Beet and Goat Cheese Salad with Arugula Recipe at The Little Shop of Olive OIls in Franklin MA

Beet and Goat Cheese Salad

Ingredients:

  • 4 medium-sized beets, roasted and sliced
  • 4 cups fresh arugula
  • 4 oz goat cheese, crumbled
  • 2 tbsp Premium Extra Virgin Olive Oil 
  • 1 tbsp Champagne Vinegar
  • Salt and freshly cracked black pepper to taste
  • Optional: Toasted walnuts or pumpkin seeds for crunch

Instructions:

  • Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 40-50 minutes or until tender. Let cool, then peel and slice into thin rounds.
  • Arrange a bed of fresh arugula on a serving platter or in individual bowls.
  • Layer the sliced beets on top of the arugula. Sprinkle crumbled goat cheese over the salad.
  • Drizzle the olive oil evenly over the salad. Add the vinegar if desired for a tangy finish.
  • Sprinkle with a pinch of salt and freshly cracked black pepper. For added crunch, top with toasted walnuts or pumpkin seeds.
Serve immediately as a light lunch or a side dish to complement your main course.
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