Beet And Goat Cheese Arugula Salad

Serving 4 people

45 min


  • arugula 5 oz fresh arugula
  • balsamic vinegar 1/4 cup balsamic vinegar
  • beets 6 medium beets, cooked and quartered *(instructions below)
  • dried cranberries 1/4 cup dried cranberries
  • goat cheese 4 ounces soft fresh goat cheese, coarsely crumbled
  • honey 1 tbsp honey
  • olive oil 1/3 cup olive oil
  • salt and pepper salt and freshly ground black pepper
  • shallots 2 medium shallots, finely chopped
  • slivered almonds 1/2 cup slivered almonds
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How to make it

  1. Preheat oven to 450 degrees F. Line baking sheet with foil and spray with non-stick cooking spray.In small bowl, combine balsamic vinegar, shallots, and honey. Slowly pour in oil, whisking to combine. Season with salt and pepper.Toss the cooked beets in a medium bowl with 1-2 tbsp of dressing, enough to cover the beets.
  2. Spread on prepared baking sheet and roast 12-15 minutes, until beets are slightly caramelized.
  3. Let cool. Prepare the salad by combining the roasted beets with arugula, almonds, and cranberries.
  4. Pour dressing over salad and toss to combine. Top with crumbled goat cheese. Enjoy! *You can cook beets by boiling them for 45-50 minutes, or roasting them by wrapping them in foil, and baking them at 400 degrees F for 50-60 minutes. Once boiled or roasted, the skin should rub right off.