Arugula Beet Goat Cheese Salad Recipe
This Arugula Beet Goat Cheese Salad is a fresh and flavorful combination of peppery arugula, tender boiled beets, creamy goat cheese, and crunchy pumpkin seeds. Tossed with a simple lemon balsamic dressing sweetened with maple syrup, it's an easy, healthy salad that's perfect for lunch, a light dinner, or a holiday side dish.
Ingredients
- 3 cups arugula
- 2 medium boiled beets sliced or cubed
- ¼ cup goat cheese crumbled
- 3 tablespoons pumpkin seeds
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
Instructions
- To boil the beets, place them in a pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 35–45 minutes, or until fork-tender. Let cool, then peel.
- Toast the pumpkin seeds in the microwave for 1–2 minutes until lightly toasted.
- Wash and dry the arugula if needed.
- Slice or cube the boiled beets.
- In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, maple syrup, and Dijon mustard.
- Place the arugula in a large serving bowl.
- Add the beets and goat cheese.
- Sprinkle the toasted pumpkin seeds over the salad.
- Drizzle with the dressing.
- Toss gently and serve immediately.