Arugula Beet and Goat Cheese Salad

This Arugula Beet and Goat Cheese Salad is loaded with fresh arugula, tender beets, and creamy goat cheese, topped with a delicious dressing. It’s sweet, savory, and creamy, in every bite. It’s divine! A festive and colorful salad is perfect for the holidays!  It’s so delicious, it’s no wonder why everyone always comes back for more!  

This Arugula Beet and Goat Cheese Salad…

Fresh arugula, tender juicy beets, and creamy goat cheese tossed with a sweet cider vinaigrette make this salad fabulous tasting! Best of all, its sweet vinaigrette is made with only 3 ingredients. 

I never liked beets in the past, until I discovered a way to cook them that changed me forever! 

In the past, I have made hundreds of variations of an arugula beet salad, but I always go back to this simple recipe.  I love that this salad only requires a few fresh ingredients, and the flavors are dynamic and consistent. 

A large salad platter filled with arugula, chopped beets, and chunks of goat cheese scattered on top.

Reasons to make this beet salad

  • The flavors in this salad are divine! It tastes amazing!
  • Simple to make.
  • Even those who do not care for beets – will change their minds.
  • It’s rich in vital protein, enzymes, antioxidants, and vitamins. Extremely high in nutrients.
  • It’s so delicious, it’s addicting… and everyone will come back for more.
  • This salad is very healthy for the whole family to enjoy.

What is the best way to cook beets?

First, you should know there are 3 methods of 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.  

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).  🙂

Arugula Beet and Goat Cheese Salad by 2sistersrecipes.com

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.

Let’s Make the 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.

What you will need…

For this 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

How to Make Our Arugula Beet and Goat Cheese Salad?

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.

Photo of arugula scattered on a serving platter.

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.

 arugula and beets prepped  in a platter for serving.

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.

*Nutritional Facts about Beets…

  1. Beets are loaded with vitamins and minerals. 
  2. Also, they’re high in antioxidants and can help fight against cancer and other chronic diseases. 
  3. Besides, their juice is rich in nitrates and has been found to lower blood pressure and increase blood flow to the brain. 
  4. These are just a few reasons to add beets to your diet.  For more nutritional facts, click here.

*Facts about Goat Cheese…

  1. Goat cheese provides important nutrients such as MCFAs (medium-chain fatty acids), which support healthy metabolism and are easy to digest.
  2. The fats in goat cheese contain anti-inflammatory properties to help fight infections and diseases.
  3. Goat cheese is considered low in carbs since the bacteria assist in digesting the sugar during the fermentation process.

*Facts about Arugula…

  1. Arugula is low in calories and carbs.
  2. High in minerals and vitamins.
  3. Loaded in Calcium.
  4. High in Iron, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium, and Magnesium.

Arugula Beet and Goat Cheese Salad by 2sistersrecipes.com

Try These Next! 

Additional Healthy 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.

Yield: 6 servings

Arugula Beet and Goat Cheese Salad

Arugula Beet and Goat Cheese Salad. by 2sistersrecipes.com
Arugula Beet and Goat Cheese Salad is a delicious, festive, and colorful salad for the holidays!  It's sweet, tangy, juicy, and savory all at the same time. Best of all, loaded with nutrient-dense properties.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 package (4-ounces) goat cheese
  • 1 package (5-ounces) of fresh pre-washed arugula
  • one bunch of fresh beets (3 or 4 beets)
  • 2 to 3 Tbsp. extra virgin olive oil
  • 2 to 3 Tbsp. apple cider vinegar
  • salt to taste

Instructions

  1. Cut off any greens of beets, rinse any debris and discard them.
  2. On STOVE-TOP: Transfer your beets to a medium-size saucepan. Fill it with water, leveled with the beets. Cover with a lid.
  3. Boil the beets on medium-low heat for about 25 to 30 minutes. Turn off the heat and leave them alone for an additional 20 minutes or more, or until a fork or knife can easily slide through them.
  4. Drain and allow them to cool. Peel or lightly scrape the skins under running cold water, this will help the skins to fall off easily. Then chop and transfer to a bowl. Cover with clear wrap and chill.
  5. With SLOW COOKER: Place the beets into a large slow cooker.  Add 2 cups of water ( or more to cover the beets) and a 1/4 teaspoon of salt. Cover and cook on low for 8 hours, or on high for 4 hours, until they are tender. Remove, peel, chop, and chill.
  6. In a small mixing bowl, whisk together olive oil and apple cider vinegar. Then season with Kosher salt to taste.
  7. NEXT, grab a serving platter and scatter fresh arugula in a single layer. Scatter on top with chopped beets Then scatter chunks of goat cheese on top ( about half the package, 2-ounces).
  8. Finally, drizzle over the entire platter with the apple cider vinaigrette and serve.
  9. Best served chilled.

Nutrition Information:

Yield:

6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 162Total Fat: 11.7gCarbohydrates: 8gFiber: 1.7gSugar: 6.2gProtein: 7.5g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

Happy and Healthy Cooking! 🙂

anna and liz selfie

Welcome! From Anna and Liz

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4 Comments

  1. I wish I enjoyed goat cheese 🙁 Whenever I need to, I always sub gorgonzola and I’m sure this recipe would taste just as delicious with that! Beautiful colors for the holidays. Merry Christmas Anna and Liz!

  2. i love this salad! the great thing is we can buy pre-cooked baby beetroot at the grocery store, so this is so easy to make. merry xmas.

    1. That’s a great idea. I’m pretty sure we can find those in the freezer section of our supermarkets as well. Try it and let us know! Thanks, Sherry! Merry Christmas!