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Golden Beet and Arugula Salad

Published: Jul 12, 2022 by Jessica · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 9 Comments

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Tender roasted golden beets, peppery arugula, creamy goat cheese, crunchy pistachios and a tangy shallot vinaigrette make this salad full of flavor and texture. A wonderful vegetable side dish or a great salad course for a dinner party!

Golden beet and arugula salad with goat cheese and pistachios in a white bowl with a pink napkin and gold fork.
Golden beets make a simple, colorful and delicious salad.

Nothing stops me dead in my tracks at the farmer’s market more than golden beets! Red beets’ milder, sweeter cousin is just perfect for a light, fresh and delicious salad. Even if you’re not a fan of beets, these sweet yellow beets, just bursting with beautiful golden color, have been known to convert even the most adamant of haters.

Not only are beets delicious, but they’re packed with nutrients including calcium, iron, potassium and protein, offering a range of health benefits. I could go on and on about one of my favorite vegetables!

I love making this salad for a dinner party. The beets and the dressing can be prepared ahead of time and then thrown together right before serving. It’s colorful, elegant and full of exciting flavors and textures.

Raw golden beets with greens attached on a wood cutting board.
Golden beets are sunshine yellow, milder and sweeter than red beets.

Ingredients and Variations

Just a few simple ingredients are all you need for this easy recipe.

  • Golden Beets – I love the flavor of golden beets in this salad, but you can definitely substitute red beets or use both for a delightfully colorful beet salad.
  • Arugula – this peppery green is the perfect complement to the earthy flavor of beets.
  • Pistachios – roasted and salted pistachios add great texture. Crunchy walnuts, toasted sliced almonds or pepitas could also be substituted.
  • Goat Cheese – crumbled goat cheese adds creaminess and tang. You can also substitute feta cheese or even a ball of burrata if you prefer.
  • Shallot
  • White wine vinegar – you can substitute red wine vinegar, champagne vinegar, white balsamic vinegar or even lemon juice.
  • Dijon mustard
  • Honey – adds a touch of sweetness. Maple syrup is also a great option.
  • Olive Oil – use the good stuff! My go to extra-virgin olive oil for making my own dressings is always The Furies.
  • Variations – this doesn’t have to be just a side salad. To bulk up a roasted beet salad up for a more filling, full meal, add some grains like quinoa, barley or farro. To add even more flavor, try soft fresh herbs like mint, tarragon, chives, chervil, parsley or thinly sliced basil leaves.
Close up of golden beet and arugula salad with goat cheese and pistachios in a white bowl.
The perfect vegetable side dish or dinner party salad.

Instructions

Roast the beets

Start by roasting the beets. You can do this ahead of time and have them ready to go in the refrigerator for whenever the beet salad craving hits.

Remove the beet greens by cutting off the tops. Thoroughly scrub the beets clean, they can be really dirty! Place a large piece of foil on a baking sheet or in a roasting pan and place beets on one half of the foil sheet. Drizzle with extra virgin olive oil and season with salt and black pepper. Fold the other half of the foil over and fold in the edges to create a foil packet.

Raw beets with greens removed on a sheet of foil on a baking tray.
Remove greens and drizzle with olive oil.
Sealed foil packet of beets on baking tray.
Roast beets in foil packet for best results.

Roast at 350 degrees for 40-50 minutes depending on the size of your beets. They are ready when a sharp knife slides easily into the middle of each beet.

Once the beets are fork tender, allow them to cool to room temperature before peeling off the skins. They should just slip right off! Use a paring knife to remove any remaining tough spots. You can also peel the beets under cold water if you have any stubborn parts.

Whole peeled golden beets on a white plate with skins next to them.
The skins should slip right off after roasting.
Sliced golden beets in a white bowl with a gold spoon.
Roast beets in advance and store in the fridge to save time.

Foil packets are the perfect way to get get perfectly roasted beets as it creates steam inside the package, helping to concentrate their flavor and prevent them from drying out.

Make the vinaigrette

Whisk together minced shallot, vinegar, dijon mustard, honey, olive oil and salt and pepper to taste.

Assemble the salad

Toss arugula with a small amount of dressing until just moistened. Top with beets, chopped pistachios and crumbled goat cheese. Drizzle with more vinaigrette or serve with extra on the side.

Golden beet and arugula salad with goat cheese and pistachios in a white bowl with a pink napkin under it. Mason jar of vinaigrette and bowl of goat cheese in the background.
An easy to assemble salad that’s full of flavor and texture.

Make ahead tips and storing leftovers

  • Roast and prep the beets in advance. The beets can be roasted, peeled, sliced and kept in an airtight container in the refrigerator for up to 5 days in advance.
  • Make the vinaigrette ahead of time. The vinaigrette can also be made a few days in advance and stored in the refrigerator. The dressing may separate and the oil may solidify in the fridge but don’t worry. Simply let it sit out at room temperature or run the jar under warm water until everything is liquefied then shake well before serving.
  • If you’re not serving it all at once and want to add this to your meal prep plan, store the components separately and assemble and dress individual portions right before serving. Salads that are dressed will become soggy when stored in the refrigerator.

