This Arugula and Beet Salad with goat cheese and pecans pairs sweet roasted beets and peppery arugula with toasted pecans and a tangy balsamic dressing, or try it with my Zesty Apple Cider Vinaigrette for something brighter. It looks like it took a lot of effort, but once the beets are roasted, it comes together in about 15 minutes.
Arugula and Beet Salad At A Glance
- 🕐 Total Time: 1 hour 10 minutes (10 min prep + 1 hour roast)
- 🍽️ Servings: 4 🥗 Cuisine Type: American / Mediterranean-Inspired
- 🍇 Flavor Profile: Sweet roasted beets and creamy goat cheese, balanced by peppery arugula, toasted pecans, and a tangy balsamic dressing
- 🧀 Dietary Info: Naturally gluten-free and vegetarian; contains dairy (goat cheese) and tree nuts (pecans)
- 📦 Storage Notes: Best served fresh. Store undressed in the fridge for up to 2 days; beets, pecans, and dressing can be made 1 day ahead
- ⭐ Why You'll Love It: Dinner-party worthy but only about 15 minutes of hands-on work, special enough for company, easy enough for a weeknight side
Save And Summarize This Recipe
If you love this combination of beets and goat cheese, my Beet And Quinoa Salad is a heartier take with a preserved lemon vinaigrette. For another arugula-based salad with the same peppery bite, this Arugula Feta Salad leans sweeter and is just as easy to put together.
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This salad holds its own next to a simple main. Za'atar Chicken brings the same warm, earthy notes as the roasted beets, while French Onion Chicken makes it feel like a full dinner-party spread with barely any extra effort.
Key Ingredients
You will need the following ingredients to make this arugula salad:
- Beets: I test this every time with whole beets wrapped tightly in foil, not peeled and cubed before roasting. Cubing first dries them out and you lose that concentrated sweetness. Wrapping whole keeps them steaming in their own moisture, which is what gives you that deep, almost caramelized flavor once they're done.
- Goat cheese: Buy it in a log and crumble it yourself with your fingers. I've tested this against pre-crumbled goat cheese side by side, and the pre-crumbled version is drier every time, likely from the anti-caking additives that keep it from sticking together in the package. A log gives you soft, creamy crumbles that melt slightly into the warm beets. If you want a substitute, I've tested this with burrata and mozzarella too, the same swap I use in my Nectarine Tomato Salad, and both work if you want something milder.
- Pecans: Don't skip toasting them. I tested this salad with raw pecans straight from the bag and the difference is real: a dry skillet over medium heat for just a few minutes brings out their oils and turns them deeply nutty instead of flat. Pull them the second they smell toasted since they go from perfect to burnt fast.
See the recipe card for quantities.
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Variations:
- Color: If you want to add more color to the salad, opt for a mix of red and golden beets. The flavor is delicious and the salad is beautiful with the added color.
- Crunch: Any blend of nuts will work so use what you have on hand. Walnuts are very simple; almonds give a great crunch and pistachios make the salad taste indulgent. I use pistachios in my Cold Asparagus Salad With Lemon And Herbs. It takes the crunch factor to another level!
- Balsamic vinegar: Use a flavored balsamic, like one with a citrus base to easily change the taste of the salad.
How To Make Arugula And Beet Salad With Goat Cheese: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Wrap each beet in aluminum foil and bake in the oven at 425 degrees until easy to pierce. About one hour.
Let them cool fully before peeling the skins and slicing them into wedges.
Step 2: In a dry skillet, toast the pecans over medium heat until they're golden brown. Let cool.
Step 3: Toss all the salad ingredients lightly in a large bowl.
Step 4: In a small bowl or mason jar, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk until combined.
Drizzle over the salad when ready to serve.
Recipe Tips
- Don't drizzle the salad dressing onto the arugula until you're ready to serve the salad. This helps to prevent the greens from getting soggy.
- If you need to prepare this salad in advance, roast the beets the day before and store them peeled in an airtight container in the fridge. You can also whisk the dressing a few days ahead.
- Go lighter on the dressing more than you think. Roasted beets already carry a lot of flavor, so over-dressing mutes them instead of enhancing them.
Gwen's Pro Tip
Make sure your beets are at room temperature before you begin to peel them. Wearing a pair of gloves will keep you from staining your hands.
Arugula And Beet Salad FAQ's
You can do a mix of red or golden beets. However, when you're picking them up from the store, make sure that they're firm to the touch. Soft beets are not fresh beets. Know that smaller beets tend to be sweeter than larger ones which can change the taste of your salad a bit too.
Yes. Vacuum-packed cooked beets, like Love Beets, work well here and skip the hour of roasting entirely. Just steer clear of anything marinated or packed in vinegar since that flavor will fight with the balsamic dressing. Look for beets stored in plain water or lightly seasoned in their own juice.
You can roast the beets, toast the pecans, and whisk the dressing up to a day ahead. Store each separately in the fridge and assemble right before serving. Once tossed, the salad is best eaten the same day, though it holds undressed in an airtight container for up to 2 days, the arugula will just soften a bit as it sits.
More Salads To Enjoy
Let me know your thoughts on this Arugula And Beet Salad With Goat Cheese by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Arugula And Beet Salad With Goat Cheese And Pecans
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Ingredients
Salad
- 3 medium beets
- 3 cups baby arugula
- ½ cup goat cheese crumbled
- ¼ cup pecans toasted
- ¼ cup dried cranberries
Salad Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 ½ teaspoons Dijon mustard
- salt and pepper to taste
Instructions
Salad
- Preheat the oven to 425℉.
- Line the bottom of a baking sheet with foil.
- Cut off the ends of the beets. Individually wrap each beet tightly in aluminum foil and arrange on the baking sheet.
- Bake for one hour or until the largest beet is easily pierced.
- Unwrap the beets and let them cool to room temperature.
- Peel the skin and then slice each beet into half and then wedges.
- Toast the pecans in a dry skillet at medium heat, tossing them frequently until golden brown. Remove and cool.
- Place the arugula into a large bowl. Add the remaining salad ingredients and toss lightly.
Salad Dressing
- In a small bowl or mason jar, combine the salad dressing ingredients and whisk to combine. Drizzle over the salad when ready to serve.
Gwen Wolken says
You are going to love this recipe!
James Farley says
I'm already drooling. Thank you for sharing this.