a jar and shake until it looks creamy and opaque. The mustard powder helps the oil and lemon stick together so you do not end up with puddles. Taste and adjust with a pinch more salt or sugar if it needs it. I learned this the hard way when a dinner tasted flat. Never skip tasting.
Be nutty about nuts. Swap walnuts for pecans or almonds, toasted the same way. Or add pumpkin seeds for extra pop. I once made a beet salad with walnuts and pecans when I had both and it felt extra special.
For summer, fold in sliced strawberries or orange segments and you have a healthy summer salad that is juicy and bright. Add fruits last so they do not make the greens soggy.
Herb lovers can toss in chopped mint or basil. Mint lifts the beets and turns this into an easy beet recipe that feels surprisingly fresh. Basil pairs nicely with the goat cheese if you want an Italian leaning plate.
I serve it as a light lunch with a slice of crusty bread or alongside grilled chicken or fish for dinner. If you are wondering what to serve with beet salad, try grilled salmon or a simple tomato soup. Quinoa or farro on the side makes it more filling.
Garnish with chives, extra crumbled goat cheese, or a few pomegranate seeds for colour in winter. For a vegetarian option, this works well as a complete plate with some cooked grains.
Can I use beets that are already cooked? Absolutely. Vacuum packed or jarred beets save time and still taste good. Rinse canned ones to remove any tinny flavour. Pre cooked beets are a lovely shortcut on busy nights.
If I am avoiding dairy what can I use? Swap the goat cheese for crumbled tofu or a vegan feta style cheese. Marinate the tofu briefly in lemon so it has some tang. This keeps the salad creamy and still makes it a good vegetarian salad recipe for guests with dietary needs.
Is this good for picnics? Yes. Pack the dressing separately and assemble on site. The ingredients are sturdy so the salad stays fresh for a few hours, making it a reliably good healthy summer salad for outdoor eating.
What to serve with beet salad for a complete meal? Gently grilled salmon, roasted chicken or a warm bowl of soup are all winners. At our house we often add roasted vegetables on the side for an extra earthy theme.
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