What to serve with golden beet salad

  • Grilled Mediterranean Chicken
  • Garlic Herb Crusted Eye of Round Roast Beef
  • Mushroom Pappardelle
  • Farmer’s Market Green Pasta
  • Caribbean Carrot Ginger Soup
  • Red Kuri Squash Soup with Roasted Fennel
Branded Pinterest template with photo of golden beet salad with arugula, goat cheese and pistachios in a white bowl.
Save this pin to make this golden beet salad recipe later!
Golden beet and arugula salad with goat cheese and pistachios in a white bowl with a pink napkin and gold fork.

Golden Beet and Arugula Salad

Jessica
Tender roasted golden beets, peppery arugula, creamy goat cheese, crunchy pistachios and a tangy shallot vinaigrette make this salad full of flavor and texture.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer, Salad, Salads, Side, Side Dish, Side Dishes
Cuisine American
Servings 4
Calories 241 kcal

Ingredients
  

  • 1 bunch golden beets 4-5 medium beets
  • 4 cups arugula
  • 2 oz goat cheese
  • ¼ cup chopped pistachios
  • ¼ cup olive oil plus more for roasting beets
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 350 degrees. Thoroughly wash beets and remove beet greens. Place beets on a sheet of foil on a baking tray, drizzle with olive oil and season with salt and pepper. Fold foil over beets and fold together edges, creating a sealed packet.
  • Roast for 40-50 minutes until fork tender. Let cool to room temperature, then remove skins and cut into wedges.
  • While the beets are roasting, make the vinaigrette. Shake in a small mason jar or whisk together minced shallot, vinegar, dijon mustard, honey and olive oil. Season with salt and pepper to taste.
  • Add arugula and sliced beets to a large bowl and toss with a small amount of dressing just to moisten.
  • Transfer to a serving dish and top with crumbled goat cheese and chopped pistachios. Drizzle with more dressing or serve on the side. Enjoy immediately.

Notes

Roasted beets can be refrigerated whole or sliced in airtight container for 5-7 days. Vinaigrette can be made ahead and stored in refrigerator for up to a week.

Nutrition

Calories: 241kcalCarbohydrates: 11gProtein: 6gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 7mgSodium: 121mgPotassium: 374mgFiber: 3gSugar: 7gVitamin A: 675IUVitamin C: 7mgCalcium: 72mgIron: 2mg
Keyword arugula, arugula and goat cheese salad, arugula goat cheese salad, arugula salad, beets, goat cheese, goat cheese salad, roasted beets
Tried this recipe?Let us know how it was!
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Filed Under: Appetizers, Clean Eating, Gluten Free, Recipes, Salads, Side Dishes, Uncategorized, Vegetarian Tagged With: beets, dinner party, Gluten free, vegetarian

Reader Interactions

Comments

  1. Tamara

    August 04, 2022 at 1:00 am

    5 stars
    Beets are my absolute favorite and were delicious in this salad! I’ll definitely be making this again soon.

    Reply
  2. Jazz

    August 03, 2022 at 3:43 pm

    5 stars
    I order beet salad whenever I see it on a restaurant menu so I was excited to come across your recipe. It did not disappoint. Delicious and very easy to make at home. Thank you!

    Reply
  3. Britney

    August 02, 2022 at 11:23 am

    5 stars
    I LOVE beets and this recipe really allowed them to shine. That vinaigrette was incredible too! This was such a delicious salad.

    Reply
  4. Taneisha

    August 02, 2022 at 11:22 am

    5 stars
    This was such a great summertime salad that I’ll be definitely making year-round because it’s just that good!! Loved all the flavours and textures!

    Reply
  5. Kaluhi

    August 01, 2022 at 6:32 am

    5 stars
    The goat cheese added such a beautiful deliciousness and went so well with the fruitiness!! So simple yet the flavors so explosive!

    Reply
  6. Robin

    August 01, 2022 at 12:31 am

    5 stars
    What a lovely, fresh summer salad! I will be preparing it for guests again soon.

    Reply
  7. Camille

    July 31, 2022 at 8:50 pm

    5 stars
    I’m usually not a fan of beets but I grew some this year and was wondering what to make with them. The salad was the perfect blend of flavors…I’ll definitely make it again. thank you so much!xx

    Reply
  8. Marta

    July 31, 2022 at 7:52 pm

    5 stars
    Any dish that combines arugula and beets is a winner, but when you add my favorite goat cheese and pistachios, I’m over-the-moon in love. I’ll definitely be making this more often.

    Reply
  9. Lilly

    July 27, 2022 at 10:55 pm

    5 stars
    I am so happy I found this recipe! I picked up some golden beets at my local farmers market this past weekend and wasn’t sure what to do with them. I made this recipe today and it’s so so good! I love the simple vinaigrette with the roasted beets and the goat cheese just takes it over the top. I cannot wait to pick up more beets to make this again!

    Reply

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