There’s a reason why the Beet and Arugula Salad with Goat Cheese is on repeat in my kitchen all year long. The earthy sweetness of roast beets, the peppery bite of fresh arugula, the creamy tang of goat cheese, and a scattering of crunchy walnuts come together with a maple-balsamic dressing that’s bright and just the right touch of sweet. It’s a colorful showstopper that feels both decadent and nourishing, whether you serve it for a cozy lunch or as the centerpiece at your next dinner gathering.

Beet and Arugula Salad with Goat Cheese Recipe - Recipe Image

Ingredients You’ll Need

You don’t need much to make this salad sing, but each ingredient plays a star role in terms of taste, color, and texture. Every element has been chosen to bring balance—juicy, crisp, creamy, crunchy, sweet, and tangy—all working together to deliver the best Beet and Arugula Salad with Goat Cheese.

Beets: Roasting brings out their natural sweetness and gives them a gorgeous, deep color.
Extra-virgin olive oil: A drizzle for roasting and a key component for your homemade dressing—choose a quality oil for the best flavor.
Arugula: Its peppery freshness is the perfect contrast to the sweet and creamy elements.
Apple (Honeycrisp preferred): Adds crisp juiciness and a hint of tartness—don’t skip it!
Shallot: Delicate onion flavor to round out the salad without overpowering it.
Goat cheese: Creamy and tangy, it melts slightly into the warm beets—pure magic.
Walnuts: They bring the essential crunch and a hint of toasty flavor.
Extra virgin olive oil (for dressing): Forms the base of that luscious maple balsamic vinaigrette.
Balsamic vinegar: For tang and depth in the dressing.
Dijon mustard: Adds a touch of sharpness and helps emulsify the dressing.
Maple syrup: Sweetens things up just right—so much better than sugar here!
Garlic: One minced clove wakes up the whole dressing with subtle heat.
Kosher salt: Makes every flavor pop—taste as you go!
Black pepper: A dash for balance and brightness.

How to Make Beet and Arugula Salad with Goat Cheese

Step 1: Roast the Beets

First, preheat your oven to 400°F (200°C). Grab your beets (no need to peel before roasting!) and give them a good scrub. Trim off the ends, and if some are larger than others, halve the biggest ones so they cook evenly. Toss the beets with a tablespoon of extra-virgin olive oil and sprinkle with salt and black pepper. Wrap each beet individually in foil and arrange them in a single layer on a baking sheet or oven-safe dish. Roast the beets for 45 to 60 minutes, until a fork slips in easily. Once cool enough to handle, rub off the skins with a paper towel (it’s oddly satisfying) and slice or dice to your favorite salad size.

Step 2: Prep the Fruit, Shallot, and Dressing

While the beets are working their magic in the oven, tackle the rest of the prep. Slice your apple nice and thin—leave the skin for color and crunch. Slice half a shallot as well. Then, in a small bowl or mason jar, whisk (or shake) together the rest of the olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, a pinch of kosher salt, and a dash of black pepper. This is the maple balsamic vinaigrette that brings the Beet and Arugula Salad with Goat Cheese together!

Step 3: Assemble the Salad

It’s time to build your salad layers! In a large serving bowl or platter, add the arugula so you’ve got a gorgeous, leafy bed to start. Scatter the roasted beet slices over the greens. Next, fan out the crisp apple slices, sprinkle over the sliced shallot, and add generous crumbles of goat cheese. Don’t forget those toasted walnuts for a totally crave-worthy crunch!

Step 4: Dress and Serve

Drizzle your fresh maple-balsamic dressing right over the top. Use just enough to coat—the goal is vibrant, glossy leaves and glistening toppings, not a soggy salad. Gently toss everything together just before serving so the ingredients stay perky. This is the moment when Beet and Arugula Salad with Goat Cheese transforms from bare ingredients into a complete—dare I say, irresistible—dish.

How to Serve Beet and Arugula Salad with Goat Cheese

Garnishes

Go a little extra with your Beet and Arugula Salad with Goat Cheese by adding a sprinkle of microgreens, an extra drizzle of balsamic glaze, or a few slivers of orange zest. A finishing touch of flaky sea salt also makes every bite sparkle with flavor.

Side Dishes

This salad sits beautifully alongside grilled chicken, roasted salmon, or even a hearty lentil soup. For a vegetarian meal, pair it with a crusty artisanal bread—you’ll want something to soak up every drop of that maple balsamic dressing!

Creative Ways to Present

Serve Beet and Arugula Salad with Goat Cheese as individually plated starters for dinner parties, or pile it high on one large platter for a more rustic, help-yourself approach. For picnic appeal, layer the ingredients in wide-mouthed jars (dressing on the bottom, arugula on top) and shake to serve!

Make Ahead and Storage

Storing Leftovers

Store any leftover Beet and Arugula Salad with Goat Cheese in an airtight container in the refrigerator. If possible, keep the dressing separate and add just before eating to preserve the arugula’s lively texture. It’s best enjoyed within a day, as the greens will naturally wilt over time.

Freezing

It’s not recommended to freeze this salad—beets and goat cheese fare fine, but arugula and apples lose their fresh texture and flavor after freezing. If you have extra roasted beets, those can be frozen separately and thawed for quick assembly later.

Reheating

This dish is at its best when served cold or at room temperature. There’s really no need to reheat Beet and Arugula Salad with Goat Cheese, but you can warm leftover roasted beets slightly before adding them to the salad if you’d like a comforting edge and a little meltiness from the goat cheese.

FAQs

Can I use pre-cooked beets instead of roasting my own?

Absolutely! Pre-cooked or vacuum-packed beets are a terrific shortcut and will save you loads of time while still delivering that classic flavor for your Beet and Arugula Salad with Goat Cheese.

What’s the best goat cheese for this salad?

A creamy, fresh goat cheese really is the dream—opt for a log-style chèvre if possible, as it crumbles perfectly and lends that signature tang and creaminess.

Can I substitute arugula with another green?

Yes! While arugula’s peppery bite is classic, feel free to swap in baby spinach or a spring mix, though you’ll lose some of the unique flavor that makes Beet and Arugula Salad with Goat Cheese so special.

Is there a way to make this salad nut-free?

You can leave out the walnuts entirely, or substitute toasted pumpkin or sunflower seeds for a similar crunch without the nuts.

How far ahead can I assemble this salad?

For best texture, keep the ingredients separate until just before serving. You can roast the beets, make the dressing, and prep the remaining components a day ahead—then assemble and toss when it’s showtime.

Final Thoughts

If you haven’t yet tried making Beet and Arugula Salad with Goat Cheese at home, let this be your sign. It’s one salad that gives you every reason to reach for seconds—with unbeatable color, flavor, and freshness in every bite!