Salad with Beets, Arugula, and Goat Cheese
A vibrant salad combining peppery arugula, earthy beets, creamy goat cheese, and sweet dried apricots, all tied together with a tangy vinaigrette.
Ingredients
Main Ingredients
- 2 small cooked beets, cut into bite-size cubes
- 10.5 oz arugula
- 4 dried apricots, chopped
- 1 handful walnut halves, roughly chopped or left as halves
- 1 log semi-dry goat cheese, thinly sliced
- 1 vinaigrette (store-bought or homemade)
Optional Ingredients
- 1 pinch salt and black pepper to season the salad
- 1 to 2 tsp honey if your vinaigrette needs a touch more sweetness
- 1 tsp Dijon mustard helps emulsify a homemade vinaigrette
- 1 to 2 tbsp extra-virgin olive oil for a richer finish
- lemon zest brightens the whole bowl
- fresh herbs (mint, parsley, or chives)
Instructions
Preparation
- Get the beets ready: If using cooked beets, cube them into bite-size pieces. If your beets are wet, pat them dry.
- Prep the arugula: Rinse and dry thoroughly.
- Chop the apricots into small pieces.
- Roughly chop walnuts for better distribution or keep them as halves.
- Slice goat cheese into thin slices.
Mixing / Assembling
- Add arugula to a large serving bowl.
- Scatter in the beets, chopped dried apricots, and walnuts.
- Dress lightly with vinaigrette and toss gently.
- Add goat cheese slices last, laying them on top.
Resting / Finishing
- Taste and adjust seasoning if needed. Serve immediately.
- Optional: Sprinkle with lemon zest or chopped herbs.
Notes
Use cooked beets for faster prep. Keep salad components separate until serving to maintain freshness.