This simple, delicious Balsamic Beet Salad with Arugula, Goat Cheese and Walnuts is perfect for lunch or a light dinner.
Growing up, I was not a big fan of beets.
It wasn’t until I married my husband and was re-introduced to them to by my in-laws that I started to like them.
There is nothing quite like fresh beets from the farm. They are so sweet, it’s almost like eating candy. I might be exaggerating a little bit. But if you think you don’t like beets because of an opinion you had way back when, I think you should give them another try.
These days they are one of my favorite vegetables. If our CSA has them on any given week, they are going in my basket.
I sauté the greens with garlic and olive oil for a side dish, or add them to lentils or soups. The beets I roast or boil, and we eat them either plain, or in a salad like this. Sometimes I grate the peeled, uncooked beets into a green salad.
My father in law used to roast them; I tend to boil them. Either way, they’re delicious!
Ready for the recipe?
Balsamic Beet Salad with Arugula, Goat Cheese and Walnuts
[Tweet “Balsamic Beet #Salad, perfect for #lunch or a light supper, from @dishofdailylife! #glutenfree”]
- 1½ pounds of beets (8-9 medium beets)
- 3 tablespoons balsamic vinegar (I prefer fig balsamic)
- 1 tablespoon extra virgin olive oil
- 6 cups arugula
- 2 oz of goat cheese, crumbled
- 2 tablespoons chopped walnuts
- Remove greens, scrub clean, and cover beets with about an inch of water.
- Bring to a boil and cook until fork inserts easily, about 35-40 minutes
- Cool under cold water, remove skins.
- Allow to cool to room temperature; cut into quarters.
- Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in saucepan and put heat on low.
- Add beets, stir to coat, about 2-3 minutes. Season with salt and pepper. Remove from heat.
- Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them. I prefer to let mine sit for a day and let the flavor deepen.
- Divide arugula among 4 plates.
- Sprinkle goat cheese and walnuts on top of greens.
- Add beets.
- Drizzle balsamic and olive oil mixture from beets on top, add extra balsamic and olive oil as needed.