Introduction

This Salad with Beets, Arugula, and Goat Cheese is proof that a few bold ingredients can create something that feels restaurant-level with almost no effort. Peppery arugula brings the fresh bite, beets add earthy sweetness and a gorgeous ruby color, and semi-dry goat cheese gives creamy tang in thin slices that melt slightly against the greens. Then you get the surprise element: chopped dried apricots that deliver little pops of concentrated fruit sweetness, plus walnuts for that buttery crunch.

The vinaigrette is what ties everything together. You don’t need a complicated dressing here—just something tangy and balanced that can cut through the richness of the cheese and walnuts while lifting the sweetness of the beets and apricots. The result is a salad that works for weeknights, holiday spreads, lunch meal prep, and dinner parties alike. It’s also the kind of dish that looks impressive the second it hits the table—bright greens, deep reds, creamy whites, and golden apricot pieces all in one bowl.

Because the prep time is short, this recipe is best when you use cooked beets (store-bought vacuum-packed beets or beets you cooked ahead). If you start with raw beets, you can absolutely do it—you’ll just add extra time for roasting or boiling (details below).

Why You’ll Love This Recipe

• Sweet + tangy + peppery balance: Earthy beets, spicy arugula, tangy goat cheese, and fruity apricots hit every note.

• Fast but fancy: It’s a 15-minute salad that looks like it came from a bistro.

• Great texture: Creamy cheese, crunchy walnuts, tender beets, and crisp greens in every bite.

• Easy to customize: Swap greens, change the nuts, add protein, or tweak the dressing to match the meal.

Equipment

• Large serving bowl

• Small bowl or jar (for the vinaigrette)

• Whisk or fork (or jar with lid for shaking)

• Cutting board

• Knife

• Spoon (for drizzling and tossing)

• Optional: salad spinner (helps keep arugula crisp)

Ingredients

Main Ingredients

• 2 small beets, cooked and cut into bite-size cubes

• 10 1/2 oz (300 g) arugula

• 4 dried apricots, chopped

• 1 handful walnut halves (roughly chopped or left as halves)

• Vinaigrette (store-bought or homemade)

• 1 log semi-dry goat cheese, thinly sliced

Optional Ingredients

• Pinch of salt and black pepper (to season the salad)

• 1–2 tsp honey (if your vinaigrette needs a touch more sweetness)

• 1 tsp Dijon mustard (helps emulsify a homemade vinaigrette)

• 1–2 tbsp extra-virgin olive oil (for a richer finish)

• Lemon zest (brightens the whole bowl)

• Fresh herbs (mint, parsley, or chives)

Instructions

Step 1: Preparation

1. Get the beets ready:

   • If using cooked beets, simply cube them into bite-size pieces (about 1/2-inch / 1.25 cm).

   • If your beets are wet (common with vacuum-packed beets), pat them dry so they don’t water down the greens.

2. Prep the arugula: Rinse and dry thoroughly. (Dry greens hold dressing better and stay perky longer.)

3. Chop the apricots: Slice into small pieces so you get a bit of apricot in multiple bites, not just one big chunk.

4. Walnuts: Roughly chop for better distribution, or keep them as halves if you want a more rustic look.

5. Slice the goat cheese: Thin slices look the prettiest and spread the tangy flavor evenly.

Step 2: Mixing / Assembling

1. Build the base: Add the arugula to a large serving bowl.

2. Add the mix-ins: Scatter in the beets, chopped dried apricots, and walnuts.

3. Dress lightly first: Add a small amount of vinaigrette and toss gently.

   • Start with less than you think you need; arugula wilts quickly if overdressed.

4. Add goat cheese last: Lay the thin slices on top (or gently fold them in once, very lightly).

   • This keeps the cheese from breaking apart and turning the salad cloudy.

Step 3: Cooking / Baking

• No cooking is required if your beets are already cooked.

• If starting from raw beets, see the tips below for quick, reliable cooking options.

Step 4: Resting / Finishing

1. Taste and adjust: Add a pinch of salt, a few cracks of black pepper, or an extra drizzle of vinaigrette if needed.

2. Serve right away: This salad is best immediately after dressing—fresh, glossy, and crisp.

3. Optional finishing touch: A tiny sprinkle of lemon zest or chopped herbs makes the flavors feel even brighter.

Tips & Notes

• Use cooked beets for true 15-minute prep: Vacuum-packed beets are perfect here and keep the salad fast.

