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Arugula and Beet Salad with Walnuts and Goat Cheese

Peppery arugula is topped with gem colored beets, tangy goat cheese and crunchy walnuts for the quickest beet salad around.
Course side/salad
Cuisine Mediterranean
Keyword beets, salad
Prep Time 5 minutes
Cook Time 0 minutes
Servings 4 servings
Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

  • 3 cups arugula
  • 2 tbsp extra virgin olive oil (we use precooked and presliced beets to save time)
  • 1 cup beets, cooked and peeled, cut into 1 inch chunks
  • 1/4 cup goat cheese (we like herbed goat cheese for extra flavor but plain works as well)
  • 1/4 cup chopped walnuts
  • 1/4 cup micro greens (sprouts would work as well)
  • 1 tbsp balsamic vinegar
  • salt nad pepper, to taste

Instructions

  • Add the arugula to a large bowl and drizzle with olive oil.
  • Layer on chopped beets, goat cheese, chopped walnuts and micro greens.
  • Drizzle with balsamic vinegar and season with salt and pepper