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beet and goat cheese arugula salad

Servings: 4 large salads


for the dressing:

  • 1/4 cup balsamic vinegar
  • 2 medium shallots finely chopped
  • 1 tbsp honey
  • 1/3 cup olive oil
  • salt and freshly ground black pepper

for the salad:

  • 6 medium beets cooked and quartered *(instructions below)
  • 5 oz fresh arugula
  • 1/2 cup slivered almonds
  • 1/4 cup dried cranberries
  • 4 ounces soft fresh goat cheese coarsely crumbled


  • 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.
  • Spread on prepared baking sheet and roast 12-15 minutes, until beets are slightly caramelized.
  • Let cool.
  • Prepare the salad by combining the roasted beets with arugula, almonds, and cranberries.
  • 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.