• Keep colors bright: If you want the arugula to stay greener (less beet staining), toss the arugula with vinaigrette first, then add beets on top and gently fold once.

• Balance the sweetness: Dried apricots vary in sweetness. If yours are very sweet, use a sharper vinaigrette (more vinegar/lemon). If they’re tart, a slightly sweeter dressing works beautifully.

• Goat cheese handling trick: Chill the log for 10 minutes so it slices cleanly.

• Common mistake to avoid: Overdressing. Add little by little—especially with arugula.

• Easy homemade vinaigrette idea (optional): Whisk 3 tbsp olive oil + 1 tbsp vinegar/lemon juice + 1 tsp Dijon + pinch salt/pepper. Add a tiny drizzle of honey if needed.

Variations

Ingredient Variations

• Greens swap: Use baby spinach, mixed greens, or a spring mix if you want something milder than arugula.

• Nut swap: Pecans, almonds, or pistachios work great.

• Fruit swap: Try dried cranberries, cherries, or figs instead of apricots.

• Add crunch: Thinly sliced radish, cucumber, or toasted seeds add extra snap.

• Add protein: Grilled chicken, roast turkey, lentils, or chickpeas turn it into a full meal.

Dietary Variations

• Vegetarian: As written.

• Gluten-free: As written (just confirm your vinaigrette is gluten-free).

• Dairy-free: Skip goat cheese or use a dairy-free soft cheese alternative.

• Vegan: Use dairy-free cheese and a vinaigrette without honey (or use maple syrup).

Storage & Make-Ahead

• Best strategy: Keep components separate until serving.

• Refrigerator:

  • Washed/dried arugula: 2–3 days (sealed container with a paper towel).

  • Cooked beets: 3–5 days.

  • Chopped apricots and walnuts: 1–2 weeks (airtight container).

  • Dressing: 1–2 weeks (depending on ingredients).

• Leftovers: Once dressed, the salad is best within 24 hours. It will still be tasty after that, but the arugula will soften.

• Freezer: Not recommended for assembled salad.

Serving Suggestions

• Serve with roasted chicken, salmon, or steak for a dinner that feels special without extra work.

• Pair with crusty bread, focaccia, or a warm grain like quinoa for a more filling plate.

• Add a bowl of soup (tomato, lentil, or veggie) for a cozy lunch combo.

• For entertaining: serve it on a wide platter and layer ingredients so the colors pop.

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 0 minutes (if using cooked beets)

• Baking Time: 0 minutes

• Chilling Time: optional 10 minutes (to firm goat cheese for slicing)

• Total Time: 15–25 minutes

If starting with raw beets (extra option):

• Roasting/boiling time: 45–75 minutes, plus cooling time before cubing.

Servings

4

Nutritional Information (Per Serving)

(Approximate, depends heavily on vinaigrette amount and goat cheese log size.)

• Calories: ~300

• Protein: ~8 g

• Carbohydrates: ~18 g

• Fat: ~22 g

• Sodium: ~320 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. This salad is very flexible. Swap walnuts for pecans, apricots for dried cranberries, arugula for spinach, or goat cheese for feta. If you already have roasted vegetables in the fridge, a handful can be added for extra volume.

Can I make this recipe ahead of time?
Absolutely—just don’t dress it until serving time. Prep the beets, chop the apricots, slice the goat cheese, and keep everything chilled. When ready to eat, toss arugula with vinaigrette, then add toppings.

How do I reheat it properly?
You don’t reheat this salad. If you want a warm element, warm the beets slightly (not hot) and then assemble, or serve with warm bread or a warm protein on the side.

Can I freeze this recipe?
Freezing is not recommended. Greens and goat cheese don’t thaw well, and the texture will become watery.

Conclusion

If you’re looking for a quick salad that tastes complex and looks stunning, this Salad with Beets, Arugula, and Goat Cheese is a perfect go-to. The sweetness of beets and apricots, the peppery greens, the creamy tang of goat cheese, and the crunch of walnuts come together in a way that feels both fresh and indulgent. Make it for a simple lunch, a holiday table, or as the bright side dish that steals the spotlight—either way, it’s the kind of recipe you’ll repeat often.