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Golden beet salad with goat cheese and pistachios in a white bowl with a pink napkin and gold fork.
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5 from 10 votes

Golden Beet Salad with Arugula

This yellow beet salad with roasted golden beets, peppery arugula, creamy goat cheese, crunchy pistachios and a tangy shallot vinaigrette makes a salad full of flavor and texture that goes with any main dish!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 241kcal
Author: Jessica Lawson

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. The dressing may separate and the oil may solidify in the fridge. Let it sit out at room temperature or run the jar under warm water until everything is liquefied then shake well before serving.
  • The salad is best enjoyed once assembled as the arugula get soggy the more time it sits. For the best results, store the components separately and assemble portions right before serving.
  • Cooking time may be longer for larger beets. Continue cooking until you can easily pierce the beet with a fork. 

Nutrition

Calories: 241kcal | Carbohydrates: 11g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 121mg | Potassium: 374mg | Fiber: 3g | Sugar: 7g | Vitamin A: 675IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg