Arugula Salad with Beets, Goat Cheese and Pistachios

a bowl of Arugula Salad with Beets, Goat Cheese and Pistachios tossed with dressing and some in an individual plate

Last Updated on February 14, 2024 by Jacqueline Rafidi

My salad of choice lately is this arugula salad with beets, goat cheese and pistachios. The combination of all these flavors together make for the perfect bite filled with texture and flavor. 

Arugula Salad with Beets, Goat Cheese and Pistachios set on a wooden table

Salads are one of my favorite food groups. they’re so diverse and can really be made into a meal! In this arugula beet salad, the peppery arugula paired with the creamy goat cheese and the subtle sweetness of the beets makes for a delicious bite. When you add in some cara cara oranges, pistachios or crunchy walnuts or almonds, and dijon honey dressing, you get something amazing!

Arugula salad with beets, goat cheese and pistachios

You only need a few simple ingredients that you can really find at any grocery store.

COOKED BEETS: To make this salad extra simple, I use store bought pre-cooked beets. I get a big box of “Love Beets” Original cooked beets from Costco, this way the salad comes together in no time! Just cut the whole beets into bite size pieces and they’re ready to be added in. If you want to cook your own beets, I’ll add instructions below.

FRESH GREENS: My greens of choice here is obviously arugula because I love the contrast of flavors, but any other greens you have on hand would of course work as well. Any fresh salad mix (mixed greens, baby arugula and spinach mix, spring mix. iceberg or romaine. All would work just fine.

RADDISHES: I originally added this to the salad because I just had them on hand. It turns out, thinly sliced radish adds another perfect crunch and beautiful color that works really well in this arugula salad.

CREAMY GOAT CHEESE: For this, I would definitely recommend not to get any kind of pre-cut or crumbled goat cheese. You’ll want a log of goat cheese that you crumble right on to the salad yourself. It’s the only way to make any kind of goat cheese salad in my opinion since you get optimal creaminess. 

THILY SLICED SHALLOTS: Originally, I wanted to add the shallots to the dressing – and you can of course! But I kind of like that additional peppery bite with all the earthy flavor of the beets and arugula. Give it a try either way!

PISTACHIOS: Any nut of choice work well here. I’ve used pistachios, roasted almonds and walnuts. All of these work great!

CARA CARA ORANGES: Not only does the slightly tart flavor of the oranges pair well with the sweet beets, the colors blend so beautifully together. I use segments of oranges for the salad and squeeze the juice as part of the dressing for optimal flavor. Just peel the orange, use a paring knife to segment the orange slices and keep the core to squeeze into the dressing.

Arugula Salad with Beets, Goat Cheese and Pistachios with all the ingredients placed on top of the salad

Make the honey dijon salad dressing

This dressing comes together so quickly in a small bowl or mason jar and works beautifully with this arugula beet salad. You only need a few simple ingredients. 

WHITE BALSAMIC VINEGAR: I didn’t want the dressing to be dark – I felt it would take away from the color of the beets. Plus I didn’t want the flavor of balsamic vinegar to mask the flavors in the salad. Here, I use white balsamic, but you could use apple cider vinegar, sherry vinegar or champagne vinegar as well! 

DIJON MUSTAR AND HONEY: Both act as emulsifiers in this dressing and make it come together. Sweet honey and tangy dijon – a match made in salad heaven.

SALT, BLACK PEPPER, AND HERBS DE PROVENCE: Look, if you don’t have herbs de Provence, it’s not a mandatory ingredient here. Italian seasoning would be a good sub – or just leave it out altogether! Salt and pepper is a must, though.

EXTRA VIRGIN OLIVE OIL: Another non-negotiable. Whisk together all the other ingredients first, then slowly drizzle the olive oil into the dressing while whisking to help bring it all together. You can also add the ingredients into a mason jar and shake it all up.

pouring the dressing onto an Arugula Salad with Beets, Goat Cheese and Pistachios

Make this beet salad into a meal

The salad itself makes for a delicious light lunch or perfect side dish. But if you want to turn it into a meal, add some Greek chicken, Mediterranean shrimp or even chick peas for a vegetarian option.

Arugula Salad with Beets, Goat Cheese and Pistachios tossed in a bowl

How to cook fresh beets to use for salads:

You can make the beets yourself for this salad if you have fresh beets on hand! 

Start by cutting off the beet greens. 

Roast the beets: Wrap them in foil, place on a baking sheet and roast for 45-60 minutes depending on the size of your beets. Then cool, peel and enjoy. 

Boil the beets: Alternatively, you could boil them after removing the beet greens. Place them in a pot with water and bring it to a boil, reduce to a simmer and cook until fork tender. Peel and enjoy! 

a forkful of Arugula Salad with Beets, Goat Cheese and Pistachios

Switch things up

  • Use baby spinach or spinach mix or any other leafy greens you like. You can even use the beet greens (if you’re using the fresh beets and roasting them yourself)
  • Use feta cheese or blue cheese instead of goat cheese. Or leave the cheese out for a vegan version
  • Use golden beets instead of red beets

You’re going to love this beet salad recipe and all of it’s delicious, flavorful accompaniments. Its the perfect salad to bring with you to any get-together this spring or summer. If you plan on taking it with you, pack the beets & oranges separately so the color & juices don’t bleed on to the rest of the ingredients. Also, wait to dress the salad until you’re just about to serve. 

More salads to love:

Napa cabbage salad with avocado dressing and garlic shrimp
Summer rice salad
Fattoush

When you make this arugula salad with beets, goat cheese and pistachios, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!

Arugula Salad with Beets, Goat Cheese and Pistachios set on a wooden table

Arugula Salad with Beets, Goat Cheese and Pistachios

Peppery arugula with sweet, earthy beets and tangy goat cheese marry perfectly together in this super easy salad
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

For the salad:

  • 5-6 oz arugula washed and dried
  • 3-4 small beets cut into bite size pieces
  • 4 oz goat cheese crumbled
  • 2 oranges segmented – keep the cores for the dressing
  • 1 shallot very thinly sliced
  • 4-5 raddish thinly sliced
  • ½ cup roasted pistachios or other nut of choice

For the dressing:

  • ¼ cup white wine vinegar or apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon herbs de Provence or Italian seasoning
  • Salt and pepper to taste
  • ½ cup extra virgin olive oil

Instructions
 

  • Add your clean and dry arugula to a large serving bowl. Top it with the rest of the salad ingredients.
  • Whisk all the dressing ingredients except the olive oil together in a small bowl. Once it’s fully combined and the honey and dijon are fully dissolved, slowly whisk in the olive oil until you have one cohesive dressing.
  • When you’re ready to serve, add the dressing and toss. Enjoy!
Keyword Arugula beet salad, Arugula Salad with Beets, Goat Cheese and Pistachios, Beet Salad

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