Arugula Beet and Goat Cheese Salad

This Arugula Beet and Goat Cheese Salad is loaded with arugula, and topped with chopped beets and creamy goat cheese. Served with a delicious dressing, it is sweet, savory, and creamy, in every bite. It’s divine!

This Arugula Beet and Goat Cheese Salad…

A festive and colorful salad is perfect for all year long. This simple recipe only requires a few fresh ingredients. But the flavors are dynamic and consistent. 

Fresh arugula, juicy beets, and creamy goat cheese tossed with sweet cider vinaigrette make a delicious salad. The vinaigrette is made with only 3 ingredients. It’s so delicious, it’s no wonder why everyone always comes back for more! 

What is the best way to cook beets?

First, there are 3 methods to cooking beets:

1. boil them on the stovetop
2. in your slow cooker
3. or you can roast and bake

The secret to making beets taste sweet and not gritty or bitter – is to boil them! 

• Boiling them on the stovetop, or in your slow cooker (rather than roasting or baking) is the key!
• Plus, boiling them not only makes them tender but also removes most of the gritty, grimy taste everyone seems to complain about. 
• It makes a huge difference in taste, texture, and flavor.  The beets become soft and sweet.  

“I never liked beets in the past, until I discovered a way to cook them that changed me forever!” Thanks 2 sisters, Linda

Once you make these beets this way, I bet you will convert some of your family members; even those who don’t like beets will learn to love them (at least we hope).  🙂

Let’s Make this Salad!

For this easy salad, once your beets are ready, the rest is easy. Here are the steps to making this delicious salad for you to enjoy.

Ingredients Overview:

For this arugula salad, you will need the following ingredients:

• Goat Cheese: you will need a small package (4-ounces) of goat cheese
• Fresh Arugula: at least 1 package (5-ounces) of fresh pre-washed arugula
• Beets: you will need one bunch of fresh beets (3 or 4 beets)
• Olive Oil: for the dressing, and about 2 to 3 Tbsp. extra virgin olive oil
• Vinegar: plus, some vinegar, about 2 to 3 Tbsp. apple cider vinegar
• Seasonings: some salt, and maybe fresh cracked black pepper to taste

Directions to Make This Salad:

Here are simple step-by-step to directions to make our arugula beet salad. Plus, our full recipe card is located on the bottom.

1.  First, scatter a layer of fresh arugula on a serving platter.  Use your best judgment, it doesn’t have to be perfect.  You can make a thick layer if you prefer.

2.  Make the vinaigrette in a small bowl. Mix all the ingredients for the dressing and set aside.

3.  Scatter over the arugula with chopped beets on top.  If you have extra chopped,  you can reserve them for additional servings or the next day.  You can easily whip this salad up again, within 3 days.

4.  Then scatter with chunks of goat cheese (you won’t need the entire package).   Here is where you can prepare (make ahead), cover, and chill the salad.   Then just before you serve, drizzle the vinaigrette over the salad. 

5.   Drizzle with the vinaigrette over the entire platter and serve.  If you wish you can toss the arugula and beets with the vinaigrette then scatter the goat cheese on top.   It doesn’t matter. 

6.  Best served chilled.

NOTES and Tips for Success…

• You can cook and chop the beets up to two days ahead.  Then assemble the salad the day you serve it.
• This salad is not only easy but also very adaptable. 
• You can add more or fewer beets to the salad.  Plus, you can add additional ingredients, like walnuts or cranberries, and even increase or decrease their size as needed.
• Boiling the beets creates a sweeter flavor in taste. 
• Also, as always, they will absorb the apple cider vinegar better making them delicious tasting.  Plus, they become perfectly tender to the bite. 
• Boil them on the stove top (covered) for about 20 to 30 minutes.  Then turn off the heat and leave them alone for an additional 20 minutes or so, until you can easily slide a knife through them.  They will continue to cook to perfect tenderness.  Then drain.

How to cook beets on STOVE-TOP?

• Place the beets in a medium-sized saucepan and add enough water to cover the beets. Depending on their size, boil the beets, covered, for at least 20 to 25 minutes.  Then turn off the heat and allow the beets to remain in the pot (covered and on the stove) for another 15 to 20 minutes.  They will continue to cook while sitting in hot water.  
• Beets will be done when a fork or knife can slide through them.  Then drain, and peel off the skins.
• Beets come in all sizes and shapes.  Therefore, you will need to adjust the time for boiling.  So check on them every so often when boiling the beets. 

How to cook beets in a SLOW COOKER?

• Rinse any debris from the beets, cut off any greens and discard them. 
• Do not Peel them before cooking them.  Peel off their skins AFTER they are fully cooked.
• Place the beets into a large slow cooker. Add 2 cups of water and a 1/4 teaspoon of salt.  Cover and cook on low for 8 hours, or on high for 4 hours.

Try These Next! 

• Healthy Beet Hummus
• Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta
• Easy Beets Goat Cheese and Walnut Salad

More Healthy Salads You’ll Love!

• Italian Tomato Salad
• Fennel and Apple Salad
• Beets and Mango Salad
• Healthy Apple Bok Choy Salad
• 13 Fast & Easy Salads

Hello friends!  If you make our easy arugula beet and goat cheese salad, please tell us and leave a comment and a star rating below!  Or have fun and snap a photo and share it on Instagram and Pinterest.

Happy and Healthy Cooking! 🙂