This delightful beet arugula salad is a perfect blend of earthy flavors and creamy textures, making it a refreshing addition to any meal. The roasted beets add a sweet and tender element, while the arugula provides a peppery bite. Topped with goat cheese and toasted walnuts, this salad is not only visually appealing but also packed with nutrients. A simple dressing of olive oil, balsamic vinegar, honey, and dijon mustard ties all the flavors together beautifully.
When preparing this salad, you might find that goat cheese and arugula are not always staples in every household. Goat cheese offers a tangy and creamy texture that complements the sweetness of the beets. Arugula, known for its peppery flavor, is a leafy green that might not be as common as lettuce or spinach. Both can be found in the specialty cheese and produce sections of most supermarkets. Additionally, ensure you have balsamic vinegar and dijon mustard on hand for the dressing, as these ingredients are crucial for achieving the salad's distinctive taste.
Ingredients For Beet Arugula Salad Recipe
Arugula: A peppery and slightly bitter leafy green that adds a fresh and spicy note to the salad.
Beets: Earthy and sweet root vegetables that are roasted to enhance their natural flavors.
Goat cheese: A creamy and tangy cheese that adds richness and a subtle tartness to the salad.
Walnuts: Toasted nuts that provide a crunchy texture and a nutty flavor.
Olive oil: A smooth and fruity oil used as a base for the dressing, adding richness and depth.
Balsamic vinegar: A sweet and tangy vinegar that balances the flavors in the dressing.
Honey: A natural sweetener that adds a touch of sweetness to the dressing.
Dijon mustard: A sharp and tangy mustard that adds complexity and a slight kick to the dressing.
Salt: Enhances the flavors of the salad and dressing.
Pepper: Adds a hint of heat and depth to the salad and dressing.
Technique Tip for This Salad
To enhance the flavor of the walnuts, consider adding a pinch of sea salt and a drizzle of honey before toasting them. This will create a delightful sweet and salty contrast that complements the earthy beets and creamy goat cheese. When roasting the beets, try adding a splash of balsamic vinegar inside the foil packet to infuse them with extra depth and tanginess.
Suggested Side Dishes
Alternative Ingredients
arugula - Substitute with baby spinach: Baby spinach has a mild flavor and tender texture, similar to arugula, making it a great alternative.
beets - Substitute with carrots: Roasted carrots offer a sweet and earthy flavor, similar to roasted beets, and provide a similar texture when sliced.
goat cheese - Substitute with feta cheese: Feta cheese has a tangy flavor and crumbly texture, making it a suitable replacement for goat cheese.
walnuts - Substitute with pecans: Pecans have a similar crunch and slightly sweet flavor, which complements the salad well.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fat profile, making it a good alternative to olive oil.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy acidity similar to balsamic vinegar, though it is less sweet.
honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and viscosity, making it a good substitute for honey.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds texture to the dressing.
salt - Substitute with sea salt: Sea salt provides a similar level of seasoning and can enhance the flavors of the salad.
pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, with a slightly different aroma.
Alternative Recipes Similar to This Salad
How to Store or Freeze This Salad
To keep your beet arugula salad fresh and vibrant, store it in an airtight container. Make sure to separate the dressing from the salad to prevent the arugula from wilting.
If you've already mixed the dressing with the salad, aim to consume it within a day to enjoy the best texture and flavor.
For longer storage, consider keeping the components separate. Store the roasted beets and toasted walnuts in individual containers. The goat cheese can be stored in its original packaging or a small airtight container.
When storing the dressing, pour it into a small jar or container with a tight-fitting lid. This will keep it fresh for up to a week in the refrigerator.
If you wish to freeze the beets, ensure they are fully cooled and peeled. Place them in a freezer-safe bag or container, removing as much air as possible. They can be frozen for up to three months.
Avoid freezing the arugula and goat cheese as they do not retain their texture well after thawing.
When ready to serve, thaw the beets in the refrigerator overnight and assemble the salad with fresh arugula, goat cheese, and walnuts. Drizzle with the dressing just before serving for a delightful crunch and flavor burst.
How to Reheat Leftovers
Gently warm the beets: If you prefer your beets slightly warm, place them in a small skillet over low heat. Add a splash of olive oil and cover with a lid. Stir occasionally until they are just warm, taking care not to overheat and lose their texture.
Toast the walnuts: To bring back the crunch to your walnuts, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5 minutes. Keep an eye on them to prevent burning.
Refresh the arugula: If the arugula has wilted, give it a quick rinse under cold water and pat dry with a paper towel. This can help revive its crispness.
Reassemble with care: Combine the warmed beets, refreshed arugula, and toasted walnuts with the goat cheese. Drizzle with the leftover dressing, or whip up a fresh batch if needed, to ensure the flavors are vibrant.
Serve at room temperature: Allow the salad to sit at room temperature for a few minutes before serving. This helps meld the flavors without compromising the freshness of the arugula and the creaminess of the goat cheese.
Essential Tools for Making This Salad
Oven: Used to roast the beets until they are tender, enhancing their natural sweetness.
Aluminum foil: Wraps the beets to retain moisture and ensure even cooking while roasting.
Knife: Essential for peeling and slicing the roasted beets into uniform pieces.
Cutting board: Provides a stable surface for slicing the beets and other ingredients if needed.
Mixing bowl: Used to whisk together the dressing ingredients and to combine the salad components.
Whisk: Helps in emulsifying the olive oil, balsamic vinegar, honey, and dijon mustard into a smooth dressing.
Large bowl: Holds the arugula, roasted beets, goat cheese, and walnuts for tossing with the dressing.
Measuring spoons: Ensures accurate measurement of the dressing ingredients like olive oil, balsamic vinegar, honey, and dijon mustard.
Measuring cups: Used to measure the arugula, goat cheese, and walnuts accurately.
Tongs: Useful for gently tossing the salad to evenly distribute the dressing without crushing the ingredients.
Time-Saving Tips for This Salad
Pre-roast the beets: Roast beets in advance and store them in the fridge, so they're ready to slice when you need them.
Use pre-washed greens: Buy pre-washed arugula to skip the washing and drying step.
Toast nuts in bulk: Toast a larger batch of walnuts and store them for future salads.
Make dressing ahead: Prepare the dressing in a jar and keep it in the fridge for quick use.
Crumbled cheese: Purchase pre-crumbled goat cheese to save time on preparation.
Beet Arugula Salad Recipe
Ingredients
Salad Ingredients
- 4 cups Arugula
- 2 medium Beets, roasted and sliced
- ¼ cup Goat cheese, crumbled
- ¼ cup Walnuts, toasted
Dressing Ingredients
- 3 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
- ½ teaspoon Dijon mustard
- to taste Salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 30 minutes or until tender. Let cool, then peel and slice.
- In a mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- In a large bowl, combine arugula, roasted beets, goat cheese, and toasted walnuts.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
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