This easy, delicious Balsamic Beet Salad with Arugula, Goat Cheese and Walnuts is perfect for lunch or a light dinner. Truly a farmer’s market favorite!
BALSAMIC BEET SALAD WITH ARUGULA, GOAT CHEESE AND WALNUTS
Growing up, I was not a big fan of beets. Let’s just say beets from a can were not my favorite thing.
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. My in-laws cooked them all the time, taking advantage of all the local produce we have right in our town.
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 really think you should give them another try.
These days they are one of my favorite vegetables. All three of my kids like them. If our CSA has them on any given week, they are going in my basket.
My father-in-law used to roast his beets; I tend to boil them. Either way, they taste wonderful.
Sometimes we eat them plain; sometimes I grate the peeled, uncooked beets into a green salad. I also occasionally make a quick salad of them with capers, red onion and an easy balsamic vinaigrette. They’re quite versatile. But my favorite way to eat them is in this Balsamic Beet Salad.
But no matter how you cook them or what you make with them, they’re delicious!
And don’t forget about the beet greens. I usually sauté the greens with garlic and olive oil for a side dish, or add them to lentils or soups.
Balsamic Beet Salad with Arugula and Goat Cheese
- 1 1/2 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.
To make this salad vegan, simply omit the goat cheese.
Amount Per Serving: Calories: 725Total Fat: 39gSaturated Fat: 12gCholesterol: 71mgSodium: 852mgCarbohydrates: 79gSugar: 49gProtein: 28g
OTHER SALAD RECIPES YOU MAY ENJOY:
Tomato, Basil and Feta Salad
Monday 31st of July 2017
We are Beet lovers here at the cottage and will really enjoy your delicious salad! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back to see us real soon! Miz Helen
Saturday 24th of December 2016
Can you use canned beets?
Saturday 24th of December 2016
I've never tried it. To me, there is a big taste difference between fresh beets and canned. I never liked beets until I tried fresh ones. But if you do try it with canned, let me know what you think! Wishing you a wonderful holiday season!
Wednesday 22nd of June 2016
I made this last week and it was great! It reminded me of a similar salad I had at The Cheesecake Factory. I'll make this one again and again!
Friday 10th of June 2016
Roasted beets are delicious. I'll often roast them and add them to salads too. I also grate them raw and add apples and walnuts with a honey vinagrette that is good too.
Ducks 'n a Row (@SineaPies)
Tuesday 29th of March 2016
Michelle, this salad is gorgeous! Wow! Pinning and yumming this one for sure! Sinea ♥